GRATIN DAUPHINOIS
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.
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
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
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
MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)
Provided by Patricia Wells
Categories side dish
Time 1h20m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
- Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
- Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 828 milligrams, Sugar 5 grams
GRATIN DAUPHINOIS DE SOLANGE
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
Provided by AnneFrancoise
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, Sodium 208.8 mg, Sugar 1.4 g
GRATIN DAUPHINOIS - INSPIRED BY JULIA CHILD
This is my take on Julia's classic recipe. I use milk instead of cream and find it to be rich enough, since I am also using butter and cheese. I tend to simplify some of her details and I also use less butter than her recipe calls for.
Provided by coconutty
Categories Lunch/Snacks
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
- Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.).
- Grease the baking dish with a bit of vegetable oil.
- Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
- Top with half of the salt, pepper, cheese and dots of butter.
- Repeat with the remaining slices and topping.
- Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk.
- Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent).
- When the milk starts to simmer, transfer the baking dish to the oven.
- Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.
Nutrition Facts : Calories 224.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.1, Sodium 461.1, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 9.9
GRATIN DAUPHINOIS
Steps:
- Put a rack in middle of oven and preheat oven to 400°F. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish. Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat. Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving. COOKS' NOTE: The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350°F oven.
GRATIN DAUPHINOIS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place the milk and the garlic in a large heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to boil, and simmer for 15 minutes. Pre-heat oven to 450 degrees.
- Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften.
- Immediately drain the potatoes in a colander (reserve milk for another use, if desired). Butter an oval gratin dish that measures about 12" long and 10" wide (at the widest spot). Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg. When half the potatoes are placed, cover with half of the grated cheese, evenly spread out. Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg. Top with the remaining half of the cheese, evenly spread out. Pour the cream over and around the potatoes.
- Cover the gratin loosely (with a lid or with aluminum foil). Place in the oven, and cook for about 45 minutes, or until the cream has cooked away. Remove the lid and place the gratin briefly under the broiler until brown and bubbly. Serve immediately.
GRATIN DAUPHINOIS
From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.
Provided by Elmotoo
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
- Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
JEAN-GEORGES'S GRATIN DAUPHINOIS
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.
- Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.
- Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.
GRATIN DAUPHINOIS (CHEESE / CREAM POTATOES)
Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece"
Provided by Derf2440
Categories Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 325 degrees.
- Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
- Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
- Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
- Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
- Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
- Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
- Serve immediately.
LAMB CHOPS WITH GRATIN DAUPHINOIS
Steps:
- Pat the chops dry and let rest with sprinkled salt and rosemary. In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning twice until desire doneness.
GRATIN DAUPHINOIS DE SOLANGE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
- Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream. Sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
- Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.
GRATIN DAUPHINOIS MADAME CARTET (MADAME CARTETS POTATO GRATIN)
Categories Potato
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Rub the inside of a 6-cup gratin dish with the cut side of the garlic clove. Rub until the gratin dish is well lubricated with the garlic Layer half the potatoes in the bottom of the gratin dish. Spread half the crême fraîche over top. Sprinkle half of the cheese over the potatoes and season with salt. Repeat the previous step with the remaining potatoes, crême fraîche, cheese, and salt. Bake for 50 to 60 minutes or until the top is golden brown. Serve immediately.
GRATIN DAUPHINOIS
Delightful potato-cream-and-gruyere side dish. VERY rich. From the Joy of Cooking cookbook. My family loves this potato dish, but we save it for very special occasions due to the richness.
Provided by quondamquadrat
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
- Let dry, then coat with the softened butter.
- In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
- Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
- Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
- Sprinkle the top with the grated Gruyere cheese.
- Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.
Nutrition Facts : Calories 388, Fat 18.7, SaturatedFat 11.4, Cholesterol 60.4, Sodium 522.4, Carbohydrate 43.8, Fiber 3.5, Sugar 1.9, Protein 12.7
POTATO GRATIN DAUPHINOIS
Steps:
- 1. Preheat the oven to 350°F. Rub the inside of the gratin with the garlic clove. Use 1 tablespoon of the butter to grease the dish. 2. Heat the milk and ¾ of the cream in a large conventional saucepan until bubbles just begin to appear around the edge of the pan. 3. In a medium bowl, beat the egg lightly. Gradually whisk in the hot creamy milk in a thin stream to temper the egg. Add ¾ cup of the cheese, return to the saucepan, and cook over medium heat, stirring, for 3 to 4 minutes to melt the cheese. Season with salt, pepper, and nutmeg. 4. Add the potato slices to the sauce and stir to coat. Transfer to the buttered gratin and spread out in an even layer. Sprinkle the remaining ¼ cup cheese on top and dot with the remaining 1 tablespoon butter. Set in the oven. Raise the heat to 400°F and bake for 1 hour. 5. Transfer the gratin to a wooden surface or folded towel to prevent cracking; let cool for 15 minutes. Loosen the sides of the gratin with a flat knife and, brush the top of the gratin with the remaining ¼ cup heavy cream. Return the baking dish to the oven to bake for 15 minutes. Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.
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