How to make gratin dauphinois – recipe | Food

Is there any culinary pleasure like a creamy, carby dish of dauphinoise potatoes? Effectively, maybe a mound of buttery mash, a fluffy jacket potato with melted cheese or a giant pile of chips with wealthy, yellow mayonnaise – contemplate this the flamboyant French ceremonial dinner model of all the above. That mentioned, you don’t want to use company as an excuse; I’d eat it straight from the dish in my pyjamas.

Prep 35 min
Prepare dinner 40 min
Serves 4

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

Butter, to grease
50g gruyere, grated (non-compulsory)

1 Select your spuds correctly

Felicity Cloake’s masterclass – dauphinois potatoes_01. Peel your spuds.

A waxy selection is preferable right here, as a result of they preserve their form as soon as cooked; flourier spuds of the type normally bought for mash or chips will nonetheless be scrumptious (certainly, some cooks appear to favor them), however they’re possible to disintegrate, which I feel turns the dish a bit stodgy. Charlottes, desiree, estima and maris peer are all broadly obtainable and good for dauphinois.

2 Peel and slice the potatoes

Felicity Cloake’s masterclass – dauphinois potatoes_02. Slicey potato.

Peel and minimize the potatoes into skinny slices – you are able to do this by hand, for those who’re a glutton for punishment, however I’d advocate utilizing a meals processor or, higher nonetheless, a primary mandoline (for those who go for that final choice, although, please do use the guard; the primary time I made this dish, I obtained all gung-ho and sliced off the top of my finger).

3 Blanch the potatoes in scorching cream and milk

Felicity Cloake’s masterclass – dauphinois potatoes_04: cream and milk.

Put the cream and milk into a big, broad pan.

Felicity Cloake’s masterclass – dauphinois potatoes_03. Garlic. Peel.

Peel and crush the garlic into the pan, add a great grating of nutmeg, season generously and produce to a simmer.

Felicity Cloake’s masterclass – dauphinois potatoes_05. Add spuds to milky cream.

Add the potatoes, flip down the warmth and depart to cook dinner gently for about 10 minutes, till they’re barely softened however not cooked by means of; the precise time will depend upon the thickness of the potato slices, so regulate them.

4 Bake the potatoes

Felicity Cloake’s masterclass – dauphinois potatoes_06 Put potato in dish.

Take an oven dish that’s simply large enough to maintain all of the potatoes and grease it with butter. Warmth the oven to 180C (160C fan)/350F/gasoline 4. Pour the potato and dairy combination into the greaseed dish and unfold out to fill it evenly.

Felicity Cloake’s masterclass – dauphinois potatoes_07. Cover with foil and bake.

Cowl with foil, and bake for half-hour.

5 Add the cheese

Felicity Cloake’s masterclass – dauphinois potatoes_08. Add cheese then bake again, uncovered.

Raise off the foil and sprinkle the cheese, if utilizing, excessive – although it’s not very French, you may substitute the gruyere for parmesan (wherein case, use rather less) or perhaps a delicate cheddar, for those who favor.

Felicity Cloake’s masterclass – dauphinois potatoes_09

Both means, bake uncovered for an extra 10-Quarter-hour, till browned and effervescent. Take away and depart to cool barely earlier than serving.

6 Different flavourings

For me, the creamy blandness is among the chief pleasures of gratin dauphinois, however for those who fancy extra assertive flavours, add some sprigs of woody herbs – thyme, rosemary or bay – to the milk in step 3; or, an concept from chef Stevie Parle, mash in 4 anchovies (I’d do that within the greased dish, then stir in somewhat of the new cream earlier than pouring within the potatoes and the remainder of the dairy combination).

Felicity Cloake’s masterclass – dauphinois potatoes_10. Ready to serve.

7 Alternate options for the potatoes

Strive changing half the potatoes with peeled and thinly sliced celeriac, squash or candy potato. For a extra substantial meal, chuck in some bacon lardons; or do as Nigel Slater does and tuck smoked mackerel chunks between the layers of potato; or preserve it meat-free by melting an entire (vegetarian) camembert or goat’s cheese on prime. No matter you do, serve with a sharply dressed inexperienced salad.

8 And to get forward …

This may be made prematurely. Prepare dinner it up to the purpose if you add the potatoes to the dish, then depart to cool, cowl and refrigerate till you’re prepared to bake – don’t fear if the potatoes on prime barely discolour the place they’ve been uncovered to the air, as a result of that gained’t present within the completed dish. Deliver again to room temperature earlier than cooking as above.

9 Or make boulangère potatoes as a substitute

Substitute the milk and cream with 350ml vegetable or rooster inventory, and scatter a peeled and thinly sliced onion between the layers of potato. You may simply make this vegan by greasing the dish with oil as a substitute of butter, and changing the cheese in step 5 with breadcrumbs tossed in olive oil and salt.

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