Creamy dauphinoise potatoes: this is a French scalloped potato bake with garlic, nutmeg and cream! And also the perfect potato side dish for cold winter days…
Who doesn’t like a good old garlic and potato bake!
Like this French dauphinoise potatoes au gratin.
It is a side dish that will always be popular on your dinner table. Just because it’s so good! It’s a classic French scalloped potato bake that contains ingredients such as garlic, nutmeg and cream…
Dauphinoise Potatoes Au Gratin
Well that sounds like the perfect potato side dish!
And it’s also a great Easter side dish, that goes without saying.
But I love to serve these potatoes dauphinoise at any time, even in the summer! These potatoes are also good when served cold. Make the dish, put it in the oven and then let it cool down overnight. Slice it up the next day and serve the potatoes with a crisp green salad for lunch.
The perfect summer meal!
When I’m looking for something a little more exciting than boiled potatoes for dinner I very often whip this dauphinoise potatoes bake gratin up: finely sliced floury potatoes, cream, butter, nutmeg, garlic. These are all ingredients that you and I always keep in our fridge or pantry, right?
Just make sure to pop the dish in the oven on time because it needs quite some time to bake through. You don’t want to middle to be raw when you’re plating it up.
Also make sure to use the right type of potatoes. The floury type you use for mashed potatoes for instance is the best.
Woops, where’s the grated cheese in this dauphinoise potatoes then?
A classic dauphinoise potatoes gratin doesn’t contain cheese but go ahead and add some if you like (I won’t tell anyone). If you add cheese: sprinkle it on top of the cooked potatoes right in the end and grill the gratin for a couple of minutes until golden because that’s how you get a golden crunchy cheese crust.
Are you looking for more potato inspiration?
Dauphinoise Potatoes Au Gratin Recipe
- 2 â lbs oven potatoes (1 kg)
- 1 tbsp unsalted butter
- â cup cream (200 ml)
- â cup whole milk (160 ml)
- 2 large garlic cloves peeled
- 1 sprig fresh rosemary
- First of all peel the potatoes and rinse them. Then slice them finely using a sharp knife or a mandoline slicer like I do.
- Add the cream, rosemary, mashed garlic and bay leaf to a saucepan. Season with a good dash of pepper, salt and nutmeg.
Then place the pan over medium-low heat until simmering. Simmer the potatoes gently for about 5 minutes, donât let it cook vigorously because it will boil over. Then take the pan off the heat and let the cream rest for another 10 minutes until cooled a little. In the meantime generously butter a baking dish.
Strain the cream. Layer half of the sliced potatoes in the dish. Pour half of the lukewarm cream mixture on top.
Add the remaining potatoes and finish with the remaining cream.
Cover the potatoes with some tinfoil. Then put the dish in a preheated oven at 320Â°F (160Â°C) for about an hour until the potatoes are soft. Turn the oven off and let the dish rest in it for another 15 minutes. Serve the potatoes hot.
Festive Dauphinoise Potatoes Au Gratin
I have a weakness for these dauphinoise potatoes.
And a serious one!
This creamy scalloped potato side dish is the one that I always make for special family dinners and occasions such as Thanksgiving, Christmas and Easter. And it is always a huge success. Somehow I keep on making more and more on every occasion but for some very sinister reason my potato bake is always empty.
Where do my guests hide it?
Is someone bringing a Tupperware for later maybe to take back home?
Did you know that this potato side dish actually comes from France? There it is actually called gratin dauphinois or pommes de terre dauphinoise.
And what does that mean, dauphinois?
This dish comes from the south-eastern region in France by the name of DauphinÃ©, close to Italy. So literally dauphinoise potatoes mean potatoes prepared DauphinÃ© style.
Did you know that this dauphinoise potatoes recipe is actually quite old? Nope, it is not something that a French celebrity chef in the previous century came up with. In fact the earliest mention of these scalloped potatoes goes as far as the year 1788. Isn’t that amazing!
And surprisingly the recipe and its ingredients haven’t changed one bit over the years. We still prepare dauphinoise potatoes the way it was originally done. So with cream instead of the classic bechamel white sauce like I mentioned in the introduction!
Enjoy this delicious and festive potato au gratin side dish!
Dauphinoise Potatoes Au Gratin (1788)
Creamy dauphinoise potatoes: a French scalloped potato bake with garlic, nutmeg and cream! The perfect potato side dish for cold winter days...