Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gratin dauphinois. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Gratin Dauphinois is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Gratin Dauphinois is something which I’ve loved my entire life. They’re fine and they look fantastic.
It is so easy to make with soft, melting potatoes plus a garlicky cream sauce. 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 the perfect accompaniment to a roast or roast beef.
To get started with this recipe, we must prepare a few ingredients. You can have gratin dauphinois using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gratin Dauphinois:
- Make ready 3 lb Idaho potatoes; unpeeled and sliced paper thin
- Make ready 2 C heavy cream
- Make ready 2 T fresh rosemary; minced
- Take 4 oz sour cream
- Get 4 oz grated gruyere cheese
- Get 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. Gratin dauphinois is the perfect side dish. Scalloped potatoes are layered with cream and cheese, then baked until tender and crisp on top. 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.
Instructions 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
The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. 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. This is Guillaume Brahimi's recipe for the ultimate indulgence for potato. Potato gratin or gratin dauphinois is a French potatoes recipe made with milk or cream.
So that’s going to wrap this up with this special food gratin dauphinois recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
