JULIA CHILD'S GRATIN DAUPHINOIS (AU GRATIN POTATOES)
Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate!
Provided by Author: Bobbi Hass-Burleson
Time 1h
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain well and pat dry when ready to use.
- Rub a 2-quart baking dish with cut garlic, then grease the dish with 1 tablespoon of the butter.
- Spread 1/3 of the potatoes in the bottom of the dish. Top with 1/3 each of the cream, cheese, salt, pepper, butter, and thyme. Repeat with the next 2 layers, finishing with the last 1/3 of the cheese. Bake for 45 to 55 minutes, or until the potatoes are tender, the cream is absorbed, and the top is a golden brown.
- If the top is not golden brown enough, you can place the potatoes under the broiler for a couple of minutes. DO NOT walk away, it will happen quickly.
- Allow the potatoes to rest for 10 minutes before serving them.
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
GRATIN DAUPHINOIS
Julia Child's Potatoes au Gratin "Dauphinois"
Provided by Julia Child
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Peel the potatoes and slice them 1/8 inch thick. Place in a basin of cold water. Drain when ready to use.
- Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of the butter.
- Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter. Arrange the remaining potatoes over the first layer, and season them. Spread on the rest of the cheese and divide the butter over it.
- Pour on the boiling milk. Set baking dish over heat and when simmering, set in upper third of preheated oven.
- Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed and the top is nicely browned.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
30 CLASSIC FRENCH RECIPE COLLECTION
These classic French recipes are indulgent, rich, and irresistible! From coq au vin to cheese souffle, bring a taste of France to your kitchen with these easy dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a French dish in 30 minutes or less!
Nutrition Facts :
FRENCH POTATO GRATIN
Make and share this French Potato Gratin recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice potatoes thinly.
- Use a food processor if available.
- Lightly grease an ovenproof casserole.
- Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
- Press garlic over mixture.
- Add cream and milk.
- You may prepare ahead of time up to this step.
- Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.
ULTIMATE GRATIN DAUPHINOIS
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois
Provided by Angela Nilsen
Categories Buffet, Dinner, Side dish, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
- Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
- Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
AU GRATIN POTATOES RECIPE
Au Gratin Potatoes Are Thinly Sliced Potatoes, Covered In A Creamy Cheese Sauce And Then Topped With More Cheese And Baked In The Oven Until They Are Soft With A Crispy, Cheesy Crust! It's The Perfect Side Dish For A Holiday Meal Or Really Any Meal For That Matter!
Provided by LifeMadeSimpleTeam
Categories Side Dish
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lighty spray or butter a 9x13-inch baking dish. Arrange potatoes by fanning them in three lines across the pan. Set aside.
- In a medium saucepan set over medium heat, add the butter. Once melted add the onion and saute for 3-5 minutes or until tender. Add the garlic and continue cooking for 1 additional minute.
- Whisk in the flour, cook until lightly golden in color, then slowly pour in the half & half, whisking until all of the liquid has been incorporated. Whisk in salt and pepper. Add in 3/4 cups of the cheese mixture and whisk until the cheese is melted into the sauce.
- Pour mixture over the potatoes. Top with the remaining 3/4 cup of the cheese mixture.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 15-30 minutes or until golden brown and potatoes are fork-tender.
- Let cool for 15 minutes before serving. Top with fresh chives, if desired.
Nutrition Facts : Calories 430 kcal, Carbohydrate 37 g, Protein 17 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 76 mg, Sodium 667 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY AU GRATIN POTATOES RECIPE
Layers of thinly-sliced potatoes, a creamy sauce and two different types of cheese make this the best Easy Au Gratin Potatoes recipe you'll ever taste!
Provided by Blair Lonergan
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Grease a 2-quart baking dish; set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so. Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary.
- Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese. Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let cool slightly, then serve.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 344 kcal, Carbohydrate 30 g, Protein 9 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 141 mg, Fiber 2 g, Sugar 3 g
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!
Nutrition Facts : Calories 593 kcal, Carbohydrate 34 g, Cholesterol 139 mg, Fiber 3 g, Protein 13 g, SaturatedFat 29 g, Sodium 495 mg, Sugar 11 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CLASSIC FRENCH GRATIN DAUPHINOIS
Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn't have to be complicated and often relies on simple ingredients to create a decadent dish. In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling...
Provided by Audrey
Categories Winter Comfort
Time 1h
Yield 6-8 people
Number Of Ingredients 1
Steps:
- Preheat your oven to 350F (180C), with a rack in the middle.
- Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
- Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
- Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
- Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.
Nutrition Facts : Calories 200, Fat 20 grams
FRENCH ONION POTATO GRATIN
This gratin takes the best flavors of French onion soup-melty cheese and caramelized onions-and pairs them with potatoes, mushrooms, garlic, and thyme for one helluva great side dish that will have you licking the spoon--even when guests are looking. It's that good!
Provided by David Leite
Categories Sides
Time 2h
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven and crank the heat to 375°F (190°C). Generously butter a 2-quart (1.9 L) casserole dish.
- In a large skillet over medium-high heat, melt the butter.
- Scoop in the mushroom and onion slices and stir to coat. Season with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms and onions are softened and browned, 13 to 15 minutes.
- Toss in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the nutmeg. Remove the skillet from the heat.
- Using a mandoline or sharp knife, carefully cut the potatoes into 1/8-inch (3 mm) thick slices.
- Line the bottom of the prepared casserole dish with a double layer of potato slices, overlapping slightly-kind of like playing cards. Sprinkle lightly with salt and pepper.
- Scoop about 1/3 of the mushroom-onion mixture into the dish and spread over the potatoes. It won't cover it fully, but that's okay.
- Sprinkle 1/3 of the cheese over the top.
- Repeat layering the potatoes, salt and pepper, mushroom-onion mixture, and cheese, two more times.
- Slowly pour the cream into a crevice along the side, being mindful not to wash away the cheese on top.
- Slide the casserole into the oven and bake until the potatoes are fork-tender and the top is golden brown, 50 to 60 minutes. If the top browns too quickly, cover it with foil halfway through baking.
- Remove the casserole from the oven and let sit for 20 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 530 kcal, Carbohydrate 27 g, Protein 17 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 139 mg, Sodium 161 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 14 g
CHEESY AU GRATIN POTATOES RECIPE
Cheesy, rich and decadent, these Classic Au Gratin Potatoes make the perfect side dish for any meal! Simple ingredients and EASY to make!
Provided by Jessica Formicola
Categories Side Dish
Time 2h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
- In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
- Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
- Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
- Remove the bay leaf from cheese sauce.
- Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
- Bake covered for 60 minutes.
- Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
- Remove and allow to sit for 15 minutes before slicing and serving.
- Optionally, top with additional salt and pepper, bacon, scallions or chives.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 264 kcal, Carbohydrate 21 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- Place ½ the sliced potatoes in the prepared baking dish. Sprinkle with ½ of the garlic powder, salt, and pepper. Sprinkle with ½ of the shredded cheddar. Place the slices of provolone on top of the cheddar and sprinkle with ½ of the shredded Parmesan.
- Top with remaining sliced potatoes. Sprinkle potatoes with remaining garlic, salt, and pepper. Sprinkle with remaining cheeses. Pour cream all over the potatoes. Cover with foil and bake for 50 minutes. Remove foil and bake for 10 minutes or utnil cheese is lightly browned on top. Remove from oven and let stand for 10 minutes before serving.
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4.8/5 (15)Total Time 1 hr 30 minsCategory SidesPublished 2019-11-01
- Preheat to 350°. Generously butter 2 quart baking dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
- Arrange ⅓ of potato rounds, slightly overlapping, in the prepared baking dish; sprinkle with ½ teaspoon thyme and season lightly with salt and pepper. Pour ½ cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then ¼ cup milk. Sprinkle cheese over the surface.
- Bake gratin until golden on top and potatoes are very tender when a sharp knife is inserted, 1 hour to 1 hour 10 minutes (cover with foil if the top starts browning too quickly). Let the potatoes rest 10 minutes before serving.
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- Peel the potatoes and slice them 1/8" x 3 mm thick or as thin as you can possibly go. Or use a slicer for convenience!
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- Take a large, heavy-bottomed dish or an ovenproof gratin dish, and grease it well with the butter, then rub the ½ sliced garlic on the bottom and sides. Discard the garlic.
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- Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
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- Peel the potatoes, wash them, and dry them. Use a mandolin to cut perfect little discs of potatoes (3mm thickness). Peel and chop the garlic clove. Place the sliced potatoes in a saucepan. Pour in the cold milk over the potatoes, and bring to a simmer. Add the thyme, bay leaf, and chopped garlic. Season with the fleur de sel, the pepper, and add the nutmeg. Mix gently. Cook the potatoes gently for 40 minutes. Then cover the saucepan and let it infuse for 10 minutes.
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