Gratin Dauphinoise Recipes

ULTIMATE GRATIN DAUPHINOIS

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.

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 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.

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES

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)

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.

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 DAUPHINOISE

Steps:

• Preheat oven to 350°F.
• Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with half-and-half, 2 teaspoons salt, and freshly ground white pepper. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.
• Transfer potatoes and half-and-half mixture to a shallow medium casserole. The liquid should come just to the tops of the potatoes. Cover evenly with the shredded cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

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.