Creamy Dauphinoise Potatoes
Winters make me want to be in Europe. Atleast I do everything in winter that I’d do back when I lived in London. Living in England changed winters for me. Now, with the first time I feel a nip in the air, I get my cocoa out, look for places that sell mulled wine and get my heaters serviced so I can sit by them with my cup of hot chocolate. The oven runs almost everyday because I cannot stop with the casseroles and pasta bakes and every night. We barbecue on our terrace. Winter is just such special time and I cannot get enough of it.
I have so many stories and anecdotes about England that I’m sure my husband will tell them better than I can. But to be honest, memories are something I thrive on and sensory pleasure of food, aromas and sounds just take me back to my favourite city in the world – London.
Although Gratin Dauphinois or Dauphinoise Potatoes is a dish that originated in France, I made this a lot in winters back in college, as a side with chicken or white fish or just by itself. Gratin Dauphinois is a French dish of sliced potatoes baked in milk or cream. This dish is from the French region of Dauphiné, situated between the Alps and the Rhone Valley in southeastern France.
Since it’s very much still winter, there is nothing more satisfying and soulful than tucking into a gratin dauphinois with candles all around, jazz and someone to cuddle with.
Creamy Dauphinoise Potatoes
Serves 2 | Prep time : 10 min | Cooking time : 40 min
Potatoes – 3, scalloped or sliced really thin and even
Double cream – 100ml
Garlic – 1 clove
Butter – 25gm
Parmesan – 2tbsp, grated
Preheat the oven to 160C/320F/Gas 2.
Slice the potatoes into thin slices, about 3mm thick. Place the slices into a bowl of water as you cut them.
Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. (You can also use very finely chopped garlic)
Smear butter along a gratin dish. Rub a garlic clove for a hint. Place the potato slices into the gratin dish.
Season the potatoes, to taste, with salt and freshly ground black pepper.
Pour the cream over the potatoes and mix well again. Sprinkle over some parmesan.
Repeat this process of layering again depending on the size of your gratin dish.
The potatoes should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
Place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender. (If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit.)
Serve the dauphinoise as a side dish to roasted meat or poultry.
Leave a Reply