As promised when we talked about potato gnocchi earlier this month, here is my recipe for French scalloped potatoes or gratin dauphinois, the king of potato side dishes, named after the former French province whence it originates.
Before we begin, it is my duty to draw your attention to the fact that a proper gratin dauphinois does not involve cheese. No. It is a gloriously simple dish of sliced potatoes baked in milk and/or cream — we’ll get to that in a second — that develops a browned crusty top simply from its starch content, and without the crutch of cheese. If you decide to make it with cheese, no hobgoblin will come and get you, but thou shalt forfeit the right to call it a gratin dauphinois.
Before we begin, it is my duty to draw your attention to the fact that a proper gratin dauphinois does not involve cheese.
What’s so special about French scalloped potatoes?
And really, French scalloped potatoes are all about the flavor of the potatoes, and the creaminess that binds the slices together. Some recipes call for cooking the potatoes in 100% cream, but the result is a bit over the top (oh, really?) and I find one gets excellent results using mostly milk, and just a little cream. The trick is to start by pre-cooking the potatoes on the stove, just until the milk thickens enough to coat them well, and then finish cooking and browning the gratin in the oven: this shortens the overall cooking time, and it ensures that the potatoes are cooked thoroughly, from top to bottom.
A murmur of nutmeg is traditional, and with good reason. I don’t add black pepper to the dish, because I prefer to grind it fresh at the table, but if I have chives (ciboulette) on hand, I’ll snip and sprinkle some amid the potatoes.
Depending on the weather situation where you live, this may or may not feel seasonal, but we’ve had sunny days followed by chilly nights in Paris lately, and we are absolutely in the mood for gratin dauphinois. The one that’s pictured here was made for friends who came to dinner last week. I served it as a side dish to duck filets that I’d rubbed with spices and roasted, but it could also occupy the center of the stage, served with mixed salad greens and optional slices of ham.
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Gratin Dauphinois (Potato Gratin) Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 6 as a side dish.
Ingredients
- 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
- 500 ml (2 cups) milk (whole or part-skim, not skim; I don't recommend using non-dairy milk as the dish turns out watery)
- 1 1/2 teaspoons salt
- freshly grated nutmeg
- 1 clove garlic, sliced lengthwise
- 3 tablespoons finely chopped chives (optional)
- 60 ml (1/4 cup) heavy cream (use whipping cream in the UK and crème fraîche liquide in France)
Instructions
- Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
- Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
- While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
- Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
- Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for about 10 minutes before serving.
Notes
- You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving.
- The leftovers are fantastic the next day, cold or reheated.
https://cnz.to/recipes/vegetables-grains/gratin-dauphinois-potato-gratin-recipe/
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.
FAQs
They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.
What is the difference between gratin and dauphinoise? ›
Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.
What is gratin dauphinois in English? ›
fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. 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.
What does dauphinoise mean in French? ›
Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.
Why did the cream curdle in my dauphinoise potatoes? ›
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›
Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.
Why do my scalloped potatoes taste bland? ›
My scalloped potatoes are bland
They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!
What goes best with dauphinoise potatoes? ›
This classic French dish is simple yet indulgent, and pairs perfectly with showstopping mains like roasted beef tenderloin, glazed ham, or prime rib.
What is a substitute for cream in gratin? ›
Substituting Milk for Heavy Cream
Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.
What does gratin mean in French? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."
The great potato dauphinoise truly epitomises comfort food. One of the classic potato dishes, this gratin takes its name from its place of origin, the Dauphiné region of southeastern France. Everyone loves it but many might not cook it at home.
What to pair with potato gratin? ›
Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.
Why is my potato dauphinoise watery? ›
Why is my dauphinoise watery? If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking.
What is the difference between scalloped potatoes and potatoes gratin? ›
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
What is the real name for scalloped potatoes? ›
Potatoes gratiné
In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.
Why are scalloped potatoes called funeral potatoes? ›
Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).
What's another word for dauphinoise? ›
Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.
