french potato bake

by Sharon Santoni

gratin dauphinois in a baking dish

 

There is some sort of magic that happens when a gratin dauphinois is brought to the dining table  An audible sigh of expectant pleasure, as everyone recognizes this oh so traditional french potato bake  Served in restaurants, but also a traditional dish for the family table, the gratin accompanies  meat, game and stews

Gratin dauphinois can either be served from one large dish, or in individual ramekins  When it is perfectly cooked the knife will cut through the potatoes as if they were butter,  and the crusty gratin top layer will break open to reveal a creamy fondant centre of fondant potatoes and cream

Need I say more?

If you would like to make your family excessively happy , then serve them this for Sunday lunch or for an evening meal ….

they.will.love.you….

To make a gratin large enough to serve six people you will need:

1.5kg or nearly 3 pounds of a good potato that will not dissolve or become too soft during cooking.

50cl or over two cups of thick fresh cream

50cl or over two cups of milk

2 cloves of garlic

salt and pepper, grated nutmeg

ooo

Preheat your oven to 150°C or 300°F

Butter a deep baking dish, preferable ceramic.  Cut a clove of garlic in half and rub it around the inside of the pan.

Peel and slice the potatoes.  I prefer to do this on a mandoline, or in a food processor, to be sure of very thin slices.

Cover the base of  the baking dish with a layer of sliced potatoes, sprinkle with salt and pepper and a little grated nutmeg,  some crushed garlic.  Spoon in  some cream, then repeat the layers until all the  cream and potatoes are used.

Pour the milk into the dish, add a couple of cubes of butter to the top and pop into the hot oven for 90 minutes.

The gratin is cooked when a knife slides through quite easily and the top of the dish is golden brown.

If you are making individual dishes keep an eye on the cooking time.  If they cook for two long there is a danger of drying out.

gratin dauphinois in a baking dish

Bon appetit mes amis!

pictures thanks to google images

21 comments

Marika Ujvari November 22, 2014 - 9:26 pm

This looks and sounds amazing!

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Lana Manis November 22, 2014 - 9:34 pm

This looks delicious! Thank you for sharing your recipe… it’s certainly one for me to try soon!

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Colleen Taylor November 22, 2014 - 9:39 pm

Ohhh this looks so very good Sharon! All your recipes are keepers & this one shall be made shortly by me! Thank you for sharing this! X

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Roxane Lacroix November 22, 2014 - 9:47 pm

Yum, brings back childhood memories of what we called Scalloped Potatoes. It’s been years since I’ve had this dish. Perfect food for a cold winter night.

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Agnès Baboo November 22, 2014 - 9:58 pm

Hello,

According to me “Charlotte” ; “Monalisa” ; “Belle de Fontenay” ; “Samba” ; “Oceania” are the best potatoes to cook a Gratin Dauphinois.
You can also use only thick fresh cream.
If you add some cheese (Émmental, Gruyère or Comté), the Gratin Dauphinois turns into Gratin Savoyard.
A crispy lettuce (Sucrine for example) will go well with Gratin.
ENJOY !

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Lorraine Wafer November 22, 2014 - 10:05 pm

This has long been a favourite in our family, topped with some Gruyere cheese grated. A french class that is much loved in Australia, easy and delicious. Also great next day with left overs. Cheers Lorraine from Australia

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Rié|Portobello Design blog November 22, 2014 - 11:11 pm

ooh add Gruyere, love Gruyere! Great idea!

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Lorraine Wafer November 22, 2014 - 10:09 pm

Also meant to say sometimes I precook the potato slices for a little while in milk, which I think is also a french method. This is before layering. The potatoes then are really delicious. Yum yum

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Madonna/aka/Ms. Lemon November 22, 2014 - 10:53 pm

I love potatoes any way.

M.

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Rié|Portobello Design blog November 22, 2014 - 11:10 pm

Oh my Sharon! This looks amazing! I am making it for Thanksgiving! All the best to you and your family! xxRié

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Betsy November 22, 2014 - 11:31 pm

One of our favorites! I make it often….comfort food at it’s best!

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Sherry November 23, 2014 - 5:37 am

I am a huge fan of Au gratin potatoes from way back in childhood and it is still a traditional dish at Easter time ! I can’t wait to try this potato recipe for a Christmas brunch I will be attending.Thank you Sharon for the idea! Please keep them coming. Cheers, Sherry

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Lynne November 23, 2014 - 3:07 pm

Ooooh…
A cooler oven…a longer baking time.
Potatoes that cut like butter…
I’m in!
Thank you for sharing this, Sharon. I am going to make it tonight!
~Lynne
w/L.

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Karena November 23, 2014 - 4:00 pm

Dear Sharon a favorite in our family, I am excited to try out your recipe though, looks so delicious!

xoxo
Karena
The Arts by Karena

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Emm November 23, 2014 - 4:52 pm

Mmmm, so good. Brings back memories, and a perfect dish to make in these dark and chilling days. A new stove going in this week, and now I have the perfect opening recipe for it.

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Vicky from Athens November 23, 2014 - 7:14 pm

Mmmmm good! Can’t wait to try this recipe. Thanks for sharing another delicious dish!

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Karen (Back Road Journal) November 23, 2014 - 11:47 pm

Oh yes, your beautiful potato dish would make everyone at my table very happy. So French and so delicious.

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Darlene Anderson November 24, 2014 - 2:26 am

Memories of dining in tiny French cafes on this delicious dish are landmark. Do I understand correctly when you say 2 cubes of butter, this recipe calls for a cup of butter? In the US a cube of butter is 1/2 cup….just wondering if this dish added to the bit of weight I gained while visiting Paris.

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Mumbai November 24, 2014 - 3:02 pm

Your pics are so tempting.I like it toooooo much to blame you for some more kgs/lbs .

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stacey snacks November 25, 2014 - 10:59 pm

I made these last year in individual gratin dishes and you’d think people won the lottery! Everyone loves potatoes….and with cream, yes!

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ck November 21, 2016 - 6:34 pm

can this be made before hand? it looks delicious, but I’ve only got one oven

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