Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, gratin dauphinois. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
It is so easy to make with soft, melting potatoes plus a garlicky cream sauce. Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.
Gratin Dauphinois is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Gratin Dauphinois is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook gratin dauphinois using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gratin Dauphinois:
- Get 3 lb Idaho potatoes; unpeeled and sliced paper thin
- Make ready 2 C heavy cream
- Make ready 2 T fresh rosemary; minced
- Get 4 oz sour cream
- Get 4 oz grated gruyere cheese
- Prepare as needed butter
The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish. Home-made, straight from the oven, it is truly one of the great classics. And although cheese is sometimes added to this, I think it masks the potato flavour too much. The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty.
Steps to make Gratin Dauphinois:
- Butter a large casserole dish.
- Lay potatoes across the bottom of the casserole dish evenly leaving no holes.
- Stack layers until no potatoes remain.
- Whisk heavy cream and sour cream together.
- Pour cream over potatoes. Press down to even out casserole and distribute cream.
- Sprinkle cheese, rosemary, salt, and black pepper across the top.
- Spray aluminum foil with non-stick cooking spray and cover casserole dish.
- Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown.
- Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress
Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper. This Potato Gratin Dauphinois would be perfect for a buffet supper or potluck and surely would be the first thing to disappear. Gratin dauphinois is the essence of French comfort cooking. It's quick and easy to prepare. The most difficult part is the actual preparation of potatoes but if you have the correct tools, i.e. potato peeler and mandolin, it is a doddle.
So that is going to wrap this up with this special food gratin dauphinois recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
