Potato gratin dauphinois - Laylita's Recipes (2024)

FAQs

What are the best potatoes to use for dauphinoise? ›

1. The right potatoes. We tried lots of types of readily available potatoes and the two that performed the best for cream absorption while still getting an edge that stays crisp were Maris Piper and Desirée (red-skinned) 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. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

Gratin dauphinois (/ˈɡræt. æ̃ ˌdoʊ. fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France.

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.

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

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).

Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.

How do you keep au gratin potatoes from curdling? ›

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated).

Meaning of dauphinois in English

a dish made with thin slices of potato, or sometimes another root vegetable, cooked in milk or cream in the oven, sometimes with cheese or onion added: The dauphinois come out perfectly, the potatoes rich and crispy on top.

Cold water is the best option, but room temperature water will also work in the short term. Place the potatoes in salted water. Try dunking your potato slices in salted water as the combination of water and salt keeps oxidation at bay.

Mince 3 garlic cloves. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, and 2 dried bay leaves. Bring to a simmer over medium heat.

Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs. It is called potatoes au gratin in American English.

What Does “Au Gratin” Mean? 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.

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy. While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.