How to Prepare Appetizing Bleu Cheese Gratin Dauphinois

Bleu Cheese Gratin Dauphinois. Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Pour remaining cream over top and press down to ensure distribution of cream.

Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese. Place slices in a bowl of cold water as you go to prevent discoloration. You can cook Bleu Cheese Gratin Dauphinois using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bleu Cheese Gratin Dauphinois

1. Prepare 3 lb of Idaho potatoes; peeled and sliced very thin.
2. Prepare 1 of package bleu cheese crumbles.
3. You need 1 of package bacon.
4. Prepare 2 cup of heavy cream.
5. You need 1 cup of grated parmesan cheese.
6. It's 1 of lemon; zested.
7. You need 1 of salt and pepper.

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. Arrange half of potatoes in dish, and drizzle with half of the butter.

Bleu Cheese Gratin Dauphinois instructions

1. Cook bacon on sheet tray in oven at 375° for approximately 25 minutes or until bacon is crispy. Drain fat. Pat bacon dry with paper towels. Chop bacon into small bits and set aside..
2. Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Top with half of bleu cheese crumbles and 1/3 of parmesean and bacon. Squeeze 1/3 of the lemon juice. Repeat two more times. Pour remaining cream over top and press down to ensure distribution of cream. Cover with foil and bake at 350° for approximately 1 hour. Uncover during last 15 minutes. Garnish with lemon zest. Serve with sour cream if desired..
3. Variations; Sour cream, creme fraiche, butter, applewood smoked bacon, cheddar, gruyere, scallions, chives, cayenne, jalapenos, celery root, parsley, rosemary, celery, onion, walnuts, asiago, pancetta,.

Sprinkle with half of salt and half of pepper, and top with half of cheese. Rinse the potato slices in cold water then pat dry. Repeat twice with remaining ingredients (except garnish). Classic Gratin Dauphinoise or Dauphinois(as you wish) is innocent of grated cheese. Point makes no mention of added cheese.