Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gratin Dauphinois Recipe
    Lost? Site Map

    Gratin Dauphinois

    Gratin Dauphinois. Photo by AZPARZYCH

    1/7 Photos of Gratin Dauphinois

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Elmotoo's Note:

    From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put a rack in middle of oven and preheat oven to 400°F Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
    2. 2
      Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
    3. 3
      Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.

    Browse Our Top 3 Steps Or Less Recipes

    Ratings & Reviews:

    • on February 12, 2013

      55

      These were very good! I used heavy cream since I had some that needed to be used and it made these potatoes so rich and creamy! the gruyere cheese was a nice change from cheddar or parmesan and gave it the right amount of saltiness. Made for AUS/NZ Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2011

      45

      I too used half milk and half cream and it worked fine. I also used a grated four cheese mix for the topping. This all was well received by the family and I would make again but maybe add in some garlic as well. A lovely dish for a cold night :) Made for Aus/NZ swap June 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2011

      45

      We don't get half and half her in Australia but in the past I have had success using half milk and a mixing with thickened cream but in this recipe though the dish looked good and I must admitted tasted really good but when plating up it was watery, not that thickcreamy sauce I thought I would get. The only change I made was that I used paprika instead if nutmeg otherwise cooked to recipe.. Made for Aussie/Kiwi Swap #52 May 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Gratin Dauphinois

    Serving Size: 1 (263 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 318.5
     
    Calories from Fat 150
    47%
    Total Fat 16.7 g
    25%
    Saturated Fat 10.1 g
    50%
    Cholesterol 54.0 mg
    18%
    Sodium 385.3 mg
    16%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.4 g
    5%
    Protein 9.8 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites