Danny’s Wonderful Gratin Dauphinoise Potatoes RecipePosted by Fiona Nevile in Vegetables and Sides | 24 comments
Finally Danny announced that he would make his fabulous Gratin Dauphinoise Potatoes to accompany the roast beef this evening. These are a more traditional recipe than my Cheesy Dauphinoise Potatoes and are delicious.
Gratin dauphinoise reheat well. In fact, when I worked in a restaurant years ago, they were made in advance and reheated and browned under the grill on demand. Robert (pronounced Rob-bear) was French and longing to toss away his hat and paint (pictures) full time.
He smoked cigars in the kitchen and cooked like a dream. His Dauphinoise were nearly as good as Danny’s. They included a layer of gruyere cheese, which was pretty good. Danny’s Dauphinoise have a softer, gentler taste. Robert’s Dauphinoise made their presence felt.
To make good Dauphinoise potatoes you need a large shallow dish (the oval ones are often referred to as a gratin dish). If you want to save time, invest in a mandolin. One Christmas it was Danny’s turn to choose the “useful present” from my mum. She rang us to verify.
“Is this an Elizabethan guitar or a vegetable slicer?”
Danny was very quiet when he opened his present. Weeks later he was pale and totally silent when I drove him to outpatients. Be careful with the super sharp, state of the art Japanese mandolins and always use the protective attachments.
|Danny’s Wonderful Gratin Dauphinoise Potatoes Recipe||
- 1 kilo of potatoes (we use Maris Piper)
- 2 medium cloves of garlic, crushed.
- 800 ml of milk and 200 ml single cream. Stirred together in a jug.
- 35g of butter
- Freshly ground black pepper
- Set the oven for 190c (170c fan).
- Wash and peel the potatoes. Slice the potatoes thinly (2m), ideally using a mandolin.
- Butter a large gratin dish well.
- Divide the potatoes into four. Put a quarter onto the base of the dish and scatter with one third of the crushed garlic and a good few twists of ground black pepper. Repeat for the next two layers. The top level has no garlic or pepper.
- Pour on the milk and cream mixture and add the butter in 25 tiny nuggets (you need to use your fingers for this).
- Bake for an hour. If they are not golden, turn up the heat and bake them for an extra ten minutes at 210c (190c fan).
Danny’s gratin dauphinoise potatoes do not contain cheese. If you prefer a little cheese in the mix I have another recipe here – http://www.cottagesmallholder.com/recipe-cheesy-…ge-smallholder-176/
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