Madame Laracines Gratin Dauphinois Madame Laracines Potato Gratin Recipes

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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

GRATIN DAUPHINOIS (CHEESE / CREAM POTATOES)



Gratin Dauphinois (Cheese / Cream Potatoes) image

Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece"

Provided by Derf2440

Categories     Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs waxy potatoes
1/2 pint milk
salt and pepper
grated nutmeg
3 ounces butter
1/2 pint double cream
1 garlic clove
5 ounces grated gruyere cheese

Steps:

  • Heat the oven to 325 degrees.
  • Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
  • Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
  • Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
  • Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
  • Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
  • Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
  • Serve immediately.

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