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
Number Of Ingredients 10
- 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.
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
- 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.
SCALLOPED POTATOES AU GRATIN
Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!
Provided by Kelsey Nixon
Yield 6 servings
Number Of Ingredients 11
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
- Preheat oven to 350°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
- Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
- Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
- Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
- Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
- Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
ULTIMATE GRATIN DAUPHINOIS
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
Number Of Ingredients 8
- 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
People also searched
More about "gratin dauphinoise scalloped potatoes recipes"
TRADITIONAL FRENCH GRATIN DAUPHINOIS (FRENCH SCALLOPED …
Cuisine FrenchCategory Main CourseServings 6
- In a pan mix the milk and cream. Add the onion and garlic cloves. Bring to boil and leave for 5 minutes. Remove the cloves and onion.
GRATIN - WIKIPEDIA
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
FRENCH SCALLOPED POTATOES (GRATIN DAUPHINOIS) RECIPE
GRATIN DAUPHINOIS (SCALLOPED POTATOES WITH CHEESE)
4.5/5 (13)Calories 228 per servingServings 7
- Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
- Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.
- Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.
SCALLOPED POTATOES (GRATIN DAUPHINOIS) | RICARDO
4/5 (29)Category AppetizersServings 6Total Time 1 hr 35 mins
POTATO GRATIN RECIPE GORDON RAMSAY | DEPORECIPE.CO
SCALLOPED POTATOES - JEHAN CAN COOK
POTATO GRATIN (DAUPHINOIS) - A DELICIOUS FRENCH STYLE POTATO DISH
THE BEST VEGAN SCALLOPED POTATOES (PLANT-BASED POTATO GRATIN …
CLASSIC RICH AND SILKY POTATO GRATIN (SCALLOPED POTATOES) RECIPE
GORDON RAMSAY’S GRATIN DAUPHINOISE | COLLIN D | COPY ME …
AU GRATIN POTATOES DAUPHINOISE (THE FANCY COUSIN OF SCALLOPED)
EASY VEGAN SCALLOPED POTATOES (DAUPHINOISE) - THE PESKY VEGAN
AU GRATIN POTATOES (DAUPHINOISE) ON TRIVET RECIPES
VERITABLE GRATIN DAUPHINOIS RECETTES DE CUISINE RECETTE CUISINE ET
POTATO GRATIN | SAVEUR
CLASSIC FRENCH GRATIN DAUPHINOIS RECIPE - THE SPRUCE EATS
GRATIN DAUPHINOIS (POTATO GRATIN) - LEMONS + ANCHOVIES
7 DELICIOUSLY EAT FRENCH POTATO CASSEROLE RECIPES FOR ANY OCCASION ...
RECIPES WITH JULIA CHILD: GRATIN DAUPHINOIS - AMERICAN MASTERS
SCALLOPED POTATOES SCALLOPED POTATOES AU GRATIN | XX PHOTOZ SITE
GRATIN DAUPHINOISE (SCALLOPED POTATOES) | RECIPE | SCALLOPED …
CHEESY SCALLOPED POTATOES AND HAM RECIPE - I HEART NAPTIME
SIMPLE CREAMY POTATOES AU GRATIN | TABLE FOR TWO
Julia Child's Gratin Dauphinois (Cheesy Scalloped Potatoes) | Jamie & Julia59.3K views-05:52
How to Make Potato Gratin Dauphinois - Gratin Dauphinois - French Scalloped Potatoes430.1K views-07:50
French Scalloped Potato in Ramekins | Cheesy Gratin Dauphinoise | Christmas Recipe | क्रीमी चीसी आलू3.1K views-03:48
Easy One-Pan Vegan Comfort Food | Vegan Scalloped Potatoes (Plant-Based Potato Gratin Dauphinoise)77.1K views-16:21
My Version Of The Famous French Gratin Dauphinois (or scalloped potatoes). SUPER EASY RECIPE!6.8K views-02:36
Most Amazing Scalloped Potatoes | Christine Cushing22.4K views-13:00
You'll also love
Top Asked Questions
What is potatoes au gratin (Dauphinoise)?Potatoes au Gratin (Dauphinoise) Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
Is scalloped potato gratin healthy?Scalloped Potato Gratin If you love potatoes and cheese and want an easy dish that will impress during the holidays, such as Thanksgiving, Christmas, or Easter, this is it! This healthy gratin is lighter than traditional recipes that use a lot of butter and heavy cream. It uses just enough fat and cheese to make it healthy-ish.
Do you know gratin dauphinois?Gratin dauphinois for supper then. Do you know gratin dauphinoise (scalloped potatoes)? This French specialty from the Dauphiné (a historical region of south-eastern France) consists of thin slices of potatoes baked in a milk/cream mixture.
What kind of Potatoes do you use for a dauphinois?This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious. The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess.