Gratin Dauphinois Recipes

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GRATIN DAUPHINOISE



Gratin Dauphinoise image

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

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyere cheese, finely grated (about 1 cup)

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.

ULTIMATE GRATIN DAUPHINOIS



Ultimate Gratin Dauphinois image

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

1kg Desirée potatoes
300ml full fat milk
284ml carton double cream
1 garlic clove, peeled and halved
2 sprigs of fresh thyme plus extra for sprinkling
1 shallot, roughly chopped (optional)
pinch of freshly grated nutmeg
25g parmesan (or vegetarian alternative), freshly grated

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

FRENCH POTATO DAUPHINOISE



French Potato Dauphinoise image

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

1 garlic clove, halved
2 tablespoons butter, divided
1 1/2 cups whole milk
1 1/2 cups heavy cream, divided
1 large egg
1 cup shredded Emmenthaler cheese, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 1/2 pounds Yukon Gold potatoes , peeled, thinly sliced, rinsed, and patted dry

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

GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Food Network

Number Of Ingredients 7

1 quart milk
3 large garlic cloves, smashed
Freshly grated nutmeg
8 medium potatoes (wet, waxy, non-starchy)
Unsalted butter
1 1/2 cups grated Gruyere cheese
1 1/2 pints heavy cream

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.

CLASSIC FRENCH GRATIN DAUPHINOIS



Classic French Gratin Dauphinois image

A French gratin Dauphinois is a classic dish and the ultimate comfort food. It is so easy to make with soft, melting potatoes plus a garlicky cream sauce.

Provided by Rebecca Franklin

Categories     Side Dish     Dinner

Time 1h45m

Yield 8

Number Of Ingredients 10

2 pounds baking potatoes (peeled and cut crosswise into 1/4-inch slices)
5 cups whole milk
2 garlic cloves ( very lightly crushed )
1 1/2 cups heavy cream
1 1/2 cups crème fraiche (or sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch nutmeg (freshly grated)
2 tablespoons unsalted butter (softened)
Optional: 2/3 cup Gruyere cheese (coarsely grated)

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!

Nutrition Facts : Calories 593 kcal, Carbohydrate 34 g, Cholesterol 139 mg, Fiber 3 g, Protein 13 g, SaturatedFat 29 g, Sodium 495 mg, Sugar 11 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

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.

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES



Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes image

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

3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
6 ounces gruyere cheese, grated
3/4 pint double cream
salt
fresh ground black pepper
2 -4 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 ounce butter
cheese, for topping (optional)

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 DAUPHINOIS



Gratin Dauphinois image

From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

Provided by Elmotoo

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 lbs boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 cup coarsely grated gruyere

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.

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



Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin) image

Provided by Patricia Wells

Categories     side dish

Time 1h20m

Yield Six to eight servings

Number Of Ingredients 9

3 pounds medium-sized russet potatoes, peeled and sliced very thinly
2 cups milk
2 cups water
3 cloves garlic, peeled and minced
Sea salt to taste
3 bay leaves
Freshly ground nutmeg and freshly ground black pepper to taste
1 cup creme fraiche or heavy cream
10 ounces Gruyere cheese, freshly grated

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

JEAN-GEORGES'S GRATIN DAUPHINOIS



Jean-Georges's Gratin Dauphinois image

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 large Idaho potatoes, peeled and cut into 3/4-inch cubes, unwashed
Coarse salt
4 cups heavy cream
1/2 head garlic, sliced horizontally
Freshly ground white pepper
Freshly grated nutmeg
1 to 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.
  • Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.
  • Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.

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POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
2020-12-20 Mix until combined. Preheat oven to 180°C/350°F. Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer! Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
From recipetineats.com
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GRATIN DAUPHINOIS - A FRENCH CLASSIC | GIANGI'S KITCHEN
Instructions. Preheat the oven at 375º. In a large pan place the potatoes and cover with water. Add sea salt and cook until the potatoes are resisting a bit when knife inserted to feel doneness. Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish.
From giangiskitchen.com
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POTATO GRATIN DAUPHINOIS (POTATOES DAUPHINOISE) - OLIVIA'S CUISINE
2021-02-11 Reserve. Grease a 11-inch gratin dish with the butter. Drain the potatoes, saving the infused cream in a bowl. Discard the herbs and garlic. Start assembling the dish. Add a layer of the infused cream, followed by a layer of potatoes and a layer of Gruyere cheese. Season lightly with salt and pepper.
From oliviascuisine.com
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GRATIN DAUPHINOIS RECIPE | DELICIOUS. MAGAZINE
Heat the oven to 180°C/fan160°C/gas 4. Bring the milk and double cream to the boil in a large, wide sauté pan over a medium heat. Add the sliced potatoes and stir gently. Season generously with salt, pepper and a few gratings of nutmeg, lower the heat and simmer for about 20 minutes, stirring every 2 minutes so the potatoes don’t catch on ...
From deliciousmagazine.co.uk
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GRATIN DAUPHINOIS - A CREAMY FRENCH POTATO RECIPE EVERYONE …
2019-09-30 gratin dauphinois – a French recipe. A gratin dauphinois is a traditional French recipe. Basically, it comprises sliced potatoes and it is baked in milk or/and cream. You might also know this recipe by these names: pommes de terre dauphinoise. potatoes a la dauphinoise. gratin de pommes a la dauphinoise.
From greedygourmet.com
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SCALLOPED POTATOES (GRATIN DAUPHINOIS) | RICARDO
Line the bottom with potato slices. Continue with a layer of cheese and cream. Season with salt and pepper. Continue, alternating with all the ingredients. Cover with aluminum foil. Bake for 1 hour. Remove the foil and bake for about 15 minutes, until the gratin is golden brown. Let stand for 10 minutes and then cut into squares.
From ricardocuisine.com
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