Dauphinoise Potatoes by Raymond Blanc (2024)

FAQs

What is the meaning of dauphinoise potatoes? ›

dauphinoise (uncountable) A dish of sliced potatoes baked in milk, cream and cheese. It is also known as gratin dauphinois.

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Don't rinse – the potato starch helps thicken the sauce

Some recipes say to rinse and dry the potatoes before stacking, but we found that by cutting out this step, the starchy potato water helps thicken the cream as it cooks.

Yes, simply cover with foil to stop the top from going too dark and reheat for 20 minutes in a preheated oven at 200°C, or until piping hot.

The great potato dauphinoise truly epitomises comfort food. One of the classic potato dishes, this gratin takes its name from its place of origin, the Dauphiné region of southeastern France. Everyone loves it but many might not cook it at home.

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.

An indulgent gluten free side dish, dauphinoise potatoes can make any meal feel special. We often have them alongside roast meat or steak, accompanied with tenderstem broccoli. What is this? The dish comprises thinly sliced potatoes, baked in a garlic-infused creamy sauce and it is the ultimate comfort food.

They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.

What is a cheap substitute for Gruyere cheese? ›

Technically, a knockoff of Alpine Emmentaler, American Swiss is made with pasteurized cow's milk and has smaller “eyes” and milder flavor. For a low price and convenience, it's a sturdy Gruyere alternative. In a real bind, other mild, semi-firm cheeses like Wensleydale or Edam could stand in for Gruyere.

The French Le Brouère cheese, made in nearby Vosges, is considered a variant of Gruyère.

Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.

My sauce is watery

If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole.

One method to avoid this is to peel the potatoes, place in water covering the potatoes, remove and slice on a cutting board with a knife that is steel (some blades have iron in them and till will turn the potato dark). Then place back in water, drain and dry before cooking on a shallow aluminum tray.

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. The dish will still get a nice, crisp top without soaking the potatoes.

Potato Dauphinoise Reheating Instructions

c – 350. f. Bake for 12-15 minutes or until hot, and the cheese has nicely melted. It can also be reheated in the microwave in bursts.

Specially Selected Potato Dauphinoise 480g/4 Pack | ALDI.

Can you freeze dauphinoise potatoes? Yes, you can cook the dauphinoise until almost fully cooked and then freeze. Defrost and reheat in the oven for 30 minutes at 180ºc. If you're using cheese in your recipe, freeze it without the cheese and then add this afterwards when you're ready to re-heat.

Glazed ham is a delicious and festive side dish that goes beautifully with Dauphinoise potatoes. The sweet, sticky glaze and tender, savory ham offer a delightful contrast to the rich and creamy potatoes. This easy-to-make side dish is perfect for a celebratory meal or a comforting family dinner.

How long do dauphinoise potatoes last in the fridge? ›

To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use). Leftovers will keep for 3 to 4 days in the fridge. 7. Source: Adapted from Julia Child's Dauphinoise Potatoes recipe.

Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.

Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.

Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!

fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.