Classic French Gratin Dauphinois
Dauphinois (sometimes called dauphinoise) is named after the Dauphiné region of France and is a dish enjoyed around the world. The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food. This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious.
• 2 pounds baking potatoes, peeled and cut crosswise into 1/4-inch slices
• 5 cups whole milk
• 2 cloves garlic, very lightly crushed
• 1 1/2 cups heavy cream
• 1 1/2 cups Sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons unsalted butter,
• 2/3 cup coarsely grated Gruyere cheese
Basic Mashed Potatoes
Mashed potatoes can be made almost completely ahead. Do nearly everything – boil, peel and mash; stir in milk and salt – up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
• 1 pounds baking potatoes, peeled
• 1 tablespoon butter
• ½ cup milk
• salt and pepper to taste
POTATO MARBLE
Gamja Jorim, also known as Glazed Potato Marble is a popular Korean Side dish made out of baby potatoes braised in a sweet soy sauce.
• 640 grams Baby Potatoes
• 3 cloves Garlic minced
• 1 tsp Sesame Oil
• 1/2 cup Soy Sauce
• 1 liter Water for boiling
• 1/3 cup Water
• 1-2 tbsp Sesame Seeds
• Cooking Oil