Dauphinoise-style Scalloped Potatoes Recipe
The dauphinoise style gratin potatoes are a classic dish of French cuisine that combines the softness of the potatoes with the creaminess of the cream, the flavor of the garlic and the aromatic touch of the nutmeg. This dish, originating from the Dauphiné region in the French Alps, is ideal as a side dish for meats or as a comforting appetizer. Its preparation requires patience and attention to detail to achieve perfect baking and a unique texture.
- Dauphinoise-style Scalloped Potatoes Recipe
- Preparation time
- Ingredients
- Utensils we will use
- Preparation
- 1. Prepare the potatoes
- 2. Prepare the mold and layers
- 3. Add the milk and cover
- 4. Bake the potatoes
- 5. Finish with cream and cheese
- To finish and serve
- Nutritional Information
- 5 keys to perfect dauphinoise style gratin potatoes
- When is it ideal to enjoy dauphinoise style gratin potatoes?
- Comparison table of Dauphinoise style gratin potatoes with similar recipes
- Frequently asked questions about Dauphinoise style gratin potatoes
- Share your experience with dauphinoise style gratin potatoes
- Culinary glossary for Dauphinoise style gratin potatoes
Preparation time
Organizing your time will allow you to better enjoy the recipe.
- Preparation: 20 minutes
- Cooking: 50 minutes
- Total: 1 hour 10 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the gratin potatoes
- 1 kg of potatoes (preferably yellow or firm-fleshed potatoes)
- 500 ml of milk whole
- 200 ml of cream of milk
- 2 cloves of garlic
- 50 g of brown
- Nutmeg to taste
- Salt to taste
- Freshly ground black pepper to taste
If you can't find yellow potatoes, white or red potatoes can be used as long as they are firm so they maintain their shape during baking. Butter can be substituted with margarine if desired, although the classic flavor changes slightly.
Utensils we will use
- Frying pan or casserole dish
- Oven dish (you can use a refractory dish)
- Cutting board
- Sharp knife or mandoline for slicing potatoes
- Wooden spoon or spatula
- Mixing bowl
- Aluminum foil
Preparation
1. Prepare the potatoes
- Wash without soaking: Clean the potatoes using a brush or a damp cloth to remove any dirt, it is important not to wash them with water to preserve the starch that will provide creaminess to the gratin.
- Peel and cut: Peel the potatoes and slice them thinly, about 2 mm. You can use a mandoline for more uniform cuts, this helps with even cooking.
2. Prepare the mold and layers
- Grease the dish: Coat the bottom and sides of the dish with butter to prevent the potatoes from sticking and to add flavor.
- Assemble the layers: Place a layer of potatoes on the bottom, then add crushed garlic, a pinch of salt, pepper, and nutmeg. Repeat until all the potatoes are used, making sure to season each layer so the dish is flavorful.
3. Add the milk and cover
- Pour the milk: Carefully add the milk so it doesn't completely cover the potatoes; the idea is to leave a part of them exposed so that the baking browns the surface.
- Cover with aluminum foil: Spread butter on the aluminum foil to prevent it from sticking to the gratin and cover the mold completely to maintain moisture.
4. Bake the potatoes
- Preheat the oven: Set the oven to 170ºC for slow and even baking.
- Bake: Place the mold with the potatoes in the oven and cook for about 45-50 minutes until you can easily pierce them with a fork.
5. Finish with cream and cheese
- Add the cream: Once the potatoes are cooked, pour the cream over them to add an extra layer of flavor and smooth texture.
- Brown the gratin: Put the potatoes back in the oven uncovered so that a golden and slightly crispy layer forms on top.
To finish and serve
Remove the aluminum foil and check that the potatoes are completely tender and the surface is well browned. Adjust seasoning with salt and pepper if necessary. Serve hot, accompanied by a meat dish or a fresh salad. You can enjoy it as an appetizer or side dish. This dish is an excellent way to use the scalloped potatoes in a traditional preparation with a creamy and aromatic touch.
Nutritional Information
- Calories: 320 kcal
- Proteins: 6 g
- Fats: 18 g
- Carbohydrates: 30 g
- Fiber: 2 g
These values are approximate per serving and may vary depending on the specific ingredients.
5 keys to perfect dauphinoise style gratin potatoes
The success of this dish lies in paying attention to simple but crucial details. First, choosing the right potatoes that are firm and allow for thin slices ensures a homogeneous texture. Second, avoiding washing the potatoes retains their natural starch, which translates into unparalleled creaminess in the gratin. Third, being generous with salt, pepper, and nutmeg is vital because potatoes and milk don't have much flavor on their own. Fourth, controlling the baking temperature and time is essential for the potatoes to be tender without losing moisture. Finally, covering the mold with buttered aluminum foil prevents the surface from burning prematurely and allows the potatoes to steam cook.
When is it ideal to enjoy dauphinoise style gratin potatoes?
This dish is perfect for family gatherings or weekend dinners due to its ease and comforting flavor. Its creamy texture and the touch of cheese golden make it an ideal accompaniment for main courses of roasted meat or chicken. It can also be served at celebrations or as a warm and hearty appetizer in cold weather. Thanks to its simplicity, it's an option that pleases everyone and can be prepared in advance to then just bake right before serving.
Comparison table of Dauphinoise style gratin potatoes with similar recipes
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Dauphinoise style gratin potatoes | Potatoes, cream, garlic, nutmeg | Creamy texture, no cheese in the classic recipe, traditional baking |
| Potato gratin with cheese | Potatoes, cream, grated cheese | Includes cheese for an extra crispy crust and intense flavor |
| Swiss-style creamed potatoes | Potatoes, cream, onion | Includes onion for a milder and sweeter flavor |
| Potato and onion gratin | Potatoes, onion, milk | Shows a lighter flavor, without nutmeg or garlic |
| Baked potatoes with béchamel | Potatoes, bechamel sauce, cheese | Heavier, the béchamel sauce gives it a distinct but denser creaminess |
| Stuffed potato gratin | Potatoes, cheese, ham | Includes cheese and ham filling for an extra touch of flavor |
| Scalloped potatoes | Potatoes, cream, butter | Sliced thinly similar, usually cooked with more fat |
Frequently asked questions about Dauphinoise style gratin potatoes
Share your experience with dauphinoise style gratin potatoes
Cooking is about trying and sharing moments. After preparing this dish, tell us how it turned out, if you tried variations with other cheeses or spices, or if you have any personal tips to improve the recipe. Interaction and exchange enrich the way we enjoy traditional recipes.
Culinary glossary for Dauphinoise style gratin potatoes
- Mandoline: Kitchen tool that allows cutting vegetables into very thin and uniform slices.
- Starch: Potato component that helps give creaminess to the gratin, keeping the potatoes together.
- Gratin: Cooking technique that consists of browning a preparation with cheese or butter under a grill or in an oven.
- Peeling: Remove the skin from potatoes before cooking them.
- Nutmeg: Aromatic spice that is grated fresh to give a warm and particular flavor to creams and gratins.
