Gratin Dauphinois Madame Cartet Madame Cartets Potato Gratin Recipes

FRENCH POTATO DAUPHINOISE

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.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Gather the ingredients.
• In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
• Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
• Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
• Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
• Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
• Cover with the cream from the pan.
• Sprinkle the Gruyere cheese over the potatoes (if using).
• Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
• Serve with your favorite main dish. Enjoy!

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 DAUPHINOISE

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.

MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)

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.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

GRATIN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
• Let dry, then coat with the softened butter.
• In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
• Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
• Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
• Sprinkle the top with the grated Gruyere cheese.
• Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.

GRATIN DAUPHINOIS

Steps:

• Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
• Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
• Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.