It's an unabashedly decadent dish that makes an excellent partner to spring lamb in this decidedly wintery weather, that I'm focusing on today.I've found it more difficult than it looks: previous attempts have been variously plagued by undercooked and soggy potatoes, dryness and gruesomely curdled cream.Nigel Slater writes that "potatoes are generally the yellow, waxy sort so the slices keep their shape, though some of us prefer the collapsing floury varieties", but, apart from Richard Olney, writing in the masterful French Menu Cookbook, everyone from Michel Roux Jr to Stevie Parle go for the distinctly fluffy likes of Maris Piper.Looking further afield, I find support for Slater's waxier spuds from Elizabeth David and Raymond Blanc, but still, there's no clear consensus.I much prefer the firm kind though: floury potatoes become stodgy in such a rich sauce, while more robust Maris Peers or Charlottes offer a textural contrast.I find Olney's sauce, made from milk and eggs, separates during cooking, into a firm, eggy (and very tasty) element, and some rather less appetising creamy-coloured liquid.Roux Jr, who gives a beautifully simple recipe in his book A Life in the Kitchen, uses straight double cream, at room temperature – toss the potatoes in it, and you're ready to bake.The milk-and-cream mixture favoured by Nairn, Blanc, Parle and Bristolian chef Josh Eggleton yields more of a homely result.He cooks them until "almost tender", and, together with the floury variety he uses, this makes the finished dish slightly mushy – but the firm potatoes I'm using could do with a bit of pre-cooking, so I'm going to boil them more briefly.This is a clever way of achieving the solid little slabs of dauphinois favoured by fancy restaurants, but unnecessary if you're just going to plonk the gratin dish on the table for everyone to fight over.This is another one of those French dishes where it's easy to get one's culottes in a twist over issues of authenticity – Slater writes that "restraint with the garlic will be rewarded.Anthony Bourdain infuses the cream with herbs in his Les Halles cookbook, and indeed, Parle uses thyme in his gratin – I'm not keen on adding too many flavours to such a simple dish, but I do love the idea of the anchovies he also uses, which melt into the sauce to give the finished dauphinois a gorgeous savoury richness.A stroke of genius as far as I'm concerned, and particularly brilliant with lamb – fear of the French prevents me adding them to the perfect version, but I urge you to give the idea a try if you're not anchovy-averse. .
Cheesy Potatoes Dauphinoise Recipe
This ultra cheesy, creamy, completely indulgent Potatoes Dauphinoise Recipe is the perfect side for your Thanksgiving table.It’s also perfect served alongside beef, pork or chicken any time of year!We simmer yukon gold potatoes in cream and milk, layer them up in a casserole dish, cover them with nutty gruyere and parmesan cheese, and bake until golden brown and bubbly.Because when you take buttery Yukon gold potatoes and simmer them in a luxurious mixture of cream and milk, layer them in a casserole dish and practically smother them with nutty gruyere and parmesan cheese until they’re irresistibly golden and cheesy and creamy, well, it doesn’t get much better than that.The skin on a Yukon gold potato is super thin, which means you can leave it on, reducing ample prep time.However, I wouldn’t recommend using all milk, as you really need the fat in the cream to create a super luxurious sauce.Try to find a good quality gruyere that’s aged a long time and hard versus soft.The harder the gruyere, the nuttier it will be, which translates to major flavor in the final product.Like any dish, salt is a really important factor when working with so many blank canvases such as potatoes, cream, and milk.It’s a tool I actually find myself using quite often for things like fennel salad or thinly sliced fruit.If you don’t have a mandolin, you’ll want to use a VERY sharp chef’s knife to cut the potatoes into 1/8-inch slices.Not only does it ensure the cheese doesn’t get too brown before the potatoes are done cooking, but it also helps to transform the sauce into a thick, creamy oblivion, which would take too long in the oven.It also gives us a chance to adequately flavor the cream and milk with the thyme, rosemary, garlic and salt.If the liquid isn’t seasoned enough, you can add a little bit more salt and pepper and we can dispose of the thick stems on the herbs.Add the heavy cream, milk, garlic, herbs, and salt to a large pot.Before I add the rest of the liquid on top of the second layer of potatoes, I like to gently push them down so they are compact.Place the casserole dish on a large sheet pan (covered with foil if you really want to be careful) just in case the liquid boils over.Because the cream and milk rely on the heating process on the stove AND in the oven, it’s hard to prep them in advance. .
