Potato Dauphinoise is a true French classic! Layers of thinly sliced potatoes baked in egg-cream sauce with herbs & cheese. A very comforting meal after work!
Potatoes dauphinoise or gratin dauphinoise is a traditional French dish originating from the historic region Dauphiné in the south-eastern France, famous for its cuisine rich in a wide variety of gratin-style dishes. Named after the region itself, the dish is made of potatoes with cream and cheese and is a super easy potato bake, saying nothing of its delicate taste with a hint of garlic and herbs.
The layers of sliced potatoes alter with the layers of creamy sauce and cheese making it soft and melting inside with the golden caramelized cheesy crust on the top. Fantastic flavors of cheese, cream, garlic, and potatoes mix together resulting in an exquisite delicacy. The best comfort food by no means is a scrumptious treat to your guests especially when it’s made the proper French way! Perfect when you’re short on time but want to get rich flavors.
Potatoes dauphinoise is not just delicious, it is super quick to make. The recipe takes no more than fifteen minutes to put all the ingredients together, or even less if you use a slicer. No problem if you decide to do it beforehand and then just reheat before serving. It keeps well for at least three days in the fridge and reheats incredibly well. You’ll be surprised but the dish is even better the next day – it’s much creamier because potatoes stuck up the cream and all the flavors meld.
The best way to make it ahead is to assemble everything except the final layer of cheese, cover with foil and bake till potato is soft. Then you can refrigerate it, but keep the foil on. When required reheat in the oven for 20 minutes, remove the foil, add cream and cheese and bake till the cheese is golden. To make it faster you can reheat it in the microwave.
For the nice and fluffy potato dauphinoise I recommend to use starchy potatoes like Russet, Dutch creams, King Edwards or red delight. They break down when cooked and become soft and creamy inside. The potatoes can be peeled or like in this recipe you can leave the skin on. Originally they are sliced thinly, to the thickness of a coin.
To get creamier result, you can substitute half of a cream with milk. Both ways, when you bake potatoes in a creamy cheesy sauce, something magic will happen. Enjoy your delicious dinner!
HOW TO MAKE POTATO DAUPHINOISE FROM SCRATCH
- Potatoes- 1.5 kg
- Olive oil- 5 tbsp.
- Onion (sliced) – 1
- Parmesan cheese / Pecorino (grated) - 4 tbsp.
- Bread crumbs- 1 tbsp.
- Salt- to taste
- Black pepper- to taste
- Heavy cream-250-300 ml
- Egg yolks-3
- Dry rosemary- 1 tbsp.
- Bay leaves- 2
- Parsley (finely chopped) – 1 tbsp.
- Nutmeg- ¼ tsp.
- Garlic cloves (minced) -2
- Water (lukewarm) - 200 ml
- Preheat your oven to 180 C or 350 F with the rack in the center.
- Wash the potatoes, leave their skins on and slice them in the food processor with the adjustable slice.
- SAUCE. In a large bowl combine heavy cream, water & egg yolks, then add in dry rosemary, bay leaves, parsley, nutmeg & minced garlic cloves. Mix well.
- Arrange the sliced potatoes into a baking dish (approx. 35 x 25cm) into a single layer & season with salt and pepper. Pour in over the potatoes the cream mixture enough to cover. Repeat this with the remaining potatoes. Cover the dish with foil and bake in the oven for 20-25 minutes (depends on the type of potatoes you will use) or until the potatoes are tender.
- INCREASE THE HEAT. Remove the foil from the dish, then sprinkle with 4 tbsp. of Parmesan cheese and bread crumbs to give crunchiness. Bake for another 10 minutes or until the potatoes are golden.
- Allow Potato Dauphinoise rest for 10 minutes before serving.
A food processor with adjustable slicer, a baking dish (approx. 35 x 25cm)
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