By French Tart on August 23, 2007
Photo by French Tart
Photo by French Tart
"This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry."
Serving Size: 1 (321 g)
Servings Per Recipe: 4
"It's not often that I'd risk serving an untried dish for Christmas dinner, but as it was French Tart's recipe, no worries. :) It was a superb accompaniment to beef tenderloin! Since we especially love a slightly crispy top on gratins, I used Yukon Gold potatoes that had been left unpeeled. The tender skins browned beautifully. I was a little timid about adding seasonings to each layer for fear it might be too salty. Next time, I'll use a slightly more generous hand. And since the little bit that was left over tasted even better, I'm going to follow KissKiss's lead in future, cooking earlier in the day and then reheating. From everyone's reaction, though, I think we have a new Christmas 'tradition' at our house!"
"These we SO good. I ran out of gruyere for the top layer so I sprinkled with grated parm and it turned out very nice. Thanks so much FT, my wife and I have loved every single recipe of yours we have prepared!"
"I followed the recipe, but needed more cheese, so I added some white vermont cheddar to the gruyere. The results were amazing! Needed a little more than 1-1/2 hours in the oven for some reason (about 1-3/4 hours to make sure the potatoes were tender). You will not be disappointed with this dish."
"This dish was fabulous! I made this for Christmas dinner and I peeled the potatoes and my 12 yr. old son assembled the dish. I made a double recipe and ran out of gruyere and so I subbed in mozarella to top the second batch and it was delicious!"
"This is honestly the best potato dish i have ever eaten. The look, the smell and the taste is amazing, and always produces "oohs" and "ahhs" when served to our guests."
"So decadent, so good... These were a huge hit at Easter dinner along with Recipe #281177. We substituted creme fraiche for the double cream, and it worked perfect."
"The gruyere cheese makes these potatoes -- they're absolutely fabulous (and very easy to make). I made this as a side to coq au vin and everyone loved it! Gruyere can be a bit pricey, but it's worth every penny."
"This is the first potato gratin that I have ever enjoyed eating. I followed the recipe exactly as written and used Golden Wonder tubers. Lovely flavor and so simple to prepare. Thank you for posting."
"This is probably the most elegant and tasty potato recipe I've ever made. I doubled the recipe and cooked at 300 for the 1 1/2 hours, then turned it down to 250 - 275 for an extra 40 minutes to make sure all the cream got absorbed. Having prepared it earlier in the day, I let it cool down; then we popped it back into a low (275) oven until heated through. Everyone at our Christmas table commented on how wonderful it was. As I was totally sick with a cold, I was too lazy to peel the potatoes. I used golden potatoes, which have a thin delicate skin; so it was nearly unnoticeable and still excellent. I have some leftover gruyere and potatoes from my purchase, so I'm thrilled to be able to make this again just for us. Thank you, Tarty, for bringing a new recipe to our holiday table that will definitely be made again and again. :-)"
"WOW....these are absolute perfection. I followed the recipe exactly (though I'll only put the salt on the top layer from now on) and I could not make myself stop eating them. Absolutely worth the effort!!!!!!!!!"
"This had a delicious taste! I didn't have any Gruyere cheese, fresh garlic or fresh thyme, so I used dried minced garlic and thyme and a Mexican blend of cheeses (white and yellow). I also didn't have any cream, so I used half & half. It takes a long time to cook, but well worth the wait. Delicious!"
"I have never made Dauphinoise potatoes before and this was a great recipe to follow and everyone at my dinner party loved it! So tasty. Will definitely make it again."
"Good base recipe; I've kept the rosemary in the baking dish (stems removed) with chives or with shallots; also used ground mustard 2 teaspoons. Both were very good variations. Nutmeg could enhance the flavor too--fresh only and maybe 1 tsp.--next to try."
"Made half a recipe to serve with the Normandy pork, turned out very good. Easy to do. Used 1/3 c. cream and rest 2 %. turned out great. Will try again when I have more cream."
"Phenomenal recipe! The potatoes were perfectly tender, garlicky, cheesy and even a touch sweet from soaking up all that glorious cream. Perfect accompaniment to 40 clove chicken for a beautiful French comfort food feast."
"I modified to use Smoked Gouda cheese, as I've had a version at a restaurant with that cheese and also improvised w/ some parmesan and a bit of sharp cheddar mixed in - RAVE REVIEWS!"
"Delicious in every way. I halved the recipe and used yukon gold potatoes (it fed the greedy two of us). I also chopped the garlic and left in the thyme as well -just took the leaves off the stem. We really enjoyed it. Only took about 45 minutes in the oven since I halved the amount and used a smaller glass casserole dish. Also, we only had emmantaler swiss- it was a great sub for gruyere. I highly recommend this recipe as I will be making it forever. Served with a simple green salad and rib eyes with balsamic glaze. Thank you so much french tart!"