Pour the warm milk mixture over the potatoes, and press down gently on the potatoes with the back of a spoon to ensure that the milk goes between all the potatoes. However, a gratin dauphinois is one of the best ones. The perfect use for my new cast iron pan. I’ve decided I’m going to go back to making potatoes, even if I’m the only one who will eat them. You might also know this recipe by these names: Be careful not to confuse this dish with pommes dauphine, which isa completely different dish. Sprinkle the cheese evenly over the potatoes, and slide into the oven. Cast-iron pans are generally the easiest and most affordable option for an oven-safe pan, and since they retain heat well, your potatoes will cook evenly. 3. Traditionally, gratin dauphinois doesn’t have cheese. potato peeler and mandolin, it is a doddle. Well played, Julia. Remember, if you source potatoes which are starchier, they’ll fall apart. Not technically, but you do need a pan that is both stovetop and oven safe. As always, the best answer is the former. The liquid should be 3/4 of the way up the potatoes.

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The butter will provide the fats needed to cook the potatoes properly. So, this means you need to source potato which are waxy, not starchy. creamy potato, bacon and brie tartiflette, Baby/mini potatoes – but these are a nightmare to peel. Follow along to join me on my next adventure-- in food or on the road. Make sure to wear a cut-resistant glove while using a mandoline, or at the very least, use a cutting guard. SO GOOD. (Pay extra attention to the sides of the pan, which may not be well-seasoned.). Next, you’ll heat a small pan with milk, cream, garlic, herbs and spices. Start with two pounds of Russet (or Idaho) potatoes. And the extra touch of layering them as you do gives them a festive feel. Above all, I love eating it with a pan-fried beef steak, topped with a fabulous blue cheese sauce. This is one of the key questions one must ask before starting this recipe as the potatoes will undoubtedly make or break the gratin dauphinois. I love the look of your recipe because you haven’t skimped on the creaminess or the flavor at all. Basically, you must pick which ingredients you would like to enjoy best and make your own version of the gratin dauphinois. Drain when ready to use. Tip: In fact, before you place the potatoes into the baking tray, make sure you butter the bottom as well as the edges. Potatoes gratin are one of our favorite special occasion dishes, especially for the fall! Serve these potatoes while they’re warm (or reheat them in the oven later), and– as Julia would say– bon appetit! 1. Add garlic, rosemary, paprika, milk, and cream to a small saucepan and heat until warm.

A gratin dauphinois is best made with a firm waxy potato. I’ve never thought about the effect that the potato starch has on the sauce, but that makes perfect sense now that you mention it! You will need the following tools and equipment to make it happen: A gratin dauphinois is a traditional French recipe.

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