Crafty Gratin Dauphinoise Recipes

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GRATIN DAUPHINOISE



Gratin Dauphinoise image

This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyere cheese, finely grated (about 1 cup)

Steps:

  • Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
  • In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
  • Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
  • Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.

GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Food Network

Number Of Ingredients 7

1 quart milk
3 large garlic cloves, smashed
Freshly grated nutmeg
8 medium potatoes (wet, waxy, non-starchy)
Unsalted butter
1 1/2 cups grated Gruyere cheese
1 1/2 pints heavy cream

Steps:

  • Place the milk and the garlic in a large heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to boil, and simmer for 15 minutes. Pre-heat oven to 450 degrees.
  • Peel the potatoes and slice thinly on a mandoline or plastic vegetable slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften.
  • Immediately drain the potatoes in a colander (reserve milk for another use, if desired). Butter an oval gratin dish that measures about 12" long and 10" wide (at the widest spot). Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of potatoes with a little salt, pepper and nutmeg. When half the potatoes are placed, cover with half of the grated cheese, evenly spread out. Place the second half of the potato slices in the gratin dish, again seasoning with salt, pepper and nutmeg. Top with the remaining half of the cheese, evenly spread out. Pour the cream over and around the potatoes.
  • Cover the gratin loosely (with a lid or with aluminum foil). Place in the oven, and cook for about 45 minutes, or until the cream has cooked away. Remove the lid and place the gratin briefly under the broiler until brown and bubbly. Serve immediately.

GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
  • Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE



Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2 quart flame proof casserole or gratin dish.
  • Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
  • Combine the garlic, cream, salt and pepper in a small bowl.
  • Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
  • Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
  • Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
  • Remove the gratin from the oven and allow to cool for 10 minutes before serving.

ULTIMATE GRATIN DAUPHINOIS



Ultimate Gratin Dauphinois image

An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois

Provided by Angela Nilsen

Categories     Buffet, Dinner, Side dish, Supper

Time 1h30m

Number Of Ingredients 8

1kg Desirée potatoes
300ml full fat milk
284ml carton double cream
1 garlic clove, peeled and halved
2 sprigs of fresh thyme plus extra for sprinkling
1 shallot, roughly chopped (optional)
pinch of freshly grated nutmeg
25g parmesan (or vegetarian alternative), freshly grated

Steps:

  • Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
  • Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
  • Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
  • Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium

GRATIN DAUPHINOISE



Gratin Dauphinoise image

Provided by Rozanne Gold

Categories     Milk/Cream     Potato     Side     Bake     Casserole/Gratin     Swiss Cheese     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 or more

Number Of Ingredients 3

2 1/2 pounds Yukon gold or all-purpose potatoes
3 cups half-and-half
2 cups shredded Gruyère cheese, about 6 ounces

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with half-and-half, 2 teaspoons salt, and freshly ground white pepper. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.
  • Transfer potatoes and half-and-half mixture to a shallow medium casserole. The liquid should come just to the tops of the potatoes. Cover evenly with the shredded cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

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