Dauphinoise Potatoes

Dauphinoise Potatoes
Potatoes Dauphinoise believed to come from the Dauphiné region of France.
A rich, classic and delightful example of French Cuisine to turn a simple potato dish into something more exciting and luxurious for extra festive banquets. This classic potato dish with the grained surface with a rich, creamy interior is always one of our favorite dishes, which accompanies our Christmas Dinner and is ideally matched with red meat and poultry.

Happy Holidays,
Merry Christmas!

work: 30′ time: 1h:45′ easy:

Potatoes Dauphinoise Dauphinoise Potatoes

Ingredients (8 servings)

  • 1kg potatoes net weight, cut in very thin round slices
  • 150g (5.3oz) fresh milk
  • 150g (5.3oz) sour cream
  • 100g (3.5oz) homemade chicken broth
  • 1 onion, dry, small
  • 4-5 thyme sprouts
  • 1 garlic clove
  • 1 bay leaf
  • 1 tbsp olive oil
  • salt & pepper & ½ tsp nutmeg
  • 50g (1.8oz) grated gruyère cheese
In a small utensil and on medium heat, pour the milk into the thyme, the garlic cut into two, the laurel and the onion cut into thin washers. Boil for 2'-3' to flavor the milk from the fragrances of the ingredients.
Remove from the fire, remove & dispose of all ingredients, leaving only milk. Inside the utensil add the cream, broth, salt, pepper and a couple of nutmeg chips. Mix very well to make a single blend.
Lubricate very well the base and the sides of a refractory wide oven pan. Spread the ⅓ from the potato washers. Pour the ⅓ from the milk mixture, salt and pepper with a couple of nutmeg.
We repeat once again exactly the same for the second layer.
In the third layer, put the potatoes in order, to lightly cover one potato with the other so that we have a beautiful visual result. Pour the last ⅓ of the liquid mixture sprinkle with salt & pepper, nutmeg and small thyme sprouts.
Finish by sprinkling the surface with grated cheese. Cover the pot lightly with an aluminum foil, which we remove to the end.
Bake in a preheated oven, with the air, at 190℃ (374℉, Gas Mark:5) for 1h:15' until the potatoes are gratinated. We try with a knife blade to soften and cook. Remove them from the oven and let them stand for 10'. We serve.
Potatoes Dauphinoise Dauphinoise Potatoes Potatoes Dauphinoise Dauphinoise Potatoes Potatoes Dauphinoise
We take care of salting the potatoes very well so that the potato layers can be salted in depth and garnish.

Author Zambia G. Sifaki