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POTATOES DAUPHINOISE -- RICH CREAMY POTATO GRATIN

 

HOW TO MAKE SUPER RICH DAUPHINOISE POTATOES

Dauphinoise Potatoes are considered the riches and most decadent of potato dishes. They are one of the best potato dishes to accompany an old bordeaux red wine. There are many variations but all require the signature 1:1 ratio of milk to cream although the original recipe and many still use creme fraiche instead of cream. While the original recipe also did not use cream most recipes now will use Gruyere in the dish although we prefer a variation that uses Manchego or a sprinkling of Parmesan and bread crumbs.

Ingredients for 4

4 medium Yukon gold potatoes
100 ml milk
100 ml heavy cream
1/4 tsp freshly powdered nutmeg
1 garlic clove thinly sliced
1 tsp butter
30 grams sliced Gruyere or manchego cheese
salt and pepper to taste.


Method

Heat oven to 350 degrees F.

Add milk, cream nutmeg and garlic to pan and bring to simmer. Peel the potatoes then slice thinly using a mandolin. Each potato was peeled and then sent through the Japanese turing slicer. We find this produces a much better final dish than slicing each potato with a classical mandolin.

vegetable turning slicer

japanese turning slicer

image of ramekin lowering the potato

Butter 4 individual ramkins, divide the milk/cream mixture among the four, then lower in the sliced potato into each ramekin, adding some of the sliced cheese between potato layers.

baking ramekins

Shape the potatoes so they will have a nice presentation then..

Bake the potatoes for 30 minutes or till done at 350F

then optionally sprinkle the top with Parmesan and/or bread crumbs.

Raise heat to 450F and cook for a few minutes till top becomes golden.

Let potatoes rest till service. They can be reheated when needed.



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