Dauphinoise Potatoes
Dauphinois Potato Gratin – A Creamy and Comforting Delicacy
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6
Discover the classic recipe for Dauphinois potato gratin, a refined French dish perfect for accompanying a roast or served as a vegetarian main course. This simple recipe transforms potatoes into a creamy delight, full of flavor. Let's get started!
Ingredients:
- 1 kg of potatoes (choose Yukon Gold or russet potatoes for perfect texture)
- 500 ml of cooking cream (you can use heavy cream for a richer taste)
- 200 ml of milk
- 2-3 cloves of garlic (for an intense flavor)
- 100 g of grated Gruyère cheese (or a combination with Parmesan for a golden crust)
- 50 g of butter (for added flavor)
- Salt and freshly ground pepper
Step by step:
1. Preheat the oven to 160°C. Make sure you have a rectangular baking dish or a gratin dish, greased with butter.
2. Peel the potatoes and slice them thinly, about 2-3 mm thick. It is essential to cut them evenly for proper cooking. A mandoline or a sharp knife will be very helpful.
3. In a large bowl, combine the cream, milk, crushed garlic, salt, and pepper. This mixture will give the potatoes a rich and flavorful taste.
4. Place a layer of potatoes in the prepared dish, pour some of the cream mixture over them, and sprinkle a little Gruyère cheese. Repeat this process until you finish all the ingredients, ensuring that the last layer is covered with cream and cheese.
5. Add a few pieces of butter on top to help form a crispy crust.
6. Cover the dish with aluminum foil and place it in the preheated oven for about 40 minutes. Then, remove the foil and continue baking for another 20-25 minutes or until the gratin is golden and the potatoes are tender inside.
7. Let the gratin cool for 10 minutes before serving. This will allow the flavors to meld and make it easier to portion.
Serving suggestions:
Dauphinois potato gratin is delicious served alongside a fresh green salad or as a side dish for beef or chicken. You can also add some fresh herbs like thyme or rosemary to the cream mixture for an extra flavor boost.
Possible variations:
For a touch of originality, try adding a layer of caramelized onions or sautéed mushrooms between the layers of potatoes. You can also substitute Gruyère cheese with goat cheese for a more intense flavor.
This Dauphinois potato gratin is a quick and simple recipe but with an impressive impact that will bring a touch of elegance to any meal. Enjoy every bite of this creamy and comforting dish!
Dauphinois potato gratin is one of the most famous potato recipes. We call this dish French potatoes. The potatoes are peeled, washed, and sliced very thinly. They are washed, dried well with a towel, and boiled in milk over moderate heat for 5 minutes and then for another 5 minutes on very low heat. While the potatoes are boiling, we grease a dish with solid butter, and over the butter, we sprinkle crushed garlic. We carefully remove the potato slices with a spatula (they break easily) or simply drain the milk from the dish. We will use the milk to prepare the béchamel sauce. We melt the butter over low heat in a taller pot, then add all the flour, mixing well. Gradually, we add a little warm milk each time mixing until smooth, until the milk is finished. We add salt and pepper. In the greased dish with butter and garlic, we place a layer of potato slices and pour a layer of béchamel over it, or whatever we feel like, followed by a layer of cheese. We repeat the process until we finish the ingredients, ensuring that the last layer is cheese. We bake at 180 degrees for about an hour. In the original Dauphinois Gratin recipe, béchamel is not used, but rather 200 ml of cream, with a bit of nutmeg, and instead of cheese, Swiss or French Gruyere cheese is used. I have made the original version a few times, but one day when I didn't have cream, I replaced it with béchamel, thus giving a use to the milk used for boiling, and the taste is much finer this way. I make it very creamy, that's how we like it. After it cools, the potatoes absorb the liquid and become firmer. The taste remains just as good, with a subtle garlic aroma. The gratin potatoes are served warm. The Dauphinois Gratin recipe was proposed by Narnia on the recipe forum.
Ingredients: 1 kg potatoes (preferably those that remain firm when boiled), 1-2 cloves of garlic, about 500ml of milk (or enough to cover the potatoes), 150-200 g of cheese, 2-3 tablespoons of flour, salt, pepper, 30 g of butter + butter for greasing the dish.
