FRENCH POTATO DAUPHINOISE
Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In France, every home cook has his or her own formula.
Provided by Brett Moore
Categories Side Dish
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish.
- In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside.
- In a medium bowl, beat egg lightly.
- Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs.
- Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan.
- Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg.
- Add potato slices to sauce and stir to coat.
- Transfer potatoes to buttered baking dish and spread out in an even layer.
- Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces.
- Place baking dish in oven and raise heat to 400 F. Bake for 1 hour.
- Transfer gratin to a heat-proof surface and let cool for 15 minutes.
- Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream.
- Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.
Nutrition Facts : Calories 396 kcal, Carbohydrate 34 g, Cholesterol 97 mg, Fiber 3 g, Protein 11 g, SaturatedFat 15 g, Sodium 402 mg, Sugar 5 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
- Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
- Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
- Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
- Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
- Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
GRATIN DAUPHINOISE
This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
- In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
- Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
- Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.
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