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Recipe: Yummy Gratin Dauphinois

Gratin Dauphinois. This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious. The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess.

It's quick and easy to prepare. The most difficult part is the actual preparation of potatoes but if you have the correct tools, i.e. potato peeler and mandolin, it is a doddle. Prior to starting this recipe, you also need to source the right type of potatoes. You can cook Gratin Dauphinois using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Gratin Dauphinois

  1. Prepare 3 lb of Idaho potatoes; unpeeled and sliced paper thin.
  2. You need 2 C of heavy cream.
  3. Prepare 2 T of fresh rosemary; minced.
  4. You need 4 oz of sour cream.
  5. You need 4 oz of grated gruyere cheese.
  6. Prepare as needed of butter.

The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish. Gratin Dauphinois is the perfect accompaniment to a roast or roast beef. Gratin Dauphinoise (Scalloped Potatoes) This classic French dish is originally made without cheese.

Gratin Dauphinois instructions

  1. Butter a large casserole dish..
  2. Lay potatoes across the bottom of the casserole dish evenly leaving no holes..
  3. Stack layers until no potatoes remain..
  4. Whisk heavy cream and sour cream together..
  5. Pour cream over potatoes. Press down to even out casserole and distribute cream..
  6. Sprinkle cheese, rosemary, salt, and black pepper across the top..
  7. Spray aluminum foil with non-stick cooking spray and cover casserole dish..
  8. Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown..
  9. Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress.

It is the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste. Classic Gratin Dauphinoise or Dauphinois(as you wish) is innocent of grated cheese. Point makes no mention of added cheese. Jacques called this a Savoyard dish in a recent program. Gratin dauphinois is the perfect side dish.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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