Best Butternut Dauphinoise Recipes

BUTTERNUT DAUPHINOISE

Butternut Dauphinoise image

Author: Michelle Minnaar

Provided by Michelle Minnaar

Yield 6

Number Of Ingredients 8

Ingredients

1 large or 2 small butternut
300ml (½ pt) double cream
2.5ml (½ tsp) salt
100ml (3fl oz) milk
1 garlic clove, crushed
3 oregano sprigs
15ml (1 tbsp) butter
60g (2 oz) Gruyere cheese

Steps:

Preheat oven to 190°C/170°C fan/gas 5.
Place the butternut in the microwave and zap it for 5 mins. This will make peeling the vegetable much easier!
Peel the vegetable and remove the seeds.
Either use a food processor or cut the butternut in thin slices by hand.
Place the cream, salt, milk, garlic and oregano in a small saucepan and warm gently.
Grease an ovenproof dish and arrange the butternut slices and pour over the creamy sauce.
Cover with the dish with foil and place in oven and bake for 25-30 minutes.
Remove the from the oven and remove the foil.
Top the butternut with cheese and place in the oven again. Bake for another 25-30 mins.
Serve with a green salad or roast meat.

Nutrition Facts : ServingSize 1 serving, Calories 262 calories, Sugar 1.4 g, Sodium 215 mg, Fat 24.6 g, SaturatedFat 15 g, Carbohydrate 6.3 g, Protein 5.2 g, Cholesterol 87 mg

GRATIN DAUPHINOIS

Gratin Dauphinois image

Provided by Bobby Flay

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Steps:

Preheat oven to 375 degrees F.
Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

GRATIN DAUPHINOISE

Gratin Dauphinoise image

This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyere cheese, finely grated (about 1 cup)

Steps:

Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.