They’re ready in about 30 minutes, in one pan. They work perfectly with frozen peas all year round, and taste far more elegant than the effort involved.

What are classic French peas?

Petits pois à la française, translating to “French-style peas” is one of the oldest and most beloved vegetable preparations in French home cooking. The peas are slowly braised with butter, onion and lettuce, sometimes with bacon or ham, and the lettuce melts into a soft, silky texture. 

The dish has a royal pedigree. Peas became a craze at the court of Louis XIV in the late 1600s, and French cooks have been refining the recipe ever since. Today it remains a bistro and family classic, served with roast chicken, ham, veal, fish or a simple fried egg. 

What makes them “French”?

• Braising, not boiling. The peas cook in a small amount of liquid with butter, so nothing is poured down the drain.
• Lettuce in the pan. It often sounds odd to Americans, but cooked lettuce turns silky and sweet, and it’s the signature of the dish.
• A touch of sugar. It balances the starchiness of peas, especially frozen ones.
• Gentle heat. Low simmer, no rush.

Traditional versions often use pearl onions or spring onions, a bouquet garni and a splash of water. My everyday version uses yellow onion and a little garlic, a handful of ham for savory depth, and stock for richness. Just like the version I remember from my elementary school cantine. 

Fresh or frozen? In France, plenty of households cook this with good frozen petits pois, and I do too. Frozen peas are picked and frozen at their peak, so unless you have truly fresh, just-picked peas in spring, frozen is usually sweeter and more tender than the starchy “fresh” peas that have sat in a supermarket for days.

Ingredients you need to make this French Peas recipe

You can find the full quantities in the recipe card below. 

• Frozen peas. Look for frozen petits or “sweet” peas if you can. There’s no need to thaw them, we add them to the pan while they’re still frozen. 
• Little gem lettuce. Known in French as “sucrine”, little gem lettuce is sweet, tender and sturdy enough to braise. You can easily find some at Trader Joe’s and most grocery stores in the US and Canada. If you can’t find it, use the inner leaves of romaine, or ¼ of a regular lettuce.
• Butter: unsalted, and don’t swap it for oil. Butter gives the peas their round, silky finish.
• Onion and garlic: the aromatic base.
• Deli ham: I use jambon blanc style cooked ham. Diced bacon (lardons) works too, for a smokier version.
• Sugar: a small amount rounds out the flavor.
• Vegetable stock: I recommend using a low-sodium stock to keep the salt in your control, since ham is already salty.
• Black pepper: freshly ground is best. 

Quick recipe rundown 

Here is a quick rundown of how to make the recipe. 

1. Sweat the aromatics. Melt the butter over medium-low heat in a large, shallow pan. Cook the onion and garlic until translucent, then add the ham. 
2. Slice little gem lettuce into big wedges. 
3. Add everything else. Nestle in the frozen peas and lettuce wedges, sprinkle with sugar and pepper, and pour in the stock.
4. Simmer, then reduce. Cover and bring to a low simmer, then uncover and let the liquid cook off. 

My tips for the best French peas

• Use a wide, shallow pan. More surface area means the liquid reduces evenly and the peas stay bright.
• Keep the heat low. Always keep a low simmer while braising: a hard boil makes the peas dull and mushy.
• Salt last. Ham and stock vary a lot in saltiness, so taste at the end before adding any more salt to your dish. 
• Don’t walk away near the end. Once the liquid is nearly gone, the buttery “sauce” coats the peas. That glossy, barely saucy stage is exactly what you want.

Can I make this side dish ahead?

You can cook them a few hours ahead and gently reheat with a splash of stock or water. But do know they are best fresh, as the peas lose their bright green color as they sit.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.

FAQs – Classic French Peas

Can I use fresh peas instead of frozen?

Yes, although this recipe is tailored for frozen peas. So, here’s how I’ll do it with fresh peas: shell them and use the same quantity (you’ll need about 1.5 kg / 3 lb in the pod). Fresh peas may need 5 to 10 minutes less of braising, depending on their size.

Can I use canned peas?

No, I don’t recommend it. Canned peas are already fully cooked and will turn mushy before they have time to absorb the cooking liquid fully. Stick to frozen or fresh peas that’ll stand at least 10-15 minutes of braising. 

