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    You are in: Home / Recipes / Gratin Dauphinois Recipe
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    Gratin Dauphinois

    Gratin Dauphinois. Photo by Chef PotPie

    1/1 Photo of Gratin Dauphinois

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    30 mins

    1 hrs 40 mins

    diner524's Note:

    Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily" By Tom Fitzmorris (www.nomenu.com). I adapted it to exclude the original step of boiling the potato slices based on the review. Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees.
    2. 2
      Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
    3. 3
      Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper(to taste) between the layers.
    4. 4
      Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour and 15 minutes.
    5. 5
      Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.).
    6. 6
      Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.

    Ratings & Reviews:

    • on July 22, 2013

      45

      This was sinfully delicious, but I had a problem with the texture. I used russet potatoes, and after boiling the slices for only about 4 minutes, what I had was more like mashed. I baked them uncovered to make up for the wetness of the potatoes, and after an hour the sauce did set up in the dish. I will try this recipe again and use a less starchy potato, maybe red potatoes? With a little more firmness, this dish would easily be 5 stars, and I will make it again! ZWT9

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

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    Nutritional Facts for Gratin Dauphinois

    Serving Size: 1 (204 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 399.9
     
    Calories from Fat 234
    58%
    Total Fat 26.0 g
    40%
    Saturated Fat 15.5 g
    77%
    Cholesterol 115.6 mg
    38%
    Sodium 343.3 mg
    14%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.5 g
    6%
    Protein 15.6 g
    31%

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