Monday, October 26, 2009

Potato Gratin Dauphinois

What is it about potatoes baked with a garlicky cream and oozing with Gruyere cheese that is comforting? Is it the cheesy browned crust on top, or the creamy potatoes underneath that warms the soul? After I finally got my car back from my upstate New York adventure last week, I needed a little more soul warming! When dining in Paris, it is my secret wish that my plat comes with my favorite traditional French side dish. Potato Gratin Dauphinois is right beside a melting chocolate dessert on my dining hierarchy. These potatoes are even sold at the Parisien Food Markets, ready to be scooped up for you by the vendor.

Their origin is from the Dauphiné region of France, but their destiny is all mine ;-))

Potato Gratin Dauphinois

2 cups whole milk
1 cup heavy cream
4 oz. freshly grated Swiss Gruyere cheese
Sea salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
1 large garlic clove, peeled and halved
2 lbs. firm fleshed potatoes, peeled and sliced very thin
3 TBSP butter

Prepare a shallow 2 quart gratin dish, by thoroughly rubbing with the garlic halves. Preheat the oven to 375 degrees. 

In a large saucepan, bring the milk to boil over medium heat. Add the cream and 3/4 of the cheese, stirring to blend. Finely chop the garlic used for rubbing the dish and add. Season with salt, pepper and a grating of the nutmeg. Add the potatoes and mix well with a wooden spoon. Cook over low heat, stirring often until the potatoes are half way done, about 10-15 minutes. Taste for seasoning. Transfer the potatoes and their liquid to the prepared baking dish. Sprinkle with remaining cheese and butter. 

Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. Serve immediately.

Serves four to six.

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La Table De Nana said...

I wondered what you were up to:) I must admit I have never really mastered these..yours look perfect.

Lori (All That Splatters) said...

These look delicious - rich and creamy! And it's potatoes - they always call to me! I agree with Monique - yours look perfect!

Mari @ Once Upon a Plate said...

Whoa, I'm right there with you... this has to be one of the all-time best dishes in the world, and yours look perfect!

Nice job and fabulous photos, too!
Where's my fork?!


Sam Hoffer / My Carolina Kitchen said...

What a gorgeous photo. I love potatoes dauphinois. So rich yet so wonderful.

Velva said...

The Dauphinois potatoes are so comforting and soul satisfying. Potatoes and cheese baked together is just plain beautiful :-)

Love the photographs!

Karen @ Mignardise said...

The BEST comfort food ever. Yours looks magnifique!

Ju (The Little Teochew) said...

"Their destiny is all mine" - I LOLed when I read that! What a good-lookin' dish!

Patsyk said...

Fabulous potato dish! I'm going to have to see how my boys like something like this since they adore nearly all preparations of potatoes so far!

Kathy Walker said...

Potato Gratins are wonderful on a cool day. This looks so good. Can't wait until the week end! Yummy.

Jill @ Jillicious Discoveries said...

My stomach is totally growling after looking at these delicious pictures! Perfect comfort food for this time of year. :)

Kate at Serendipity said...

NOW you've done it! It's 4:30 am here, I'm awake (jet lag) and now I have to have some potatoes Dauphinois. Where in the world can I find them at this hour??

These look soooo good.

Zurin said...

Im going to try your recipe. I sometimes make this but occasionally the potatoes dont cook through. So I like the fact that they are halfway cooked thru in the pot! tq :)