POTATOES AU GRATIN (DAUPHINOISE) #VEGAN #CHEDDAR
Potatoes au Gratin – overlook scalloped potatoes, THIS is the creme de la creme of all potato plans!! Otherwise called Dauphinoise Potatoes, this French exemplary is made with heaps of finely cut potatoes, cream, spread and cheddar with a trace of new thyme.
Adjusted from a Julia Child's formula, this is sumptuous and completely liberal. Reward: It's a definitive make ahead potato side dish!
Potatoes au Gratin? Or then again Scalloped Potatoes?
In case you're pondering what the thing that matters is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-margarine milk roux, while Potatoes au Gratin are made with 100% guilty pleasure: cream, spread and cheddar.
I was going to state that it's very astounding in what way couple of fixings can make something so lavish. In any case, actually, it's really difficult to turn out badly when potatoes, cream, spread and cheddar are included.
We're working with all the great stuff today!
Ingredients :
- 1 1/2 cups (375 ml) cream , full fate (Note 1)
- 2 garlic cloves , minced
- 2 tbsp (30g) unsalted butter , melted
- 1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups (250g) gruyere (or mozzarella) cheese , grated (Note 3)
- 2 tsp thyme leaves , fresh (optional - but highly recommended)
Instructions :
- Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 350F/180C.
- Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
- Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
- Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
- Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
- Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
Recipe Notes:
- Cream - full fat cream is best. Heavy / thickened or even a full fat pouring cream are all great. For a slightly lighter version, use half and half (or use 1/2 cream, half milk). Don't try this with just milk.
- Potatoes - Australia: Use Sebago ("dirt" potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper
- OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
- Cheese - Gruyere is the best as it provides flavour and browns beautifully on top. Julia Childs uses gruyere. It's quite expensive so for everyday purposes, mozzarella is an idea alternative but if you do, add an extra pinch of salt on each layer.
- Any other melting cheese will also work fine - Monterey Jack, cheddar and tasty are all cheeses I have used and love.
- Baking Dish Size - I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2" oval shape, or thereabouts but it's full to the brim so a slightly larger one would be more ideal. A 26 cm / 11" skillet also works great. A 20cm/8" square pan is too small. Larger dish is fine - just means the potatoes au gratin isn't as deep
- Make ahead: Near perfect for make ahead! The best way (in my experience) is hold back about 1/2 cup of the cream mixture. Bake covered in foil, then cool with foil on. Pour over reserved cream, top with cheese, cover with cling wrap. Refrigerate. Remove from fridge 1 hour before, reheat covered in foil in a 180C/350F oven for 20 - 30 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).
- Source: Adapted from Julia Child's Dauphinoise Potatoes recipe. Hers is slightly more fiddly to put together, involves scattering finely diced butter on each layers (which I simplified by melting), only rubs garlic on baking dish (I use 2 whole cloves), and she uses less cheese. Mine gradually evolved over time from her original recipe to what mine is today!
For more detail : http://bit.ly/2LrwfbM
