Potato Gratin Dauphinois Recipes

FRENCH POTATO DAUPHINOISE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish.
• In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside.
• In a medium bowl, beat egg lightly.
• Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs.
• Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan.
• Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg.
• Add potato slices to sauce and stir to coat.
• Transfer potatoes to buttered baking dish and spread out in an even layer.
• Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces.
• Place baking dish in oven and raise heat to 400 F. Bake for 1 hour.
• Transfer gratin to a heat-proof surface and let cool for 15 minutes.
• Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream.
• Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.

GRATIN DAUPHINOISE

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.

MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)

Steps:

• Preheat the oven to 375 degrees.
• Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
• Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
• Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.

ULTIMATE GRATIN DAUPHINOIS

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.