Hey, my Fine Food Fiends! Ever wondered how to make Cheesy Dauphinoise Potatoes? Or Fromage Gratin Dauphinois as the French say? Well, you just add cheese to dauphinoise potatoes! Haha! It’s as simple as that.
Ah, but how do you make dauphinoise potatoes I hear some of you cry? Well, that’s simple too, with just 3 ingredients. 4 when you add the cheese.
What’s more, is that this very simple potato dish is just fantastic served with meat. Try it with a good juicy steak. Or some medallions of pork loin. You could even serve it to accompany your Christmas day turkey!
Either way, if you follow the recipe below you will have wonderful, creamy, and cheesy potatoes just like these…
Look good, right? So C’mon, let’s make them…
1. Get the ingredients together
As always, get all of the ingredients together first. All 4 of them! To make the same size as in the picture above, which is a 26 cm x 18cm gratin dish, you will 3 large baking potatoes, 1 clove of garlic crushed, 200 grams of extra mature cheddar cheese, and a large tub of whipping cream. Although, you may not need all of the cream.
2. Prepare the potatoes
The first thing to do is to peel and slice the potatoes. You can use a knife, or a mandoline for this, depending on your knife skills. Either way, slice the potatoes around 3 mm in thickness.
The key difference with making a cheesy dauphinoise potato dish and standard dauphinoise potato dish is that the cheese can cook quicker than the raw potatoes. The risk here, therefore, is that the cheese can burn. I have to say, this risk s quite low but to avoid this I just season and steam the sliced potatoes for 3 minutes before making the gratin itself. It’s just a safer option and can make the potatoes generally softer when eating.
3. Prepare the gratin
Once the potatoes have been lightly steamed place them in a large mixing bowl and add the cream and garlic and mix well. Be careful not to break the potatoes.
Once mixed thoroughly, and all of the potatoes are coated with the garlic cream mix, you can put together the gratin itself.
First, place a layer of potatoes on the base of the gratin tray and sprinkle with cheese.
Now, continue to do this until all of the potatoes are used up. Simply for cosmetic reasons try and leave some of the larger slices until the end and for the top of the gratin.
Finally, pour the garlic and cream mixture over the gratin until it comes to just below the top of the potatoes.
4. Cook the cheesy dauphinoise potatoes
To cook this wonderful potato dish simply place the gratin in a pre-heated oven at 160C / 140C Fan for around an hour. When I cooked this on it took 75 minutes but I think this is more my old oven than anything else. Either way, just make sure the dish is bubbling and browned on top.
As with all of these type of dishes, I tend to leave out of the oven for 10 minutes before serving. It just helps the sauce thicken a little and give you chance to finish anything else of you were doing.
I served mine with pork loin wrapped in prosciutto and some steamed kale. It was very tasty. If you want to try this recipe also just click here…
OK, my Foodie Followers. That’s it for now. I hope you enjoyed this recipe and give it a go yourselves. If you do, let me know how you get on. I’d love to know.
If you like this recipe have a look at some of the other from The Yum Yum Club. I posted a section below:
As always, many thanks for reading and until next time… Steve.
- 3 large baking potatoes sliced 3 mm (1/4-1/6 inch) thick
- 2.5 cups whipping cream Metric, 600 milliliters
- 7 oz grated extra mature cheddar cheese Metric, 200 grams
- 1 large clove of garlic, crushed
As always, first, get all of the ingredients together.
Peel and slice the potatoes. Season and steam for 3 minutes.
Once steamed, place in a large mixing bowl and add the crushed garlic and cream and mix well.
Using a medium-sized gratin dish layer the potato in the dish adding the grated cheese in between each potato layer.
Once all of the potatoes have been used up sprinkle the remaining cheese on the top of the potatoes and pour the cream and garlic mixture over the potatoes. The cream and garlic mix should come up to just below the top of the potatoes.
Now bake in a pre-heated oven at 160C / 140C Fan for 60 - 75 minutes or until the gratin is bubbling and browned on top.
Leave the gratin to rest for 10 minutes and finish preparing your meat dish. For Jen and I we had roasted pork loin wrapped in prosciutto. Yum!!