Potato Gratin Dauphinois (Potatoes Dauphinoise)
Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese.Possibly my favorite potato recipe of all time, this decadent French classic – bubbling and cheesy, with a gorgeous caramelized top – is absolutely irresistible!Made popular by Julia Child, this French classic shouldn’t be confused with Pommes Dauphine, which are crispy potato puffs and the subject for a future blog post.Comfort food at its best, this delicious and indulgent Potato Gratin Dauphinois is destined to be at your holiday table or Valentine’s Day dinner.It consists of sliced potatoes that are baked in milk or cream, in a buttered dish.Also, scalloped potato slices tend to be slightly thicker than those of au gratin.Cheese – Gruyére is the classic choice, but I like to also add parmesan (preferably Parmigiano Reggiano), for its nuttiness and sharpness.– Gruyére is the classic choice, but I like to also add parmesan (preferably Parmigiano Reggiano), for its nuttiness and sharpness.In France, this dish is usually made with yellow-fleshed potatoes, like Charlotte or Belle de Fontenay.You can use Russets, if that’s what you have on hand, but since they are a high-starch variety, they absorb more liquid and don’t hold their shape as well.While this side dish is easy to make, it can be a little time consuming to prepare if you don’t have a food processor, as you will have to slice the potatoes by hand.Recommended tools and equipment: saucepan with lid, food processor or mandoline, gratin dish.Combine the milk, cream, herbs, freshly grated nutmeg, salt and pepper in a saucepan.Let the dish rest for 5 minutes before serving, so the cream doesn’t immediately ooze out when you dig in.Olivia’s Tips To get the potatoes thin enough, I recommend using a mandoline or food processor.Placing the sliced potatoes in the warm cream prevents them from getting brown while also jump starting their cooking, so they will need less time in the oven!Curdling is usually caused by high heat, so don’t try to cut the time by raising your oven’s temperature.Reheat leftovers in the oven, at 350ºF, covered in foil, for 15 minutes or until hot and bubbly. .
dauphinois potatoes Course alone or as accompaniment Place of origin France Region or state Dauphiné Main ingredients potatoes, milk and cream Cookbook:.It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.Gratin dauphinois is made with thinly sliced raw potatoes, milk or cream, and sometimes Gruyère cheese cooked in a buttered dish rubbed with garlic.The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time. Nonetheless, recipes given by many chefs including Auguste Escoffier, Austin de Croze, Robert Carrier, and Constance Spry call for cheese and eggs. .
Classic dauphinoise potatoes baked in a creamy garlic sauce and finished with Gruyere cheese.Yes it makes a beautifully indulgent side dish with steak or salmon or roast lamb, but a double helping of this glorious dish, eaten whilst sat on the sofa in my PJs?I prefer to pre-cook my potatoes in the milk and cream as this helps to thicken the sauce and prevent it from curdling.Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin.Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.Boulangere potatoes are thinly sliced potatoes cooked in the oven in a dish with thinly sliced onions, stock, herbs (thyme, rosemary or sage) and butter.Scoop half of the potatoes out of the pan and arrange them in the baking dish.Sprinkle over a little salt, pepper, nutmeg and grated Gruyere cheese.Spoon on the remaining potatoes, pour on some of the sauce, season once more and sprinkle on more Gruyere cheese.As the potatoes are parboiling in the cream and milk, they release starch into the sauce.Separate them out in the pan and ensure all of the slices get coated in the sauce and you'll have perfectly tender, creamy potatoes .Separate them out in the pan and ensure all of the slices get coated in the sauce and you'll have perfectly .So long as they're fairly flat on top, they'll cook evenly and you'll still see those lovely layers when you cut into the dauphinoise.▢ 3 garlic cloves - peeled and lightly crushed (so they’re flatter, but stay in one piece).Place the cream, milk, garlic into a large saucepan and bring to the boil, then turn down the heat.Bring back to the boil, then simmer gently for 6-7 mins, stirring occasionally (to ensure the sauce doesn't catch on the bottom of the pan) until the potatoes are tender and just cooked.Maris Piper, King Edwards, Rooster, Russets, Yukon golds and Desirée are all good options.Remove from the refrigerator an hour before you want to reheat it (to take the chill off the centre) and cover in foil. .
