Best 4 Classic Bistro Style Gratin Dauphinois French Gratin Potatoes Recipes
From the heart of France, the classic bistro-style gratin dauphinois, also known as French gratin potatoes, emerges as a culinary masterpiece. This timeless dish has captured the hearts of food enthusiasts worldwide with its creamy, cheesy texture, golden-brown crust, and the comforting aroma of roasted garlic. This article will guide you through the culinary journey of discovering the best recipe for this iconic dish, ensuring that you recreate the authentic flavors and textures of a traditional French gratin dauphinois in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
CLASSIC FRENCH GRATIN DAUPHINOIS
Steps:
- Gather the ingredients.
- In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
- Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
- Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
- Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
- Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
- Cover with the cream from the pan.
- Sprinkle the Gruyere cheese over the potatoes (if using).
- Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
- Serve with your favorite main dish. Enjoy!
Nutrition Facts : Calories 593 kcal, Carbohydrate 34 g, Cholesterol 139 mg, Fiber 3 g, Protein 13 g, SaturatedFat 29 g, Sodium 495 mg, Sugar 11 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
CLASSIC FRENCH GRATIN DAUPHINOIS
Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn't have to be complicated and often relies on simple ingredients to create a decadent dish. In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling...
Provided by Audrey
Categories Winter Comfort
Time 1h
Yield 6-8 people
Number Of Ingredients 1
Steps:
- Preheat your oven to 350F (180C), with a rack in the middle.
- Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
- Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
- Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
- Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.
Nutrition Facts : Calories 200, Fat 20 grams
Tips:
- Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes. These potatoes will hold their shape well and become creamy when cooked.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Use a mandoline slicer for even slices: If you have one, use a mandoline slicer to get evenly sliced potatoes. This will help them cook evenly.
- Don't overcrowd the pan: Make sure there is enough space between the potato slices so that they can cook evenly.
- Don't stir the potatoes: Stirring the potatoes will break them up and make them mushy. Just gently shake the pan from time to time to make sure they are cooking evenly.
- Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the potatoes from sticking.
- Cover the pan: Covering the pan will help to steam the potatoes and make them creamy.
- Use a flavorful cheese: The cheese is what gives gratin dauphinois its rich flavor. Use a flavorful cheese like Gruyère, Comté, or Beaufort.
- Season the dish well: Don't be afraid to season the dish well with salt, pepper, and nutmeg.
- Let the dish rest before serving: This will allow the flavors to meld and the potatoes to set.
Conclusion:
Gratin dauphinois is a classic French dish that is perfect for any occasion. It is a simple dish to make but it is always a crowd-pleaser. With its creamy potatoes, rich cheese, and flavorful broth, gratin dauphinois is a dish that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love