Classic Bistro Style Gratin Dauphinois French Gratin Potatoes Food

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES

Steps:

• Preheat the oven to 300F/150C/gas mark 2.
• Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
• Sprinkle cheese on the top of the last layer.
• Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
• Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
• Serve bubbling hot as a main meal or as an accompaniment.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Gather the ingredients.
• In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
• Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
• Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
• Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
• Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
• Cover with the cream from the pan.
• Sprinkle the Gruyere cheese over the potatoes (if using).
• Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
• Serve with your favorite main dish. Enjoy!

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Steps:

• Pre-heat oven to 150C/300F/Gas mark 3.
• Butter a large shallow ovenproof dish.
• Peel potatoes thinly, do not rinse.
• Peel and slice the onions thinly.
• Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
• Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
• Continue until all the potatoes & onions are used up, ending with a potato layer.
• Pour over the hot stock.
• Brush with the top of the potatoes with the melted butter.
• Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
• Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

GRATIN DAUPHINOIS

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.

GRATIN DAUPHINOIS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
• Let dry, then coat with the softened butter.
• In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
• Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
• Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
• Sprinkle the top with the grated Gruyere cheese.
• Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.