Easy Dauphinoise Potatoes
Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.After 1 hour, remove the foil, scatter with cheese and cook for a further 15-20 minutes until the top is crisp and golden.But you can easily fix this problem by placing the cut potatoes in a large bowl of cold water (which will rinse off most of the starch) and by cooking on a low temperature in the oven (160C / 140C fan / gas mark 3 / 325F).The other reason why many recipes call for parboiling is to speed up cooking time… but I find this is never a problem as I only tend to make dauphinoise potatoes to go with a roast dinner – which is going to take a long time in the oven anyway.Yes, I realise that this is at heart a French dish, and Gruyère is the more traditional choice (and diehard dauphinoise purists say no cheese at all – shocking, I know!).And hey, if you’ve been around here a while you know I put ‘tastes good’ above ‘authentic’ every single time.My favourite dish to serve this with is my Slow Roast Lamb Shoulder with Garlic and Rosemary.And, if you want to, dauphinoise potatoes can even work as a main dish in its own right, with some simply cooked vegetables on the side.Dauphinoise potatoes goes really well with Claret (red wines from Bordeaux) and also Southern French Syrah/Grenache blends like Cotes du Rhone or Minervois.To reheat dauphinoise potatoes, place them in an oven proof dish, covered with foil, and cook at 180C / 160C fan/ gas mark 4 / 350F for 15-20 minutes, or until piping hot all the way through (how long it will take really depends on how big a piece of dauphinoise potatoes you are cooking.).You can, in theory, reheat dauphinoise potatoes in the microwave, but I don’t recommend it – it won’t be nearly as good.If you want to give it a try, simply place in a plastic lidded container and put it in the freezer, where it will keep for up to 3 months.Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick.Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.Nutrition Facts Easy Dauphinoise Potatoes Amount Per Serving Calories 338 Calories from Fat 189 % Daily Value* Fat 21g 32% Saturated Fat 13g 81% Cholesterol 77mg 26% Sodium 81mg 4% Potassium 761mg 22% Carbohydrates 32g 11% Fiber 4g 17% Sugar 1g 1% Protein 7g 14% Vitamin A 870IU 17% Vitamin C 35mg 42% Calcium 120mg 12% Iron 2mg 11% * % Daily Values are based on a 2000 calorie diet Tried this recipe? .
Dauphinoise Potatoes (Amazingly Tasty & Tender Potatoes Au Gratin!)
Creamy, cheesy, and so impressive – dauphinoise potatoes are an incredible side dish!They’re thinly sliced potatoes that are baked with cream, butter, and loads of nutty Gruyere cheese.The recipe comes from the Dauphiné region in France, where they are known for their “au gratin” (or cooked with cheese and browned) style potato dishes.I love how these cheesy dauphinoise potatoes use simple ingredients to make such a delicious dish!– You should use a starchy potato here, like russet, Yukon gold, King Edward, or Maris Piper!– This recipe calls for baking the potatoes in a bath of heavy cream, melted butter, and garlic.– I like to finely mince or grate the garlic before blending with the sauce ingredients so that it evenly distributes throughout!This simple, yet delicious dauphinoise potatoes recipe is surprisingly easy to make but tastes like you’ve been in the kitchen all day!Start the dauphinoise potatoes by preheating your oven to 350°F (175°C), then lightly grease a 1.5 quart or larger oven-safe dish with cooking spray or butter.Then, make the sauce for the dauphinoise potatoes: mix together 1 ½ cups heavy whipping cream, 2 tablespoons melted butter, and 1 teaspoon of minced or grated garlic and pour the first ⅓ portion of the cream mixture over the bottom layer of potatoes.Sprinkle salt, pepper, and the optional fresh thyme leaves over the bottom layer of potatoes.Then, top with the first ⅓ portion of grated cheese (approximately ¾ cups).Repeat until all the layers are added, finishing with the last portion of the Gruyere cheese.Cover the dish with a lid or sheet of aluminum foil and place it in the center of your oven’s middle rack.Remove the lid or aluminum foil and let the potatoes and cheese brown for the last 15 minutes of cooking time.Luxuriously creamy, cheesy dauphinoise potatoes are the perfect side dish!Add a green veggie or salad and you’ve got an amazing Sunday dinner!Try slicing the potatoes ahead of time and then submerging them in a container of cold water for up to 24 hours.Try slicing the potatoes ahead of time and then submerging them in a container of cold water for up to 24 hours.Cover your dish with the lid, a new sheet of aluminum foil, or transfer your potatoes to an airtight container to store.Cover the dish with a tight layer of plastic cling film or sheet of foil, then place on the lid.Then, place the dish in the oven and bake for 25 to 30 minutes, or until the internal temp reaches 165°F (73°C).Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter!Author | Angela Servings: 8 servings Calories: 459 kcal Prep 15 minutes Cooking 1 hour 30 minutes Total Time 1 hour 45 minutes Pin Recipe Share on Facebook Ingredients US Customary Metric 1x 2x 3x ▢ 2 ½ lbs potatoes (starchy potatoes like russet, Yukon Gold, King Edward, or Maris Piper).▢ fresh thyme (optional) Instructions Preheat your oven to 350°F (175°C) and lightly grease your 1.5 quart or larger dish with non-stick cooking spray or butter.1 ½ cups heavy whipping cream, 2 tablespoon butter, 1 teaspoon garlic, ¼ teaspoon each, salt & pepper, 2 ½ cups gruyere cheese, fresh thyme.Sprinkle salt and pepper, as well as the optional fresh thyme over the bottom layer.Then top with the first ⅓ portion of grated cheese (approximately ¾ cups).Cover with a lid or sheet of aluminum foil and bake at 350°F (175°C) for 1 hour and 15 minutes or until the potatoes are fork-tender.Remove the lid or aluminum foil and let the potatoes and cheese brown for the last 15 minutes of cooking time.If you have a lid or will be covering the potatoes with a sheet of aluminum foil that will stick to the top layer of cheese, hold off on adding the last ⅓ portion of the cheese until the last 15 minutes of cooking time. .
