GRATIN DAUPHINOIS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place the milk and the garlic in a large heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to boil, and simmer for 15 minutes. Pre-heat oven to 450 degrees.
- Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften.
- Immediately drain the potatoes in a colander (reserve milk for another use, if desired). Butter an oval gratin dish that measures about 12" long and 10" wide (at the widest spot). Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg. When half the potatoes are placed, cover with half of the grated cheese, evenly spread out. Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg. Top with the remaining half of the cheese, evenly spread out. Pour the cream over and around the potatoes.
- Cover the gratin loosely (with a lid or with aluminum foil). Place in the oven, and cook for about 45 minutes, or until the cream has cooked away. Remove the lid and place the gratin briefly under the broiler until brown and bubbly. Serve immediately.
GRATIN DAUPHINOIS
Steps:
- Preheat oven to 375 degrees F.
- Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
- Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Potatoes Au Gratin
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 g
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.
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Potatoes Au Gratin
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 g
ULTIMATE GRATIN DAUPHINOIS
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois
Provided by Angela Nilsen
Categories Buffet, Dinner, Side dish, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
- Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
- Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)
Provided by Patricia Wells
Categories side dish
Time 1h20m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
- Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
- Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 828 milligrams, Sugar 5 grams
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Potatoes Au Gratin
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 g
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Potatoes Au Gratin
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 g
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Potatoes Au Gratin
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 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.
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