As an Idaho boy, I like to think I know a thing or two about potatoes. I've got to tip my hat to the French on this one as it is quite possibly the best Au Gratin dish I've ever had. Subtlety is what drives the flavor in this wonderful side dish. Spend the time
to get a good infusion on the milk mixture and play around with the
flavorings. Use the best Gruyere you can afford. I picked up a
French cave-aged on sale at a local purveyor. I did this up in about
a 10-11" gratin dish. Individual serving ramekins would be great too. A dish with a larger surface area is a little easier to get right.
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| Potatoes Dauphinoise |
Ingredients:
2 large russet potatoes (peeled and cut into VERY thin slices, you need enough to make at least two layers)
12 oz milk
4 oz heavy cream
1 pinch nutmeg
~~~Boquet Garni:
2 large russet potatoes (peeled and cut into VERY thin slices, you need enough to make at least two layers)
12 oz milk
4 oz heavy cream
1 pinch nutmeg
~~~Boquet Garni:
1 pc leek green
2-3 sprigs fresh thyme
1 bay leaf
1 clove garlic (smashed)
1 julienne celery stick
3-5 parsley stems
~~~
2-3 sprigs fresh thyme
1 bay leaf
1 clove garlic (smashed)
1 julienne celery stick
3-5 parsley stems
~~~
4 oz. Gruyere cheese shredded
butter (for dish)
salt and white pepper (to taste)
Preheat oven to 350F
Method:
1. Prepare Gratin dish by coating generously with butter. Refrigerate dish until ready.
2. In a small saucepan add milk, cream, nutmeg, and Boquet Garni. Season lightly with salt and white pepper. Bring the liquid to a boil then remove it from heat and let the flavors infuse 5 min.
3. In prepared gratin dish, arrange potato slices overlapping around perimeter and spiral inward. Season this layer with salt and white pepper. Repeat to create another layer of potatoes spiraling the other direction (This help things hold together better when you cut it later). Repeat if needed.
4. strain hot milk mixture over potatoes (remove the aromatics). The amount of liquid given isn't exact and fool proof...you have to take into consideration the dish you are using and they type of potato used. Many recipes I saw for this use waxy potatoes. My russets held up just fine. Fill the dish up about half way. If you overfill it may make for messy clean up and the potatoes may be over done. Top with shredded cheese.
5. Bake: Cover the gratin with a buttered parchment lids cut to cover your dish. It should fit inside and come up the edges slightly. Bake at 350 for about 45 min. and then remove the parchment lid. Depending on the dish and potatoes, it may take another 15-25 min to get a nice browned bubbly top and make sure the potatoes are done. Take it out of the oven and let it rest 5 min. before cutting. Most of the liquid should have migrated into the potatoes.
butter (for dish)
salt and white pepper (to taste)
Preheat oven to 350F
Method:
1. Prepare Gratin dish by coating generously with butter. Refrigerate dish until ready.
2. In a small saucepan add milk, cream, nutmeg, and Boquet Garni. Season lightly with salt and white pepper. Bring the liquid to a boil then remove it from heat and let the flavors infuse 5 min.
3. In prepared gratin dish, arrange potato slices overlapping around perimeter and spiral inward. Season this layer with salt and white pepper. Repeat to create another layer of potatoes spiraling the other direction (This help things hold together better when you cut it later). Repeat if needed.
4. strain hot milk mixture over potatoes (remove the aromatics). The amount of liquid given isn't exact and fool proof...you have to take into consideration the dish you are using and they type of potato used. Many recipes I saw for this use waxy potatoes. My russets held up just fine. Fill the dish up about half way. If you overfill it may make for messy clean up and the potatoes may be over done. Top with shredded cheese.
5. Bake: Cover the gratin with a buttered parchment lids cut to cover your dish. It should fit inside and come up the edges slightly. Bake at 350 for about 45 min. and then remove the parchment lid. Depending on the dish and potatoes, it may take another 15-25 min to get a nice browned bubbly top and make sure the potatoes are done. Take it out of the oven and let it rest 5 min. before cutting. Most of the liquid should have migrated into the potatoes.
Tip:
I strongly suggest baking this on a sheet pan covered in foil. This can easily bubble over and make a mess in your oven - doing it on a sheet pan makes cleanup a snap.
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