Best 4 Classic Bistro Potato Gratin Dauphinoise Recipes
Indulge in the culinary delight of the classic French dish, Potato Gratin Dauphinoise. This tantalizing casserole is a symphony of thinly sliced potatoes, bathed in a creamy, garlicky sauce and baked to golden perfection. Originating in the Dauphiné region of southeastern France, this iconic dish has captured the hearts of food enthusiasts worldwide.
This article presents a collection of carefully curated recipes that capture the essence of Potato Gratin Dauphinoise, each with its unique twist. Whether you prefer a classic rendition or a modern interpretation, there's a recipe here to suit every palate. From the traditional recipe that showcases the simplicity and elegance of this dish to variations that incorporate herbs, cheeses, and even bacon, these recipes offer a range of flavors and textures to satisfy any craving.
One recipe introduces the addition of Gruyère cheese, creating a rich and flavorful gratin with a golden-brown crust. Another recipe incorporates aromatic herbs such as thyme and rosemary, adding a touch of freshness and complexity. For those seeking a vegetarian delight, there's a recipe that uses vegetable stock instead of chicken broth, resulting in a creamy and flavorful gratin that's perfect for meatless meals.
For those who enjoy a smoky and savory twist, one recipe incorporates bacon, adding a layer of smoky flavor and crispy texture. And for those with dietary restrictions, there's a gluten-free recipe that uses almond flour instead of wheat flour, ensuring that everyone can enjoy this classic dish.
With step-by-step instructions, helpful tips, and stunning photographs, these recipes make it easy to recreate this beloved French dish in your own kitchen. Whether you're a seasoned cook or just starting out, you'll find the perfect recipe to impress your family and friends with this timeless classic.
CLASSIC FRENCH GRATIN DAUPHINOIS
Steps:
- Gather the ingredients.
- In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
- Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
- Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
- Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
- Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
- Cover with the cream from the pan.
- Sprinkle the Gruyere cheese over the potatoes (if using).
- Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
- Serve with your favorite main dish. Enjoy!
Nutrition Facts : Calories 593 kcal, Carbohydrate 34 g, Cholesterol 139 mg, Fiber 3 g, Protein 13 g, SaturatedFat 29 g, Sodium 495 mg, Sugar 11 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
POTATOES DAUPHINOISE
Steps:
- Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
- Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
- Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
- Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
- Remove from oven and grate nutmeg over top just before serving.
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'S POTATO GRATIN)
Provided by Patricia Wells
Categories side dish
Time 1h20m
Yield Six to eight servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 19 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 828 milligrams, Sugar 5 grams
Tips for Mastering Potato Gratin Dauphinoise:
- Choose the Right Potatoes: Select starchy potatoes like Russet or Yukon Gold, which hold their shape well during cooking.
- Slice Potatoes Thinly: Use a mandoline or sharp knife to achieve uniform slices for even cooking.
- Layer Potatoes Properly: Arrange potato slices in overlapping layers, ensuring they are evenly distributed in the baking dish.
- Use Fresh Garlic: Finely grate or mince fresh garlic for a more intense flavor compared to garlic powder.
- Season Generously: Don't be afraid to season the potato slices liberally with salt, pepper, and nutmeg for a well-rounded flavor.
- Use High-Quality Cheese: Opt for a flavorful cheese like Gruyère or Comté for a rich, nutty taste.
- Gently Mix Cream and Milk: Whisk the cream and milk together gently to avoid creating bubbles that can cause the gratin to curdle.
- Bake at the Right Temperature: Bake the gratin at a moderate temperature (around 350°F) to allow the potatoes to cook through without over-browning the top.
- Let it Rest: Allow the gratin to rest for a few minutes before serving to let the flavors meld and the dish set.
Conclusion:
Potato Gratin Dauphinoise is a classic French dish that combines simple ingredients into an elegant and comforting dish. By following these tips and carefully executing each step, you can create a perfect gratin that is sure to impress your family and friends. The creamy, cheesy interior and crispy, golden-brown top make this dish a favorite among potato lovers worldwide. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create a memorable Potato Gratin Dauphinoise.
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