Gratin Dauphinois

[annettecinca]

These potatoes are wonderful (but how can potatoes not be wonderful?!)

Gratin Dauphinois (recipe from France Today magazine)

2 lbs. potatoes
1 or 2 cloves garlic, mashed
2 oz. butter
2 c. milk
2/3 c. Swiss cheese
1 pint heavy cream
salt and pepper

Preheat oven to 375º F. Slice potatoes into 1/8-inch-thick slices. Rinse in cold water. Drain and dry in a towel. Put potatoes in a pan and cover with milk. Add salt. Bring to a boil starting at moderate heat for 5 minutes, then low heat for 10 minutes. Stir from time to time.

Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes to the gratin dish. Layer on half the cheese, cream and pepper. Place the second half of the potatoes on top and cover with the remaining cheese and cream.

Bake for 45 minutes to 1 hour at 375º F, or until golden brown.

Serves 6–8.

[Happygoin]

Annette, whenever I make dinner for a certain couple of friends of mine, the husband invariably asks me to make Gratin Dauphinois. It is the epitome of a heart attack in a dish.

But it's oh-so-wonderful!! Thanks for posting it.

[Truffaut]

Have you tried the variation called "Pommes Bonne Femme"--good housewives' potatoes? They're made with chicken stock. Fabulous!

[Jody]

Annette , you sound like me . I'd take a potato over a macaron any day...maybe you wouldn't go that far though!

Lately though I've been using chicken stock though, as Truffaut suggested. I've even used beef stock. But for pure sinful pleasure, cream is the answer

[Happygoin]

Yes, Truffaut. When those same friends aren't having dinner with me, the everyday gratin is made with homemade chicken stock. And like the others, I'll take a potato over a macaron any day...must be the Irish in me .

[Jody]

must be the Irish in me


That's what my DH always tells me, too

[sistereurope]

We use chicken stock in our version too...and I think parmesan cheese. Thanks Annette, this version sounds really creamy and delicous.
I think I'd better wait until I work off all those fois gras creme brulee/creme catalans/croissants I ate on my trip before I make it though...

[annettecinca]

Yeah, because of all the fat it's not a regular dish on our table, but the chicken stock version could remedy that! Thanks for the idea.

[muffya]

I make this, but have never boiled the potatoes in milk. The recipe, Patricia Wells I think, just slices them and layers them. I also use creme fraiche instead of the cream. My kids love when I make it! I make this when we travel and are staying in a house or apt as its easy and requires just a few ingredients. Also the guilt of the fat is out the window when we are on vacation. Yum!

[Becky (Berkeleytravelers)]

I often use chicken stock when cooking potatoes like this (or with garlic mashed potatoes). It does add a richness, but without using cream (or even butter - sometimes a little olive oil, which adds its own flavoring).

[geordy]

"everyday gratin" ! Happy, I'm coming to dinner at your house!

I made mashed last night with half and half and butter! The chicken dish I was making called for it to be served over polenta..the store did not have any! So I made do! I'll get some polenta today.

[Becky (Berkeleytravelers)]

Geordy, just as an experiment try making with chicken broth instead of half-and-half or cream (or scoop out a small amount and try it on that before deciding about a larger batch). I think you will be pleasantly surprised by the taste.

I also sometimes add some grated or shaved Regiano Parmesan, which also doesn't come across specifically as "cheese" but still it adds something to the total.

[geordy]

I have made them with broth Becky but it had been a tough week and I am still dealing with a cold so when I couldn't get the polenta(not feeling so hot was why I didn't go to another store!) I wanted full throttle comfort food!! The broth may have been better for me all around.....but the taste buds wanted what they wanted!

[Becky (Berkeleytravelers)]

Geordy - I understand that feeling! I guess it's all in what one gets used to but I've gotten to where I prefer the flavor with broth (but that may be because I really like garlic mashed potatoes, and the cream is overwhelmed by the garlic flavor anyway).

[gertie]

I make potatoes like that only with roasted garlic mixed in. Yum! If I want an easy meal, I add some really good chopped ham, maybe poach an egg or two in there.