Raymond Blancs Gratin Dauphinois Recipes
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
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ULTIMATE DAUPHINOIS POTATOES RECIPE | DELICIOUS. MAGAZINE
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- Melt a knob of butter in a large, deep heavy-based frying pan or sauté pan over a medium heat. Add the onion and gently cook for 15 minutes until very soft and translucent. Remove with a slotted spoon and set aside.
- Heat the oven to 180°C/160°C fan/gas 4. Add the garlic to the pan and gently cook for 1 minute. Stir in the milk, cream and nutmeg, then season well with salt and black pepper.
- Meanwhile, peel the potatoes and slice as thinly as possible – about 3mm thick (use a mandoline or an attachment on a food processor). Add the potatoes to the milk and cream mixture, stir gently, then bring to a simmer. Simmer for 20-30 minutes until the potatoes begin to soften. Tip into a deep tray and leave for 15 minutes until cool enough to handle.
- Layer the potato slices and the onion in the prepared baking dish, packing them down as evenly and as neatly as you can. Pour the creamy liquid from the tray over the potatoes and pack them down with the back of a wooden spoon. Bake for 45-60 minutes until golden and cooked through. Cover with foil if browning too much. Sprinkle over the cheese (if using), then bake for 10-15 minutes until bubbling and golden. Mix the herbs and salt in a bowl, sprinkle on top and serve straightaway (or see Make Ahead; also see our tips below for how to prepare a cheffy make-ahead version). Serve with roast beef, duck or lamb.
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- Wash and peel the potatoes, putting them in a bowl of water as you go. Pat them dry and slice into 2mm thick pieces (a mandoline is best for the job). Don’t wash the potato slices as the starch will help thicken the cream.
- 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 the bottom of the pan and the heat is evenly distributed.
- Peel the garlic and rub the inside of a 2.5 litre (about 23cm x 23cm) gratin dish with it. Stir three quarters of the grated cheese into the potato mixture, then remove from the heat. With a spatula, spread and layer the mixture in the gratin dish and top with the remaining cheese.
- Bake the gratin for 40 minutes; there should be tiny bubbles on the surface. The gratin is cooked when the tip of a sharp knife cuts into the potatoes with no resistance. If the gratin isn’t golden on the top but is cooked all the way through, put under a hot grill for a few minutes. Leave to sit for 5 minutes before serving. http://raymondblanc.com/>www.raymondblanc.com
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