Do I have to use lettuce?

It’s the signature of this French dish, so I’d say yes! It cooks down until it is silky. Little gem is best, but romaine hearts or butter lettuce also works.

Can I make this vegetarian?

Yes. Simply skip the ham and make sure you use vegetable stock. You can add a pinch of salt and a small knob of extra butter, since you won’t get the fat and salt from the ham. 

What do I serve with French peas?

They are lovely with roast chicken, pork, ham, pan-seared fish or lamb, and also with a fried egg and crusty bread for a light supper.

Why is there sugar in a savory dish?

A little sugar balances the natural starchiness of peas and brings out their sweetness, a classic French trick. It shouldn’t taste sweet.

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment – I’ll be glad to assist.

More French Side Dishes to try: 

• Vichy Carrots (French-Style Glazed Carrots)
• French Green Beans Almondine
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Classic stove top Ratatouille 
• Roasted Garlic Mashed Potatoes

Classic French Peas with Ham and Lettuce (Petits Pois à la Française)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 tbsp (30g) butter, unsalted
1 large onion, peeled and diced
1 garlic clove, peeled and minced
3.5 oz (100g) thick-sliced deli ham, cubed
1 lb 1.5 oz (about 3¾ cups / 500g) frozen peas
1 little gem lettuce (or ¼ of regular lettuce)
1 tbsp (12g) sugar
1 cup (240ml) vegetable stock, low sodium
¼ tsp freshly ground black pepper

Instructions

1. In a large shallow frying pan, melt the butter over medium-low heat. Add the diced onion and minced garlic and cook for about 2 minutes until the onion is translucent and fragrant. Add the cubed ham and cook for 2 more minutes. 
2. Slice the gem lettuce into 8 wedges. Add the frozen peas and lettuce wedges to the pan with the onion, garlic and ham. Sprinkle with 1 tablespoon of sugar and season with black pepper.
3. Pour 1 cup of stock over top. Cover and bring to a low simmer. Uncover and simmer off the liquid, for about 15 minutes, stirring gently on occasion. 
4. Taste peas doneness (cook 5 minutes more if they need to) and adjust seasoning if needed (pepper, salt). Serve immediately.

The post Classic French Peas with Ham and Lettuce (Petits Pois à la Française) appeared first on Pardon Your French.

Potatoes, milk, cream and a touch of seasoning: this Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to be complicated and often relies on simple ingredients to create a decadent dish. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter.

What Is Gratin Dauphinois?

As its name suggests, Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is my complete breakdown of this Classic French recipe.

Gratin Dauphinois vs. Potatoes au Gratin (and Scalloped Potatoes)

In the traditional French version, there is no cheese in the dish: the creaminess comes from the starch of the potatoes releasing slowly into the milk and cream. Add cheese and you are closer to a Gratin Savoyard, or to what North Americans know as Potatoes au Gratin. Scalloped potatoes are a close cousin, usually thickened with flour or a béchamel, which a true dauphinois never needs.

I present this recipe in the traditional spirit, with garlic, butter, nutmeg and no eggs. I do enjoy a light sprinkle of Alpine cheese on top, so I’ve kept it as an optional finishing touch.

A Proper Baking Vessel

Back in the day, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic or glass, or a Dutch oven, is acceptable. For this recipe, choose one that is big enough to contain 3lbs (1.35kg) of potatoes: 1.5 to 2.5 quarts, but not any bigger. The gratin needs to be at least 3 inches high to be served in hefty slices.

Opt for Baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the gratin dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets, which have the most starch and make for a creamy sauce, or for Yukon Golds, which hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the starches in, so they slowly release into the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois became a popular recipe in 19th-century France, milk wasn’t exactly as we know it today. Often sourced directly from local farms, milk was unskimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35% heavy cream and milk (whole or 2%) is required to recreate that same creamy consistency.

Why Simmer the Potatoes in the Cream First?

This is the step that sets my version apart. Dropping the sliced potatoes straight into the hot, seasoned cream and milk keeps them from browning, and ten minutes of simmering gets them just tender before they ever see the oven. The starch they release thickens the sauce as it simmers, which is what gives the finished gratin its silky, creamy texture.

Flavorings: Garlic, Butter and No Eggs!

