How to make the Dauphiné gratin, a French cuisine recipe originating in the ancient province of the Dauphiné, to create a single dish based on potatoes, milk and cheeses, where the mixture of ricotta and Gruyere replaces the fleurette cheese.

Ingredients for 4 people

- 350 g of potatoes

- 1/4 liter of milk

- 4 tablespoons of liquid cream

- 100 g of Roman ricotta

- 50 g of grated Gruyère cheese

- 40 g of butter

- a pinch of nutmeg

- salt and freshly ground pepper

Preparation of the dolphin gratin

Boil the milk and let it cool.

Peel the potatoes, cut them into slices and put them in a container.

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Season them with salt, freshly ground pepper, a pinch of nutmeg and mix them carefully.

Sift the ricotta, put it in a bowl and add half a dose of grated Gruyère cheese, mix everything together and pour the mixture over the raw potatoes.

Cover with warm milk and liquid cream, turning well.

Butter a baking dish with half butter and arrange the slices of potatoes in layers, which must reach an inch from the edge of the baking dish.

Sprinkle the surface with the remaining grated Gruyère cheese and flaked butter.

Put the baking dish in a preheated oven for about an hour, until the potatoes are cooked and a crispy crust has formed on the surface.