← Back to Search Results
baking French, Rhone, mediterranean
Potato Gratin Dauphinois

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Just as every Provençal cook has his or her own way of preparing bouillabaisse, so will every Dauphine home cook have his or her version of this most famous of all French potato gratins. On the website www.gratindauphinois.com, there are more than two hundred recipes deemed acceptable to the residents of the Rhone-Alpes region of France where Dauphine is located.

In my version, thinly sliced potatoes are bathed in an egg-enriched cream and then piled into a gratin dish. A tip I learned from the website: Bake the gratin, let it stand for at least fifteen minutes, and then reheat it before serving. The second heating makes the gratin taste even better.

Yield: Serves 6 to 8

Ingredients

  • 1 garlic clove, halved
  • 2 tablespoons butter
  • 1½ cups whole milk or half and half
  • 1½ cups heavy cream
  • 1 egg
  • 1 cup shredded Emmenthaler, Gruyere, or Comte cheese (about 3½ ounces)
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon grated nutmeg
  • 2½ pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry

Preferred clay pot:

  • A 9-12 inch gratin or shallow baking dish (10- to 12-cup capacity)

Suggested clay environment:

  • Double slabs of pizza stones or food-safe quarry tiles set on the upper and lower oven racks

Directions

1. Preheat the oven to 350°F. Rub the inside of the gratin with the garlic clove. Use 1 tablespoon of the butter to grease the dish.

2. Heat the milk and ¾ of the cream in a large conventional saucepan until bubbles just begin to appear around the edge of the pan.

3. In a medium bowl, beat the egg lightly. Gradually whisk in the hot creamy milk in a thin stream to temper the egg. Add ¾ cup of the cheese, return to the saucepan, and cook over medium heat, stirring, for 3 to 4 minutes to melt the cheese. Season with salt, pepper, and nutmeg.

4. Add the potato slices to the sauce and stir to coat. Transfer to the buttered gratin and spread out in an even layer. Sprinkle the remaining ¼ cup cheese on top and dot with the remaining 1 tablespoon butter. Set in the oven. Raise the heat to 400°F and bake for 1 hour.

5. Transfer the gratin to a wooden surface or folded towel to prevent cracking; let cool for 15 minutes. Loosen the sides of the gratin with a flat knife and, brush the top of the gratin with the remaining ¼ cup heavy cream. Return the baking dish to the oven to bake for 15 minutes. Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.

Gratin Dauphinais in the Style of the French Alps:

Some cooks, particularly in the Vercors near the Drôme in eastern France, make this dish differently. There the potatoes are simmered in milk--with no cream--until they are just tender but still quite firm a day in advance.

They are then left to soak in the hot milk overnight. The next day the milk is drained off and the potatoes are arranged in a gratin dish, covered with cheese and butter, and baked quickly in a hot oven until golden brown.


© 2009 Paula Wolfert
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

384kcal (19%)
241mg (24%)
8mg (14%)
274mcg RAE (9%)
701mg
46mg
10g
3g
2g
29g
115mg (38%)
534mg (22%)
16g (79%)
26g (40%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cook-with-jamie Cook with Jamie
by Jamie Oliver
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lidias-italy Lidia's Italy
by Lidia Bastianich
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
amor-y-tacos Amor Y Tacos
by Deborah Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?