Dauphinoise Cream Potatoes
Cowbridge Kitchen
About This Recipe
Ever since Sir Walter Raleigh introduced the potato into Ireland in 1589 , it has become a staple part of our diet, and can be cooked and used in many different ways.
This dauphinoise potato recipe is basically cream potatoes with onions & garlic. The French invented the method of cooking a dish of sliced potatoes topped with grated cheese and this is called Potato Gratin.
These potatoes are a great way of adding an extra touch of quality to any meal, I serve these with my Homemade Chicken Kiev's as well as Beef en Croute.
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Dauphinoise are named after the Dauphine region in southeastern France. This area, known for its stunning landscapes and vibrant agricultural practices, has given rise to a variety of dishes that reflect its unique heritage.
One of the most celebrated contributions from this region is the iconic gratin dauphinois, a creamy potato dish that showcases the local produce and culinary techniques. Originating in the 18th century, this dish was initially prepared with simple ingredients such as potatoes, cream, and garlic, allowing the natural flavors to shine through.
Over time, it has evolved, with variations incorporating cheese and other elements, yet it remains a staple in French cuisine, symbolizing the rustic yet refined nature of Dauphinoise cooking. The dish not only serves as a testament to the region's agricultural bounty but also highlights the communal aspect of dining in French culture, where food is often a centerpiece for gathering and celebration.
As you explore the history of Dauphinoise, you uncover not just a recipe, but a narrative of tradition, innovation, and the enduring love for good food that transcends generations.
20 mins Prep time
1hr 30 mins to Cook
Time
This is for 116g serving
Calories: 233
Protein: 4.1g
Fat: 17g
Carbohydrates: 14g
Fiber: 3.6g
Sugar: 1.8g
Nutrition
Servings
Some experience is needed to make these
This recipe is not for the novice
Difficulty
Although these are called Dauphinoise they are more like a cream cheese potato bake.
Cost to make:
£4.53 / $5.73(Est.)
What are Dauphinoise
Dauphinoise, often referred to as gratin dauphinois, is a classic French dish renowned for its rich and creamy texture, making it a beloved staple in French cuisine.
This dish is primarily composed of thinly sliced potatoes, which are layered in a baking dish and enveloped in a luxurious mixture of cream and milk, often enhanced with garlic and nutmeg for added depth of flavor. Traditionally, the potatoes are not pre-cooked, allowing them to absorb the creamy mixture as they bake, resulting in a tender yet slightly firm texture.
The top is typically finished with a golden crust, achieved by baking until the surface is bubbling and lightly browned, creating a delightful contrast to the soft layers beneath.
Dauphinoise is often served as a side dish, complementing a variety of main courses, particularly roasted meats, and is celebrated for its ability to elevate any meal with its indulgent flavors and comforting qualities.
Cuisine:French
ingredients
1 Brown Onion
1 teaspoon of lazy garlic
splash of olive oil
100 g butter
400 ml Full Fat Milk
100 ml Dry White Wine
40 g Plain Flour
50 g Grated Cheese
Cooking Instructions
- Dice the onion and mix together with the garlic and oil.
- Thinly slice the potatoes, no need to peel them .
- Melt the butter in a saucepan , then fry off the onions and garlic until soft.
- Put the milk into a microwave and heat up , do not boil.
- Add the flour to the onions and butter, mix to form a paste.
- Combine the white wine into the paste.
- Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
- Coat the bottom of an ovenproof dish with a ladle full of the sauce , then continue to add the sliced potatoes in layers to the ovenproof dish.
- Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
- Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
- Remove the tin foil , and cover the sauce with cheese. Continue cooking for another 20 minutes so that the cheese is brown.
Try different types of cheese in this recipe if you want to change the flavour.
Although I have peeled the potatoes in this recipe, you can leave the skins on if you like, just wash them first.
