GRATIN DAUPHINOIS
From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.
Provided by Elmotoo
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
- Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
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Syed mujtaba haider kazmi
[email protected]This gratin dauphinois was amazing! I will definitely be making it again.
pascal
[email protected]This gratin dauphinois was a bit too rich for my taste. I think I would use less cream next time.
Jastina Hamal
[email protected]I'm glad I found this recipe. I've been looking for a good gratin dauphinois recipe for a while.
Collins Carlos
[email protected]This gratin dauphinois was a bit time-consuming to make, but it was worth it. It was so delicious!
Dave Asbridge
[email protected]I'm not a huge fan of potatoes, but this gratin dauphinois was actually really good. I'll definitely be making it again.
Philip Hansen
[email protected]This was my first time making gratin dauphinois and it turned out great! I'm so glad I found this recipe.
Shazib Khan
[email protected]This gratin dauphinois is a keeper! I'll definitely be making it again.
Pop Medie
[email protected]I would definitely recommend this gratin dauphinois to others. It's a great side dish for any occasion.
Talha Burki
[email protected]Overall, I thought this gratin dauphinois was a good recipe. It was easy to make and it turned out pretty well.
Oarabile Makopo
[email protected]This gratin dauphinois was a bit too cheesy for my taste. I think I would use less cheese next time.
Vuyo Makiti
[email protected]The gratin dauphinois turned out a bit watery. I think I might have added too much milk.
T9 ALPHA
[email protected]This gratin dauphinois was a bit bland for my taste. I think I would add more garlic and cheese next time.
Jeanette Gasque
[email protected]I love that this gratin dauphinois is made with simple, everyday ingredients. It's a great way to use up leftover potatoes.
Taji O. Bennett
[email protected]This gratin dauphinois is so creamy and cheesy. It's the perfect comfort food for a cold winter night.
Sheikh shahad
[email protected]I've been making this gratin dauphinois for years and it's always a favorite. It's a great side dish for any occasion.
guillermo sandoval
[email protected]This is the best gratin dauphinois I've ever had. It's so easy to make and it always turns out perfect.
Sergio Piedra
[email protected]I made this gratin dauphinois for a dinner party and it was a huge success. Everyone loved it and asked for the recipe.
khorsed khan
[email protected]This gratin dauphinois was a hit with my family! It was cheesy, creamy, and flavorful. The potatoes were cooked to perfection and the gratin had a beautiful golden brown crust.