As per tradition, only a few subtle flavors should be added to a classic French gratin dauphinois.

Garlic, instead of being diced and added with the other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin: just enough to be noticed, yet not so much as to be overwhelming.

A pinch of nutmeg and black pepper are also traditional. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyère or Emmental, on top.

Serve It 2 Different Ways

There are two ways to serve a gratin dauphinois, both equally delicious, so I’ll let you decide which one you prefer.

• By the spoon (as pictured here): home cooks generally prefer to serve it hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: in restaurants, you will more likely find it cut into clean squares. To do so, let the gratin cool completely to room temperature, then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut clean slices, wrap them individually in foil and reheat under a hot broiler.

Make-Ahead Gratin Dauphinois for Thanksgiving, Christmas and New Year’s Eve

This is one of the easiest holiday recipes to get ahead of, because it reheats beautifully.

• Bake it completely the day before. Let it cool, then cover and refrigerate.
• Reheat on the day. Warm it in the oven until bubbling hot at 350°F (180°C) for about 15-20 minutes. If you are using cheese, add it for the reheat.
• Don’t freeze it. I’ve tried, and the result wasn’t pleasant.
• Cooking for a crowd? The recipe doubles or triples well, but bake it in two separate dishes rather than one deep one: you get more crispy edges. It may need a little extra time in the oven.

Variation: Gratin Dauphinois with Leeks

A reader asked about adding leeks (which I think is a brilliant idea!), and it worked beautifully. Sauté the leeks first until just cooked, then add them to the potatoes and cream before baking. Cooking them first keeps the gratin from turning watery.

What to Serve with Gratin Dauphinois

This side dish recipe is a natural partner for any roast or braise. For a holiday table, try it with roast chicken, a leg of lamb, roast beef or duck breast. For a cozy winter dinner, here are some French classics that love it alongside:

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux)
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc
• Blanquette de Veau
• Provençal Beef Daube

I hope you’ll enjoy this French Gratin Dauphinois recipe as much as I do. If you have any questions, feel free to leave a comment and I’ll be happy to reply. Bon appétit! 

Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

3 lbs (1.35 kg) baking potatoes, such as Russet or Yukon Gold
1 ⅓ cups (315 ml) heavy cream (35% milk fat)
2 cups (475 ml) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28 g) butter, salted or unsalted, at room temperature
1 garlic clove, cut in half
Optional: ⅓ cup (40 g) Gruyère cheese, grated

Instructions

1. Preheat your oven to 350°F (180°C), with a rack in the middle.
2. In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
3. Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer (not boil) for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
4. Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
5. Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin (if using). Bake for another 30 minutes (uncovered). Let the gratin rest for at least 15 minutes before serving.

Notes...

• Works perfectly for a 10½ x 7½ inch (26.7 x 19 cm) gratin dish. A slightly bigger or smaller one will work too. • To make ahead, bake fully, cool, refrigerate, and reheat the next day.

Frequently Asked Question

Can I make gratin dauphinois ahead of time?

Yes. Bake it completely, let it cool, refrigerate, and reheat the next day. I prefer this to stopping halfway through the bake, because the potatoes risk overcooking from being cooked and cooled twice. It is just as good reheated.

Can I freeze gratin dauphinois?

I don’t recommend it. I tried freezing it myself and wasn’t happy with the result.

Can I double or triple the recipe?

Yes, it scales up without trouble. Use two separate dishes if you can, especially for those crispy edges, and expect to add a little oven time.

Can I add leeks?

Yes. Sauté them first until just cooked, then add them to the potatoes and cream before baking.

Is there cheese in a traditional gratin dauphinois?

No. The traditional version has no cheese, and the creaminess comes from the potato starch, milk and cream. A light sprinkle of Gruyère or Emmental on top is my own optional touch.

Should I rinse the potatoes?

No. Rinsing washes away the starch that thickens the sauce and makes the gratin creamy.

What are the best potatoes for gratin dauphinois?

Starchy baking potatoes. In North America, Russets give the creamiest sauce and Yukon Golds hold their shape well. In France, Monalisa, Nicola, Belle de Fontenay and Charlotte are traditional.

The post Classic French Gratin Dauphinois Recipe appeared first on Pardon Your French.