The Dauphinoise potatoes is a traditional French recipe typical of the Dauphiné region. This dish is real comfort food: the potatoes are slow-cooked into a herb-flavored cream and milk mixture, until brown and crispy with a soft and delicious heart! Here the recipe and history of Gratin Dauphinoise!
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ORIGIN OF DAUPHINOISE POTATOES
The Dauphinoise potatoes, also called Gratin Dauphinoise, is a traditional dish typical of Southern France. The first written news about the Dauphinoise is dated 12 July 1788 in the report of a dinner for the municipal officials of the city of Gap. Despite this document, probably the origin of the Gratin is more ancient and unknown.
TIPS AND SUGGESTIONS
The Gratin Dauphinoise is easy to make, here some tips to make it to perfection!
POTATOES – the best are yellow potatoes, preferably a little soft. You want to rinse the potatoes skin on thoroughly, then dry and peel: this to save the starch into the potatoes. Do not wash the sliced potatoes.
CREAM OR MILK? – The recipe requires a mixture of heavy cream and whole milk. The quantity of milk and cream is personal: some chefs prefer to use more cream, some other more milk. I like to use 3 parts of milk and 1 part of milk.
HOW TO COOK THE POTATOES? – The traditional way requires baking exclusively. Recently, some chefs started to pre-cook the potatoes into the milk and cream mixture, then finish the Dauphinoise potatoes into the oven.
DAUPHINOISE POTATOES VARIATIONS
The Gratin Dauphinoise is also an excellent base to prepare tasty variations mixing one or more of these ingredients:
CHEESE: adding medium hard cheese like Gruyere or Fontina grated between the potato laters and on the top.
MEAT: for instance ham, or bacon.
OTHER VEGETABLES: like sliced mushrooms, or zucchini, or asparagus.
DAUPHINOISE POTATOES RECIPE
- 2 Lb (900 g) yellow potatoes
- 2 cloves garlic
- 1.5 cup (350 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 tbsp butter
- 1 tsp thyme leaves
- 1 bay leaf
- to taste white pepper
- to taste table salt
- FLAVORED CREAM
First, pour the very cold heavy cream and whole milk into a pot. Then, add the spices, and the herbs, and 1 tbsp of butter. Bring the liquid slowly to simmering, then turn off immediately, salt to taste, and let reach room temperature.
- POTATOES AU GRATIN
Pre-heat the oven to 300° F (150° C)
Now, rinse and dry the potatoes, then peel and reduce them into thin rounds. After that, grease a baking dish with a thin layer of butter, then compose the Gratin Dauphinoise. Compose several layers with potatoes rings seasoned with some tbsp of flavored cream and a pinch of salt. Every layer press together the potatoes with a spoon and pay attention to fill every space. Then, pour some more liquid on the top and bake for about 90 to 120 minutes until the potatoes result done with a nice brown crust on the top.
- SERVING THE DAUPHINOISE POTATOES
Once ready, rest the potatoes au gratin 45 mins to 1 hour before serving. Traditionally, the gratin is served as a side dish, hot or warm: personally, I like it at room temperature as well!
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