ULTIMATE GRATIN DAUPHINOIS RECIPE | BBC GOOD FOOD
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois
Provided by Angela Nilsen
Categories Buffet, Dinner, Side dish, Supper
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
- Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
- Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Nutrition Facts : Calories 384 calories, FatContent 28 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.27 milligram of sodium
GRATIN DAUPHINOIS RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories side-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
- Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.
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RAYMOND BLANC'S GRATIN DAUPHINOIS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine French
Preheat the oven to 120°C/250°F/gas ½ then peel the potatoes and slice them 2mm ( 1 ⁄16 in) thick – a mandoline will make the job easier. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream.
On a medium heat, in a medium pan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream. Season with the nutmeg, 5 pinches of salt and 2 pinches of black pepper. Reduce the heat and simmer for 8–10 minutes, stirring every 2 minutes to prevent the mixture sticking to the base of the pan and to distribute the heat throughout the potatoes. Stir in the grated cheese and then remove the pan from the heat.
Rub the gratin dish with the garlic. With a spatula, spread the potato mixture out evenly in the dish. Bake for 35 minutes; there should be tiny bubbles on the surface of the dish. The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn’t feel the layers).
To brown the top, place the gratin under a hot grill for 2–3 minutes. Leave to rest for 5 minutes before serving.
POTATOES AU GRATIN RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine french
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
MUFFIN TIN POTATOES GRATIN - ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 45 minutes
Category Potatoes Au Gratin
Calories 92.4 calories per serving
- Bake in the preheated oven until potatoes are tender, about 25 minutes.
DAUPHINOISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Cuisine French
Calories 561kcal per serving
- Bake for 1-1½ hours, or until the potatoes are completely tender.
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Reviews 4.7
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Category side-dish
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From greedygourmet.com
Total Time 55 minutes
Cuisine French
Calories 272 calories per serving
- Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!
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