GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM
Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.
Provided by BecR2400
Categories Potato
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F (190C).
- Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
- Chop the garlic.
- Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
- Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
- Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
- Dot with small bits of butter.
- Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
- Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
- Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!
Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6
DAUPHINOISE POTATOES
Thin slices of potato slow cooked in the oven with cream and garlic - the most decadent of side dishes
Provided by Paul Merrett
Categories Side dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.
Nutrition Facts : Calories 541 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.35 milligram of sodium
DAUPHINOISE POTATOES
A slight twist on the usual dauphinoise potatoes by including onions in the recipe.
Provided by saza36
Time 1h35m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 200C / 180C Fan / Gas Mark 5. Grease the dish you will be cooking in.
- Peel potatoes and slice to roughly the thickness of a pound coin.
- Peel and chop the onion.
- Crush the garlic and finely chop the herbs and mix in with the cream.
- Layer the potatoes on the bottom of the dish you will cook them in and pour a small amount of cream over them.
- Sprinkle some of the onion on top of the potato and season with salt and pepper to taste.
- Repeat steps 5 and 6 until all the potato and onion is gone then pour the remainder of the cream on top.
- When ready to cook, place in the oven for approximately 1 hour or until the top is crisp and golden assuring that the potato is cooked thoroughly.
- Serve and enjoy!
CREAMY POTATO DAUPHINOISE
This creamy potato dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
- Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
- Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
- Bake for 25 mins until golden.
- Serve with a leafy green salad.
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