The divine potato
Oprah once said, “My idea of heaven is a great big baked potato and someone to share it with.” Once again, the wonderful Ms. Winfrey has got it right. Potatoes are divine.
Perhaps it’s because of my Irish background, but I believe that the humble potato is one of the greatest things you can cook. Roasted, baked or boiled, potatoes are versatile and delicious.
At this time of year, potatoes are everywhere. It’s rare to see a holiday table that doesn’t contain potatoes in some form. So, for your next holiday, or cozy Sunday night dinner, why not move beyond traditional mashed potatoes? Branch out past roasted spuds? Instead, try this… gratin dauphinois.
Cheesy and rich with a golden top and layers of tender potato slices, gratin dauphinois would make a great addition to your Thanksgiving table. And the leftovers from last night will make a great addition to my lunch today! All I need now is someone to share it with… do you think Oprah would be interested??
Gratin Dauphinois
Serves 6-8
1 kilo (about 2 lbs) potatoes
2 garlic cloves, finely chopped
1 1/2 cup grated Gruyere cheese
a pinch of nutmeg
salt and pepper to taste
1 1/4 cups double cream
1/2 cup milk
Preheat the oven to 170C or about 325F. Thinly slice the potatoes. I used my new mandoline and it was much easier, but you could simply slice the potatoes by hand. You’re aiming for really thin slices.
Butter a 9 x 6 1/2 inch ovenproof dish. Layer the potatoes in the dish, adding a bit of cheese, salt, pepper, nutmeg and garlic between each layer.
When you’ve layered all the potatoes, pour the cream and milk on top. Then top the whole thing with the rest of the grated cheese.
Bake for about 45mins to 1 hour. Test with a knife to make sure the potatoes are completely cooked and the liquid is absorbed. If the top starts to get too brown, cover loosely with tin foil for the rest of the baking time.
Let rest for 10 mins before serving.
July 7th, 2010 at 9:55 am
Your dauphinois is stunning! I can’t wait to try this recipe. Since we’re on the subject, what makes “dauphinois” different from “au gratin?”
July 7th, 2010 at 4:18 pm
I think that dauphinois and au gratin are just versions of the same dish- layers of potato, cream and cheese. I think the only little difference is that au gratin potatoes are traditionally finished under the broiler and dauphinois potatoes don’t have to be. I’m not sure that explanation was helpful at all!