Potatoes Dauphinoise
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In my opinion, Potatoes Dauphinoise are the savory equivalent of crème brûlée, because they have a crispy top that cracks appetizingly when cut, revealing the creamy interior. Many people think that cheese is needed to achieve this interior creaminess, but the truth is that the mixture of cream and milk becomes cheese-like during baking and forms those creamy pockets between the potato layers.
This is the authentic French potato recipe, exactly as it's made in France. You might be surprised that it's not the "classic" French potato recipe we're used to - the one using potatoes boiled in their skins with eggs - but you might be interested in exploring its origins and perhaps even making a comparison.
Ingredients
6 starchy potatoes (1kg)
150g sour cream (fermented)
250ml whole milk (3.5%)
100g Emmental cheese
1 tablespoon butter (30g)
1 clove garlic
1 pinch nutmeg (preferably freshly grated)
salt, pepper
Servings: 4-5
Prep time: 1 hour 15 minutes
How to prepare potatoes dauphinoise
- Rub the butter with the crushed garlic. Grease a heat-resistant dish (15 x 23 cm) with a generous layer of the flavored butter.
- Cut the potatoes into thin rounds (like for chips).
- Mix the milk with sour cream and nutmeg. Warm the mixture.
- Arrange a layer of potatoes in the dish. Sprinkle with salt and pepper to taste (I add more pepper because I like it spicy at the end). Continue layering until you finish the potatoes. The last layer should be potatoes sprinkled only with salt.
- Distribute the remaining butter on top.
- Pour the warm milk into a corner of the dish, until it reaches UNDER the last layer of potatoes.
* you might not use all of the mixture; the important thing is for it to reach under the last layer of potatoes, not higher or lower - Cover the dish with aluminum foil and bake at 180°C for 30 minutes.
- Remove the foil, sprinkle the grated cheese on top and bake for another 30 minutes at 180°C, until the milk reduces, the potatoes are done and the cheese is golden.
- Remove the dish from the oven and let it rest for 15 minutes. Serve warm.
Nutmeg
The potatoes in seasoned layers
The tray prepared for roasting
Potatoes Dauphinoise
Slice
