Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, gratin dauphinois. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gratin Dauphinois is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Gratin Dauphinois is something that I have loved my entire life.
This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious. The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess. Place half the potato slices in the dish, neatly arranged, making sure to sprinkle every single layer of.
To begin with this recipe, we have to prepare a few components. You can have gratin dauphinois using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gratin Dauphinois:
- Get 3 lb Idaho potatoes; unpeeled and sliced paper thin
- Take 2 C heavy cream
- Prepare 2 T fresh rosemary; minced
- Get 4 oz sour cream
- Prepare 4 oz grated gruyere cheese
- Get as needed butter
The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a gratin pan and cooked in a slow oven. Gratin Dauphinois is the perfect accompaniment to a roast or roast beef. My favorite part about gratin dauphinois is the crisp layer on top. I get the same sense of thrill that I do when I break my spoon into the burnt sugar topping of crème brûlée.
Instructions to make Gratin Dauphinois:
- Butter a large casserole dish.
- Lay potatoes across the bottom of the casserole dish evenly leaving no holes.
- Stack layers until no potatoes remain.
- Whisk heavy cream and sour cream together.
- Pour cream over potatoes. Press down to even out casserole and distribute cream.
- Sprinkle cheese, rosemary, salt, and black pepper across the top.
- Spray aluminum foil with non-stick cooking spray and cover casserole dish.
- Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown.
- Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress
My favorite part about gratin dauphinois is the crisp layer on top. I get the same sense of thrill that I do when I break my spoon into the burnt sugar topping of crème brûlée. It's the combination of the crispy texture and incredibly cheesy flavor that you get from scooping from that entire layer of gruyere that was placed on top. Gratin dauphinois is the essence of French comfort cooking. It's quick and easy to prepare.
So that is going to wrap it up with this special food gratin dauphinois recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
