GRATIN DAUPHINOIS RECIPE -CREAMY POTATO BAKED
This is a famous French recipe : The Gratin Dauphinois is a creamy potato bake
with thin slices of potatoes cooked in cream topped with grated cheese baked to perfection until Golden.
It is a classical French method of baking potatoes in pure cream, with garlic, nutmeg and topped with grated cheese like Gruyere or Comté etc. It has its origin in the French region of Dauphiné, where Grenoble is the Capital.
It is an alternative to French fries. It is quite easy to do if you have a lot of guests.
It is a simple and delicious recipe.
The perfect side dish to your Roast lamb or Pork or grilled sirloin or any chicken dish of your choice.
Tender potatoes in a velvety smooth cheese sauce, that’s what you want in a side dish and this Gratin Dauphinois recipe is the best side dish ever made.
INGREDIENTS for your GRATIN DAUPHINOIS or Creamy potato bake
1 Kg (35 fl oz) of rich in starch potatoes
600 ml (20fl oz) pure cream
200 ml (7 fl oz) Cème Fraîche
25 g (0.9 oz) butter
125 g (4.5 z) Cheese, Gruyere, Comte Emmental
2 cloves garlic
1 tsp salt
2 tsp pepper
1 tsp nutmeg
Method of preparing the Gratin Dauphinois:
1-Peel your fresh garlic cloves, cut in 2 and remove the green germ in the middle.
In your baking tray coat well with butter and add ½ of your crushed garlic, set aside. The other half.
2- Fill a pot with the cream and the milk. Add the seasoning: salt, white pepper (as it is a white sauce) add some crushed garlic, nutmeg. Start heating on slow.
3- Peel your potatoes and slices them regularly in 2 mm thick.
I prefer to use a mandoline (Kmart sell them for cheap) the slices are neater than with the food processor or robot coupe. Don’t leave the potatoes in the water and don’t wash them (the starch in the potatoes will thicken nicely the cream).
4- Start cooking immediately your sliced potatoes in the creamy mixture on slow until you reach boiling point. Cook for 15 minutes. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot. Simmer for 15 to 20 minutes.
5-When your potatoes a parboiled use a skimmer and transfer them to your baking tray.
6- Cover your gratin dauphinois with foil and cook it for 1 hour at 180 °C. (no cheese at this stage.)
7- After 1 hour check with the blade of a knife how tender the potatoes are.
Now cover your gratin generously with grated cheese.
8- Finish to cook your gratin Dauphinois uncovered in the oven at 160 °C for 15 to 20 minutes until the cheese reaches a nice golden colour.
9- Check with the blade of a round knife if your potatoes are cooked.
10- Cook until the potatoes become golden brown on the top and are cooked through on the inside.
Remove your gratin from the oven and serve hot.
Variant of serving the gratin dauphinois individually:
You can use the round cutter to cut some round portions, and you get some nice individual Gratins dauphinois. The size is your choice. It presents very well.
You can also cut squares or triangles etc.
This presentation is exclusive and shows the layers of your beautiful gratin Dauphinois. Success guaranteed.
Also like a lot of dishes warmed up the next day it tastes even better.
Enjoy your gratin Dauphinois or Gratinee potatoes.
Bon Appetit.
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