GRATIN DAUPHINOIS
From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.
Provided by Elmotoo
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
- Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
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Chicho Cell
[email protected]This dish is a bit rich for my taste, but it's still very good.
Ezana Mullabazi
[email protected]I followed the recipe exactly and my gratin dauphinois turned out perfectly. It was the perfect side dish for my roasted chicken.
Motion Trackable
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The gratin dauphinois is absolutely delicious.
Manzor Lodhi
[email protected]I'm not a big fan of potatoes, but I loved this dish. The cheese and cream sauce really make it.
Oche Boniface
[email protected]This gratin dauphinois is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying.
Allan Jenny
[email protected]I love that this recipe uses simple ingredients. It's a great way to showcase the natural flavors of the potatoes.
Augusta Kiene
[email protected]This dish is a bit heavy, but it's so delicious that it's worth the indulgence.
Joey Holzapfel
[email protected]I've tried many gratin dauphinois recipes, but this one is by far the best. The potatoes are cooked to perfection and the cheese is melted and gooey. I will definitely be making this again.
Jwana Malebe
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Md Raihan Uddin
[email protected]I made this gratin dauphinois for a dinner party and it was a huge hit! Everyone loved it.
Nyamwaya Nimrod
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Adhora Mahamud Ashin
[email protected]I followed the recipe exactly and my gratin dauphinois turned out perfectly. The potatoes were tender and the cheese was melted and bubbly.
Sajjad Opridi
[email protected]I've made this gratin dauphinois several times now and it always turns out great. It's a great side dish for any occasion.
Mahamane Traore
[email protected]My family loved this dish! It was easy to make and everyone enjoyed it.
Nakawungu Bridget
[email protected]This gratin dauphinois was a real treat! The potatoes were perfectly cooked and the cheese was melted and gooey. I loved the crispy top and the creamy interior.