How to Make Appetizing Gratin Dauphinois

Gratin Dauphinois. This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious. The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess.

Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of. The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish. You can cook Gratin Dauphinois using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Gratin Dauphinois

1. You need 3 lb of Idaho potatoes; unpeeled and sliced paper thin.
2. Prepare 2 C of heavy cream.
3. Prepare 2 T of fresh rosemary; minced.
4. Prepare 4 oz of sour cream.
5. Prepare 4 oz of grated gruyere cheese.
6. It's as needed of butter.

Gratin Dauphinoise A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer,. Gratin Dauphinois is the perfect accompaniment to a roast or roast beef. Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching.

Gratin Dauphinois step by step

1. Butter a large casserole dish..
2. Lay potatoes across the bottom of the casserole dish evenly leaving no holes..
3. Stack layers until no potatoes remain..
4. Whisk heavy cream and sour cream together..
5. Pour cream over potatoes. Press down to even out casserole and distribute cream..
6. Sprinkle cheese, rosemary, salt, and black pepper across the top..
7. Spray aluminum foil with non-stick cooking spray and cover casserole dish..
8. Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown..
9. Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress.

It will thicken as it reaches a boil. Gratin Dauphinoise (Scalloped Potatoes) This classic French dish is originally made without cheese. It is the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste. Gratin dauphinois au chèvre. gratin dauphinois aux légumes. Marmiton mag Et si vous vous abonniez ?