Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In the French region of Dauphiné, every home cook has their own formula for preparing this gratin. Our simple and delicious recipe comes courtesy of the author Paula Wolfert, and it's featured in the "Mediterranean Clay Pot Cooking" book.
The main characteristic of potatoes Dauphinoise is the fact that they are raw when placed in the oven, as other similar preparations use cooked potatoes and no cheese. The best way of achieving the perfect thinness on your potatoes is by carefully using a mandolin.
For best results, bake the gratin, let it stand for at least fifteen minutes, and then reheat it before serving. The second oven pass makes the gratin taste even better and gives the crust a crunchier, crispier layer. Use a 9 x 12-inch gratin or shallow baking dish with a 10-to-12 cup capacity.
Ingredients
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1 garlic clove, halved
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2 tablespoons butter, divided
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1 1/2 cups whole milk
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1 1/2 cups heavy cream, divided
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1 large egg
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1 cup shredded Emmenthaler cheese, divided
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon grated nutmeg
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2 1/2 pounds Yukon gold potatoes, peeled, thinly sliced, rinsed, and patted dry
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish.
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In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside.
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In a medium bowl, beat egg lightly.
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Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs.
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Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan.
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Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg.
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Add potato slices to sauce and stir to coat.
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Transfer potatoes to buttered baking dish and spread out in an even layer.
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Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces.
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Place baking dish in oven and raise heat to 400 F. Bake for 1 hour.
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Transfer gratin to a heat-proof surface and let cool for 15 minutes.
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Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream.
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Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.
Recipe Variations
- Substitute half and half for the whole milk.
- Use Gruyère or Comté cheese instead of Emmenthaler.
Nutrition Facts (per serving) | |
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396 | Calories |
25g | Fat |
34g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 396 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 15g | 76% |
Cholesterol 97mg | 32% |
Sodium 402mg | 17% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 11g | |
Vitamin C 14mg | 70% |
Calcium 217mg | 17% |
Iron 2mg | 10% |
Potassium 885mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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