Best Gratin Dauphinoise Recipes

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

GRATIN DAUPHINOISE (SCALLOPED POTATOES)

Steps:

• Preheat oven to 350°F with a rack in upper third of oven.
• Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
• Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
• Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
• Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
• Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
• Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

GRATIN DAUPHINOISE

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.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Steps:

• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
• Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
• To freeze:.
• Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE

Steps:

• Pre-heat oven to 180C/350°F.
• Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
• Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
• Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
• Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
• Season with black pepper and salt.
• Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
• Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.

GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350°F.
• Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with half-and-half, 2 teaspoons salt, and freshly ground white pepper. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.
• Transfer potatoes and half-and-half mixture to a shallow medium casserole. The liquid should come just to the tops of the potatoes. Cover evenly with the shredded cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY SAUCE SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE

Steps:

• Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
• For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
• For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
• For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
• Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

CLASSIC BISTRO STYLE GRATIN DAUPHINOISE - FRENCH GRATIN POTATOES

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 DAUPHINOISE WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 180°C Heat three-quarters of the butter in a saucepan, add the mushrooms and cook for 5-l0 minutes, until the mushrooms are tender, If there's any liquid, strain it off and save it. Slice the potatoes - which can be peeled or not, as you wish - as thinly as you can; (use a mandolin) Put the potato slices into a colander and rinse under the cold tap to get rid of the excess starch. Peel and chop the garlic and mix with the remaining butter Use this butter to grease a large shallow gratin dish generously. I use one that measures (9 x 12 in). Layer half the potatoes into the dish and season well with salt, pepper and nutmeg. Spoon the mushrooms on top, season again, then top with the remaining potatoes and season once more. Pour the cream over the top, then fill the cream carton with any liquid that you strained from the mushrooms, plus water to fill it to the top, and pour that over the potatoes, too. Drizzle the truffle oil over the top and bake for 1.5 hours, until you can easily insert a sharp knife into the potatoes and the top is golden brown. Part of the joy of this dish is the contrast between the crunchy top and the meltingly tender potato within. However, if the top seems to be getting too brown, cover it with some foil, but remove it 10-15 minutes before the end of cooking to crisp the top. You can make a vegan version of this dish using 600 ml (1 pint) of vegetable stock instead of the cream and water

POMMES DAUPHINOISE (POTATOES AU GRATIN)

Steps:

• 1. Heat the oven to 425 degrees. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the pot and then heat the milk gently until it starts to bubble at the edges. Remove from the heat and let steep while you continue with the recipe. 2. Peel the second garlic clove, cut it in half and rub the cut side around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter over the inside of the baking dish. 3. Peel the potatoes and cut them into 1/8-inch-thick slices (I use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about a third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season the potatoes with salt and pepper and sprinkle a third of the cheese over them. Repeat with two more layers of potatoes, salt and pepper and cheese, making the top layer as neat and tidy as you can. 4. Remove the garlic clove from the hot milk and pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake the gratin for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.

GRATIN OF PARSLEY ROOT AND PARSNIPS DAUPHINOISE

Steps:

• Preheat the oven to 400 degrees.
• Peel the parsnips, parsley root and potatoes and slice them very thin (the slicing can be done with a food processor).
• Lightly butter a shallow glass or enamel cast-iron baking dish of one-and-a-half-quart capacity and rub it with the crushed clove of garlic. Discard the garlic.
• Layer the vegetable slices in the dish, seasoning with salt and pepper as you go. Top with butter cut in small pieces and pour on just enough cream to moisten the vegetables.
• Cover loosely with foil and bake for 15 minutes. Uncover and bake another 30 minutes or until the vegetables are tender. If they get too dry add more cream.

GRATIN DAUPHINOISE

Steps:

• Peel the potatoes and slice into 2-3mm slices using a food processor.
• Butter the insides of the baking dish and rub over some garlic.
• Beat the eggs then mix together with the cream, milk.
• Season with salt, pepper, nutmeg, and mix in the garlic.
• Arrange a layer of potato slices on the base of the dish. Sprinkle some of the grated cheese. Cover with some of the egg / cream / milk mix.
• Repeat until the dish is full, finishing off with a layer of cheese and the remaining egg/milk mix.
• Cook in a slow oven 160C / fan 140C / gas 3 for at least one hour until the potatoes are tender.

GRATIN DAUPHINOISE

Steps:

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