This basic potato Dauphinoise, or Dauphine potatoes, is actually a love triangle of potatoes, cream, and cheese–with a advantageous French lineage. The dish isn’t named for its richness as some individuals suppose (“dauphin” is the French time period for a king’s eldest son) however moderately for the historic area the place it’s mentioned to have originated—Dauphiné.
In keeping with Larousse Gastronomique, the good French culinary encyclopedia, the standard of Dauphiné’s milk is partly chargeable for cream being featured in a lot of the area’s delicacies. It’s so beautiful that the locals have created gratins with their cream and cheese for nearly each ingredient: macaroni, pumpkin, floor beef, wild mushrooms, and crayfish. However none is finer than their potato gratin.
I think les Dauphinois are fairly sated and content material as a result of consolation meals will get any extra comforting than this.
Why Our Testers Beloved This
There’s a complete bunch of causes our recipe testers devoured this up. They beloved the wealthy taste of the garlic cream sauce and have been delighted that it was so simple to arrange.
What You’ll Have to Make This
- Heavy cream–That is vital to attaining a wealthy, creamy sauce. You may also use two-thirds cream and one-third milk, as they do in Dauphiné. However don’t use all milk right here. In my exams, I discovered utilizing solely milk created a runny dish.
- Potatoes–Yukon Gold potatoes, that are much like the favored French potato for this dish (Charlotte), are creamy and maintain their form properly. Don’t substitute waxy potatoes. In the event you’re in a rush or feeling lazy, you may skip peeling the potatoes.
- Gruyère cheese–It’s a nutty, semi-firm cheese that’s a basic companion for potatoes and cream. It may be a bit pricy, although. Extra inexpensive alternate options are Jarlsberg, Comté, Emmental, or Fontina.
The right way to Make This Recipe
- Crank the oven to 350°F. Rub the crushed garlic clove everywhere in the baking dish, then butter it properly.
- Mix the cream, garlic, thyme, and salt in a saucepan and simmer for 10 minutes to infuse the cream. Fish out the garlic and thyme.
- Thinly slice the potatoes on a mandoline. (Use the finger guard! I don’t name our mandoline the “French finger guillotine” for nothing.)
- Prepare the potato slices in a casserole dish and season with salt and pepper. Proceed layering and seasoning the potatoes till the entire potatoes are used.
- Sprinkle the highest with cheese.
- Pour the cream combination over the potatoes and cheese. Cowl and bake till tender, then uncover and proceed to bake till the cheese is melted and golden. Let the potatoes relaxation for no less than quarter-hour earlier than serving.
What’s the Distinction Between Potatoes Dauphinoise, Scalloped Potatoes, and Potatoes Gratin?
These three potato dishes are comparable, and the names are sometimes used interchangeably. Nevertheless, they’re totally different dishes distinguished by the inclusion and sort of cheese. All of those potato casseroles are made by layering thinly sliced potatoes with a creamy sauce and baking till tender and golden brown.
Potatoes Dauphinoise is made with a garlic cream sauce, which normally features a strong-flavored cheese, equivalent to Gruyère, Swiss, or Parmesan, sprinkled on prime.
Scalloped potatoes are historically made with a creamy sauce with out cheese.
Potatoes gratin can be made with a cream-based sauce and cheese, each of that are layered with the potatoes earlier than baking. The kind of cheese will fluctuate from area to area and may embrace cheddar, Swiss, or Parmesan.
Frequent Questions
This tacky potato dish reheats fantastically, so you may put together and bake it a day earlier than serving, then cowl and stash it within the fridge. When able to serve, pop it into the oven and heat till heated by.
In our home, Dauphinoise potatoes are a beautiful basic Thanksgiving or Christmas aspect dish, however my readers have discovered them equally welcome alongside grilled lamb chops and candy and spicy roasted carrots.
Useful Suggestions
- Be sure you let your potatoes relaxation for no less than quarter-hour after eradicating the dish from the oven. It provides the sauce an opportunity to thicken up and funky down.
- In case your baking dish may be very full, place it on a foil-lined baking sheet to catch any drips that’ll inevitably bubble over.
- A mandoline is the most effective software for even, thinly sliced potatoes. BUT USE THE FINGER GUARD!
