Gratin Dauphinoise
From luisascatering 13 years ago
- 50 to make
- Serves 8
Gratin Dauphinoise originated in the Dauphiné region of southeast of France near Grenoble. This dish of sliced potatoes baked in milk or cream is known in the United States as scalloped or au gratin potatoes. Variations: • Gratin Savoyard: a lower fat version. Read more Substitute beef stock for the milk or cream. • If using cheese, Emmentaler (or Gruyère) is best. • Add some fresh or dried herbs to the milk mixture for added flavor. Lemon thyme is good if serving with chicken, or rosemary if with lamb. • You can vary the milk to half and half ratio depending on how fat-conscious you are. You can also use heavy cream if you're feeling really wild! See less
Ingredients
- 1 clove garlic, peeled and crushed shopping list
- kosher salt and white pepper, to taste shopping list
- a pinch of freshly grated nutmeg shopping list
- 1 cup half and half (or milk, or cream) shopping list
- 2 tablespoons unsalted butter shopping list
- 1 1/2 to 2 pounds potatoes (I like yukon golds), peeled and thinly sliced (with mandoline or slice attachement on food processor) shopping list
- 1 to 1 1/2 cups emmentaler swiss cheese (optional), grated shopping list
How to make it
- Preheat oven to 375°F. Place the garlic, salt, pepper, nutmeg and half and half in a saucepan and bring to a slow simmer over low heat. Simmer for 8-10 minutes.
- While the milk simmers, butter the bottom of a gratin dish or 9-inch square baking pan. Layer half the potatoes nicely in the dish. Cover with half the cheese, if using. Pour over half the cream over the potatoes. Layer the rest of the potatoes on top of the first layer, cover with the remaining cheese and pour over the rest of the milk.
- Bake uncovered until the potatoes are cooked through and the surface is browned, about 40-50 minutes.
Reviews & Comments 3
-
All Comments
-
Your Comments