GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
- 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.
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
Number Of Ingredients 8
- 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
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
Yield 8 serving(s)
Number Of Ingredients 7
- 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.
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GRATIN DAUPHINOIS (SCALLOPED POTATOES WITH CHEESE) RECIPE
4.5/5 (13)Calories 228 per servingServings 7
- Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
- Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.
- Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.
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Top Asked Questions
What is a Dauphinoise potato?Potatoes au Gratin (Dauphinoise) Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
What does gratin dauphinois taste like?Gratin Dauphinois (Scalloped Potatoes with Cheese) This dish has a fancy name, but a down-home and hearty taste. These scalloped potatoes make a great dish to serve a crowd, and of course tout a deliciously cheesy flavor.
How do you cook a potato gratin daphinois?An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois 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.
What is the difference between a gratin and scalloped potatoes?What Is The Difference Between a Gratin and Scalloped Potatoes? A potatoes gratin is a dish of sliced, cooked potatoes with a creamy sauce and a topping of cheese, breadcrumbs, or both. Scalloped potatoes typically include cheese in the potato mixture, either layered or melted into the sauce, in addition to being topped with cheese.