- Leftovers may be saved in a sealed container within the fridge for as much as 4 days.
Extra Nice Creamy Potato Recipes
Write a Assessment
In the event you make this recipe, or any dish on LC, contemplate leaving a overview, a star score, and your greatest picture within the feedback under. I like listening to from you.–David
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Crank the oven to 350°F (175°C).
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Rub the crushed garlic clove everywhere in the inside a 2 1/2-quart casserole or a 9-by-13-inch baking dish, then butter it completely.
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Pour the cream (or cream and milk) right into a saucepan. Add the garlic clove, thyme sprigs, just a few grinds of nutmeg, and a big pinch of salt.
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Heat the cream over low warmth and gently simmer for 10 minutes. Take away the pan from the warmth and fish out the garlic and thyme.
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Lay a single layer of sliced potatoes within the baking dish, overlapping the slices like taking part in playing cards. Sprinkle with a small pinch of salt and a grind of recent pepper.
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Proceed layering and seasoning the potatoes till the entire potatoes are used.
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Pour the seasoned cream over the potatoes and sprinkle the highest with the cheese.
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Cowl the dish with aluminum foil and bake for 1 1/2 hours.
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Take away the foil and proceed baking till the highest is effervescent and noticed with brown, and a fork simply pierces the potatoes, 25 to 35 minutes, relying on the scale and depth of your dish. Let stand for quarter-hour earlier than serving.
- Make prematurely–Assemble and bake as much as 1 day earlier than serving. When able to serve, reheat in a 350°F oven till warmed by.
- Storage–Leftovers will hold in a lined container within the fridge for as much as 4 days.
- Keep away from oven spills–In case your baking pan may be very full, place it on a foil-lined baking sheet to catch any drips that bubble over.
Serving: 1 portionEnergy: 219 kcalCarbohydrates: 31 gProtein: 8 gFats: 7 gSaturated Fats: 4 gMonounsaturated Fats: 2 gLdl cholesterol: 21 mgSodium: 440 mgFiber: 4 gSugar: 1 g
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2023 David Leite. Images © 2023 David Leite. All rights reserved.
Recipe Testers’ Opinions
This Dauphinoise potatoes recipe is scrumptious and straightforward to make. I like the flavour that the garlic-infused cream imparts to the potatoes through the lengthy cooking time. I used Gruyère, however I feel it could be equally good with any of the recommended cheeses.
Whereas the cooking time is lengthy, it’s nearly all hands-off, so you may let the potatoes bubble away within the oven when you flip your consideration to the opposite elements of your meal. This dish may be made forward of time because it reheats fantastically.
This basic potatoes Dauphinoise recipe is time-consuming but easy to arrange. From prep to desk is about 2 1/2 hours, and it’s price each minute of it. The precise hands-on time is barely about 25 minutes; the remainder of the time is spent within the oven.
I merely washed and sliced my russets, with out peeling. The heavy cream, nutmeg, and, thyme give this a hearty but elegant taste and texture that’s sure to impress even the harshest critic.
This basic potatoes Dauphinoise recipe was positively a crowd-pleaser. The dish made 8 ample servings at our home.
We beloved the normal garlic, thyme, and nutmeg flavors within the cream and the crusty cheese topping. I’ll strive candy potatoes or butternut squash subsequent time. My tasters will likely be prepared!
This potatoes Dauphinoise recipe was a success with everybody. The potatoes are fork-tender and dripping in a creamy sauce that comprises a touch of garlic and thyme. The greatness of this recipe is the convenience with which it may be ready.
Some sauce bubbled over onto the oven flooring whereas baking. I’d test the potatoes for doneness after 1 hour if baked in a 9-by-13-inch baking dish.
Don’t confuse this potatoes Dauphinoise with potatoes au gratin, the place the cheese is integrated into the cream combination or layered into the potatoes. That is a lot better and all of the flavors are delicate and layered all through the dish.
Additionally make certain your dish is deep sufficient so it doesn’t boil over and make an enormous mess of your oven flooring. It is best to let this dish relaxation, identical to meat. In the event you dig into it too early, the cream will fill the empty area, and by the top, you should have potatoes with no creamy goodness. If this occurs, simply be sure you’re first in line…
