By Elmotoo on February 23, 2008
Photo by AZPARZYCH
Photo by AZPARZYCH
"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."
Serving Size: 1 (263 g)
Servings Per Recipe: 8
"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."
"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."
"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."
"Delicious! Smoothe, creamy and garlicky. I mananged to over-brown the cheese and nutmeg on top.........but still it tasted perfect."
"We loved these potatoes! I serve them with recipe #318922 and they were perfect with the spicy steaks! I added a half cup of grated romano cheese and then 2 tbsp of butter and a sprinkling of paprika on top. Thanks Elmotoo! Made for ZWT5 for the Kitchen Witches."
"This recipe was recommended by Chef #394085. We love Gratin Potatoes and we felt it was unique to boil the potatoes in the half & half, so we tried this. We made it exactly as directed all the way through the recipe. Tasting it, we felt it was quite bland, and could perhaps use some onions and butter. Sorry elmotoo, but this one just didn't work out for us. :("
"Oh yes. This version of gratin dauphinois is outstanding. Savory, tender, delicious! I definitely will be making this again."
"I love the potatoes done this way. I think the boiling makes all the difference. I followed the recipe exactly and it was wonderful. So lovely and creamy. This is the only way I will make a gratin now and it would compliment any meal. I will be making these quite often now I have found this recipe. Thanks Elmotoo."
"I love Dauphinois & this is no exception! We ate this with garlic chicken & a salad - delicious! This was reviewed for Au/Nz's Recipe Swap #14. Thanks Bethie for a super recipe :)"