Gratin Dauphinois Cheese Cream Potatoes Recipes

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.

Steps:

• Preheat oven to 375F (190C).
• Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
• Chop the garlic.
• Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
• Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
• Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
• Dot with small bits of butter.
• Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
• Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
• Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

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.

Steps:

• Heat the oven to 325 degrees.
• Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
• Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
• Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
• Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
• Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
• Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
• Serve immediately.