Tuesday, December 7

How to gratinate dauphinois – recipe | Meal

IIs there any culinary pleasure like a creamy, carbonic dish of dauphinoise potatoes? Well, maybe a bunch of butter mash, a fluffy roast potato with melted cheese, or a big pile of fries with rich yellow mayo – consider this the fancy French dinner take on all of the above. That said, you don’t need to use guests as an excuse; I’d eat it straight off the plate in my pajamas.

Homework 35 min
cook 40 min
It serves 4

750 g of waxy potatoes (see step 1)
250ml double cream
100 ml whole milk
2 cloves of garlic

Butter, grease
50g gruywhat’s more, grated (optional)

1 Choose your potatoes wisely

Master class by Felicity Cloake - potatoes dauphinois_01.  Peel your potatoes.

Here a waxy variety is preferable, because they keep their shape once cooked; Mealy potatoes of the kind normally sold for mash or fries will still be delicious (in fact some chefs seem to prefer them), but they are likely to fall apart, which I think makes the dish a bit heavy. Charlottes, desiree, esteem, and maris peer are widely available and good for dauphinois.

2 Peel and cut the potatoes

Master class by Felicity Cloake - potatoes dauphinois_02.  Sliced ​​potato.

Peel and thinly slice the potatoes; you can do it by hand, if you are a glutton for punishment, but I would recommend using a food processor or better yet a basic mandolin (if you choose the latter option), however please use the protector; The first time I made this dish, I got nervous and cut the tip of my finger.)

3 Blanch the potatoes in hot cream and milk.

Felicity Cloake master class - dauphinois_04 potatoes: cream and milk.

Put the cream and milk in a large, wide saucepan.

Felicity Cloake master class - dauphinois_03 potatoes.  Garlic.  Shell.

Peel and mash the garlic in the pan, add a good grated of nutmeg, season generously and bring to a simmer.

Master class by Felicity Cloake - potatoes dauphinois_05.  Add the potatoes to the milky cream.

Add the potatoes, lower the heat and simmer for about 10 minutes, until slightly soft but not cooked; the exact time will depend on the thickness of the potato slices, so keep an eye on them.

4 Bake the potatoes

Felicity Cloake Master Class - Potatoes dauphinois_06 Put the potato on a plate.

Take a baking dish that is large enough to hold all the potatoes and grease with butter. Heat oven to 180C (160C fan) / 350F / gas 4. Pour potato and dairy mixture into greased dish and spread out to fill evenly.

Felicity Cloake Master Class - Potatoes dauphinois_07.  Cover with aluminum foil and bake.

Cover with foil and bake for 30 minutes.

5 Add the cheese

Felicity Cloake Master Class - Dauphinois_08 Potatoes.  Add the cheese and then bake again, uncovered.

Pick up foil and sprinkle cheese, if using, on top; Although not very French, you can substitute Gruyère cheese for Parmesan (in which case, use a little less) or even a mild cheddar cheese if you prefer.

Felicity Cloake Master Class - Dauphinois_09 Potatoes

Either way, bake uncovered for an additional 10-15 minutes, until golden brown and bubbly. Remove and cool slightly before serving.

6 Other scents

For me, the creamy smoothness is one of the main delights of the gratin dauphinois, but if you fancy more assertive flavors, add a few sprigs of woody herbs (thyme, rosemary or bay leaf) to the milk in step 3; Or, an idea from Chef Stevie Parle, mash four anchovies (I’d do this on the greased plate, then add some hot cream before pouring in the potatoes and the rest of the dairy mixture).

Felicity Cloake Master Class - Dauphinois_10 potatoes.  Ready to serve.

7 Alternatives for potatoes

Try replacing half of the potatoes with peeled and thinly sliced ​​celery, squash, or sweet potato. For a more substantial meal, add some lardons of bacon; Or do what Nigel Slater does and tuck smoked mackerel chunks between the potato layers; or keep it meat-free by melting a whole (vegetarian) camembert or goat cheese on top. Whatever you do, serve it with a well-dressed green salad.

8 And to get ahead …

This can be done in advance. Cook to the point where you add the potatoes to the plate, then cool, cover, and refrigerate until ready to bake; don’t worry if the potatoes on top discolor a bit where they have been exposed to the air, because that won’t show on the finished plate. Return to room temperature before cooking as above.

9 Or make boulangère potatoes instead

Replace the milk and cream with 350ml of vegetable or chicken broth and spread a peeled and thinly sliced ​​onion between the potato layers. You can easily make this vegan by greasing the plate with oil instead of butter and replacing the cheese in step 5 with breadcrumbs mixed with olive oil and salt.


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