Best #1 Dauphinoise Potatoes Gratin
It is a classic French scalloped potato bake that contains ingredients such as garlic, nutmeg and cream.But I love to serve these potatoes dauphinoise at any time, even in the summer!Slice it up the next day and serve the potatoes with a crisp green salad for lunch.Finely sliced floury potatoes, cream, butter, nutmeg, garlic.A classic dauphinoise potatoes gratin doesn’t contain cheese but go ahead and add some if you like (I will not tell anyone).If you add cheese: sprinkle it on top of the cooked potatoes right in the end and grill the gratin for a couple of minutes until golden because that’- is how you get a golden crunchy cheese crust.Easy Dauphinoise Potatoes Recipe Au Gratin.Print Dauphinoise Potatoes Prep Time 45 mins Cook Time 1 hr 30 mins Total Time 2 hrs 15 mins Creamy dauphinoise potatoes: a French scalloped potato bake with garlic, nutmeg and cream!Course: Side Dish Cuisine: French Servings : 4 people Calories per serving : 383 kcal Ingredients 2 ⅓ lbs oven potatoes (1 kg).Then slice them finely using a sharp knife or a mandoline slicer like I do.Add the cream, rosemary, mashed garlic and bay leaf to a saucepan.Simmer the potatoes gently for about 5 minutes, don’t let it cook vigorously because it will boil over.Then put the dish in a preheated oven at 320°F (160°C) for about an hour until the potatoes are soft.This creamy scalloped potato side dish is the one that I always make for special family dinners and occasions such as Thanksgiving, Christmas and Easter.Somehow I keep on making more and more on every occasion but for some very sinister reason my potato bake is always empty.There it is actually called gratin dauphinois or pommes de terre dauphinoise.And surprisingly the recipe and its ingredients haven’t changed one bit over the years.So with cream instead of the classic bechamel white sauce like I mentioned in the introduction!Enjoy this delicious and festive potato au gratin side dish!A cheesy au gratin potato recipe, the best side dish for pork if you ask me!I kept it pretty light adding only a little milk to smother the sliced potatoes.Print Au Gratin Potato Recipe with Gruyère Prep Time 15 mins Cook Time 1 hr 5 mins Total Time 1 hr 20 mins A simple au gratin potato recipe: cheesy baked scalloped potatoes right out of the oven, the perfect side dish for steaks!salt Instructions 1) Rub the oven potatoes under cold running tap water and drain them on a clean kitchen towel.2) Sprinkle a rectangular oven dish with a little bit of the cold butter and the chopped garlic.3) When the first layer of potatoes is finished, sprinkle it with some more butter, garlic, pepper, salt and a small amount of the grated cheese and freshly chopped parsley.Winter or summer, it just stays an absolute winner side dish!Scalloped potatoes and parsnips simmered in a delicious mixture of cream and milk.The moment I decided to make this parsnip and potato bake recipe, I just thought I still had a good couple of handfuls of grated cheese left in my fridge.However the moment I went to look for it, I realised that I mistook another ingredient in there for a bag of grate cheese.So there is no grate to cheese to sprinkle on top of my parsnip and potato bake?Then a few bits of diced butter and a preheated grill will save the day!Print Parsnip & Potato Bake Recipe Prep Time 30 mins Cook Time 1 hr 30 mins Total Time 2 hrs My creamy parsnip potato bake recipe: scalloped potatoes and parsnips simmered in cream and milk, this one always tastes good...Then slice the potato finely using a sharp knife or a mandolin slicer if you have one.Then pour this on top of the layered potatoes and parsnips in the dish.Put the potato dish in a preheated oven at 428°F (220°C) for 1 hour until soft.6) Put the dish back in the hot oven and grill for 5 minutes.Then turn off the hot oven but leave the dish inside for another 15 to 20 minutes until the top layer looks golden. .