As promised when we talked about potato gnocchi earlier this month, here is my recipe for French scalloped potatoes or gratin dauphinois, the king of potato side dishes, named after the former French province whence it originates.
Before we begin, it is my duty to draw your attention to the fact that a proper gratin dauphinois does not involve cheese. No. It is a gloriously simple dish of sliced potatoes baked in milk and/or cream — we’ll get to that in a second — that develops a browned crusty top simply from its starch content, and without the crutch of cheese. If you decide to make it with cheese, no hobgoblin will come and get you, but thou shalt forfeit the right to call it a gratin dauphinois.
Before we begin, it is my duty to draw your attention to the fact that a proper gratin dauphinois does not involve cheese.
What’s so special about French scalloped potatoes?
And really, French scalloped potatoes are all about the flavor of the potatoes, and the creaminess that binds the slices together. Some recipes call for cooking the potatoes in 100% cream, but the result is a bit over the top (oh, really?) and I find one gets excellent results using mostly milk, and just a little cream. The trick is to start by pre-cooking the potatoes on the stove, just until the milk thickens enough to coat them well, and then finish cooking and browning the gratin in the oven: this shortens the overall cooking time, and it ensures that the potatoes are cooked thoroughly, from top to bottom.
A murmur of nutmeg is traditional, and with good reason. I don’t add black pepper to the dish, because I prefer to grind it fresh at the table, but if I have chives (ciboulette) on hand, I’ll snip and sprinkle some amid the potatoes.
Depending on the weather situation where you live, this may or may not feel seasonal, but we’ve had sunny days followed by chilly nights in Paris lately, and we are absolutely in the mood for gratin dauphinois. The one that’s pictured here was made for friends who came to dinner last week. I served it as a side dish to duck filets that I’d rubbed with spices and roasted, but it could also occupy the center of the stage, served with mixed salad greens and optional slices of ham.
Have you tried this? Share your pics on Instagram!
Please tag your pictures with #cnzrecipes. I'll share my favorites!
Gratin Dauphinois (Potato Gratin) Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 6 as a side dish.
Ingredients
- 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
- 500 ml (2 cups) milk (whole or part-skim, not skim; I don't recommend using non-dairy milk as the dish turns out watery)
- 1 1/2 teaspoons salt
- freshly grated nutmeg
- 1 clove garlic, sliced lengthwise
- 3 tablespoons finely chopped chives (optional)
- 60 ml (1/4 cup) heavy cream (use whipping cream in the UK and crème fraîche liquide in France)
Instructions
- Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
- Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
- While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
- Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
- Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for about 10 minutes before serving.
Notes
- You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving.
- The leftovers are fantastic the next day, cold or reheated.
https://cnz.to/recipes/vegetables-grains/gratin-dauphinois-potato-gratin-recipe/
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.
FAQs
Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.
What is the difference between dauphinoise potatoes and scalloped potatoes? ›
Dauphinoise potatoes fall somewhere between scalloped potatoes and gratin, as the spuds aren't precooked, though they do include cheese. However, traditional versions of dauphinoise are cheese-free, making them essentially the same as scalloped potatoes.
What is the difference between potato pave and dauphinoise? ›
Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.
Why is it called dauphinoise? ›
Potatoes dauphinoise, on the other hand, is named not after a person (or a sea mammal), but after the Dauphiné region itself where the local cuisine is known, among other things, for featuring a wide variety of gratin-style dishes.
Which is better, scalloped potatoes or au gratin? ›
Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!
What do you eat dauphinoise with? ›
Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).
Why did the cream curdle in my dauphinoise potatoes? ›
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.
What does au gratin mean in French? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."
What is a substitute for cream in gratin? ›
Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.
What are Yankee potatoes? ›
In the 1800s “Yankees” in the Northeast enjoyed large. cut potatoes roasted- with crispy pan marks on the. outside and a luscious earthy center. Guests near the. kitchen could hear the slang “yanks” being yelled to.
The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.
Which is the best potato for roasting? ›
While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.
Do Aldi sell dauphinoise potatoes? ›
Specially Selected Potato Dauphinoise 480g/4 Pack | ALDI.
Can you buy dauphinoise potatoes? ›
Brand. The Best Maris Piper Dauphinoise Potatoes are part of our premium collection of side dishes, prepared for you to enjoy at home. Created by our chefs with quality ingredients and expertly crafted to bring you a little bit of luxury every day.
Is gratin Italian or French? ›
This "gratin style potatoes" as North Americans call it has been a traditional French dish since the 18th century even though its origins date back to the 16th century and the appearance of the tuber in Europe.
What makes a dish a gratin? ›
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.
What does gratin mean in French cooking? ›
A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.
Why does cream split in dauphinoise potatoes? ›
Recipe Tips
Check the potatoes after half an hour, if the cream looks like it's splitting, your oven is too hot, so turn it down a bit. If you cook dauphinoise potatoes at a high temperature the cream will split, so this recipe cooks them low and slow for the best results.
