Best 8 Gratin Dauphinoise Recipes

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**Embark on a Culinary Journey to the Heart of French Cuisine: Discover the Exquisite Gratin Dauphinoise and Its Variations**

Originating in the Dauphiné region of France, gratin dauphinoise is a classic dish that embodies the essence of French culinary artistry. This delectable potato casserole, featuring thinly sliced potatoes bathed in a creamy, flavorful sauce, has captivated taste buds worldwide. Our comprehensive guide presents a collection of recipes that explore the diverse iterations of this iconic dish. From the traditional gratin dauphinoise to innovative interpretations that introduce exciting flavor combinations and unique ingredients, our selection promises to satisfy every palate. Let us guide you through the culinary journey of this beloved French dish, inspiring you to recreate these masterpieces in your own kitchen.

Here are our top 8 tried and tested recipes!

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE



Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

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.

GRATIN DAUPHINOISE (SCALLOPED POTATOES)



Gratin Dauphinoise (Scalloped Potatoes) image

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

3 pounds Yukon gold potatoes (about 6 large)
1 medium leek
3/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 large garlic clove, minced
2 cups whole milk
1/2 cup heavy cream
Special Equipment
an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Steps:

  • 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.

GRATIN DAUPHINOISE



Gratin Dauphinoise image

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

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyere cheese, finely grated (about 1 cup)

Steps:

  • 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.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS



Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins image

Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h

Yield 8-12 Mini Gratins, 4-6 serving(s)

Number Of Ingredients 8

6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 fluid ounces creme fraiche or 5 fluid ounces sour cream
2 -4 ounces grated emmenthaler cheese
2 ounces butter
freshly grated nutmeg
salt
pepper

Steps:

  • You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
  • Preheat the oven to 200C, 400F or Gas Mark 6.
  • Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
  • Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
  • Carry on until all the potatoes are used up.
  • Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
  • Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
  • Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
  • Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
  • To freeze:.
  • Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
  • Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

SAUCY SALMON, FENNEL AND POTATO GRATIN DAUPHINOISE



Saucy Salmon, Fennel and Potato Gratin Dauphinoise image

My latest culinary discovery and invention! I had some lovely fresh salmon fillets, a fennel bulb and lots of potatoes.....so, I thought I would make a one dish meal out of it. Everyone loved it and it is light enough to eat any time of the year. Do try to use WHOLE boned & skinned salmon fillets - they sit so well lengthways in your gratin dish! I added no garlic to mine - I felt that the fennel and onion flavours were enough; but if you like, a clove or two at the most might be a tasty addition. Serve with chilled Chablis, Colombard,Chardonnay or a good Rose wine for a delightful lunch or supper. We ate this with crusty bread and a big bowl of mixed salad.....plus a couple bottles of wine! This serves 6 people as a main meal, but it can be reduced or increased according to your menu requirements.

Provided by French Tart

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs fresh salmon, skinned, boned and filleted
1 fennel bulb, cleaned, trimmed & cut into very thin slices
1 -2 onion, peeled and sliced thinly
4 -5 lbs potatoes, peeled and sliced VERY thinly
1 ounce butter
1/2 pint liquid creme fraiche or 1/2 pint milk, and cream mixture
salt
black pepper
fresh lemon wedge (to garnish)
green fennel leaves (to garnish)
1 -2 garlic clove (optional)

Steps:

  • Pre-heat oven to 180C/350°F.
  • Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter.
  • Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste.
  • Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes.
  • Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top.
  • Season with black pepper and salt.
  • Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested.
  • Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.

Nutrition Facts : Calories 598.9, Fat 24.1, SaturatedFat 12.5, Cholesterol 143.1, Sodium 182.5, Carbohydrate 58.7, Fiber 8.1, Sugar 3.2, Protein 37.8

GRATIN DAUPHINOISE



Gratin Dauphinoise image

Provided by Rozanne Gold

Categories     Milk/Cream     Potato     Side     Bake     Casserole/Gratin     Swiss Cheese     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 or more

Number Of Ingredients 3

2 1/2 pounds Yukon gold or all-purpose potatoes
3 cups half-and-half
2 cups shredded Gruyère cheese, about 6 ounces

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with half-and-half, 2 teaspoons salt, and freshly ground white pepper. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.
  • Transfer potatoes and half-and-half mixture to a shallow medium casserole. The liquid should come just to the tops of the potatoes. Cover evenly with the shredded cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

GRILLED PEPPERED NEW YORK STRIP WITH SHALLOT-POMMERY SAUCE SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE



Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise image

Provided by Ming Tsai

Categories     main-dish

Time 11h15m

Yield 4 servings

Number Of Ingredients 21

4 (8-ounce) prime sirloin strips (also called NY strips)
5-peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely cracked
Salt to taste
2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water, to make a paste
2 cups canola oil
5 sliced shallots
1/2 cup red wine
2 tablespoons pommery whole grain mustard
1/2 cup heavy cream
4 ounces hard butter
Salt and black pepper to taste
6 large, peeled russet potatoes sliced 1/4-inch thick
3 tablespoons minced garlic
1 teaspoon freshly grated nutmeg
1 pound spinach leaves, de-stemmed
2 cups sliced shiitake mushrooms (Sauteed in oil)
1 quart heavy cream
Salt and black pepper to taste

Steps:

  • Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
  • For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
  • For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
  • For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
  • Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

GRATIN DAUPHINOISE WITH WILD MUSHROOMS



GRATIN DAUPHINOISE WITH WILD MUSHROOMS image

Categories     Mushroom     Potato

Yield 6

Number Of Ingredients 6

50 g butter
500g wild mushrooms, cleaned and sliced
2 kg potatoes
6 garlic cloves, crushed
freshly grated nutmeg
300 ml double cream 3 tablespoons truffle oil

Steps:

  • Preheat the oven to 180°C Heat three-quarters of the butter in a saucepan, add the mushrooms and cook for 5-l0 minutes, until the mushrooms are tender, If there's any liquid, strain it off and save it. Slice the potatoes - which can be peeled or not, as you wish - as thinly as you can; (use a mandolin) Put the potato slices into a colander and rinse under the cold tap to get rid of the excess starch. Peel and chop the garlic and mix with the remaining butter Use this butter to grease a large shallow gratin dish generously. I use one that measures (9 x 12 in). Layer half the potatoes into the dish and season well with salt, pepper and nutmeg. Spoon the mushrooms on top, season again, then top with the remaining potatoes and season once more. Pour the cream over the top, then fill the cream carton with any liquid that you strained from the mushrooms, plus water to fill it to the top, and pour that over the potatoes, too. Drizzle the truffle oil over the top and bake for 1.5 hours, until you can easily insert a sharp knife into the potatoes and the top is golden brown. Part of the joy of this dish is the contrast between the crunchy top and the meltingly tender potato within. However, if the top seems to be getting too brown, cover it with some foil, but remove it 10-15 minutes before the end of cooking to crisp the top. You can make a vegan version of this dish using 600 ml (1 pint) of vegetable stock instead of the cream and water

Tips:

  • Use a variety of cheeses for a richer flavor. Gruyère, Comté, and Beaufort are all good choices.
  • Use high-quality butter for the best results. Unsalted butter is best so you can control the amount of salt in the dish.
  • Don't overcook the potatoes. They should be tender but still hold their shape.
  • Serve the gratin dauphinoise immediately after it comes out of the oven.

Conclusion:

Gratin dauphinoise is a classic French dish that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its creamy, cheesy, and potatoey goodness, it is sure to be a hit with everyone at your table.

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