Introduction
Gratin Dauphinoise, also known as Scalloped Potatoes, is a classic French dish that celebrates the humble potato in all its glory. The method involves layering thinly sliced potatoes with creamy ingredients and baking to perfection.
Tips for this recipe
- Use a sharp chef’s knife for clean, even slices of potato.
- Do not overmix the layers to ensure distinct textures in each bite.
- Preheat your oven properly before starting to cook.
Why you will love this recipe
Gratin Dauphinoise’s rich and buttery taste, combined with the velvety texture of perfectly baked potatoes, creates an indulgent experience. Its creamy consistency and layered presentation make it a visual delight as well.
Ingredients
- 3 pounds Yukon gold potatoes (about 6 large)
- 1 medium leek
- 3/4 teaspoon freshly ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1 large garlic clove, minced
- 2 cups whole milk
- 1/2 cup heavy cream
Adviced equipments
- Potato Ricer
- Chef’s Knife
- Medium-Sized Oven-Safe Baking Dish
- Oxo Grilling Tongs
- Silicone Oven Mitts
- Digital Kitchen Scale
- Food Processor
- Stainless Steel Mixing Bowl
- Measuring Spoons
- Mandoline Slicer (optional)
- Parchment Paper Sheets
History of the recipe
Gratin Dauphinoise’s origins trace back to the region of Dauphiné in southeastern France. It gained popularity as a way to showcase the quality and versatility of potatoes, which were once considered peasant food but have since become one of the world’s most beloved staples.
Fun facts about this recipe
The term ‘Gratin Dauphinoise’ derives from the French word ‘gratter’, meaning to scrape or grate. This dish emphasizes minimalism in its ingredients, showcasing how simple components can elevate a culinary experience.