Potatoes dauphinoise

Potatoes dauphinoise

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

The mountain province of Dauphiné in France produces excellent potatoes, which are used in gratins — this dish is also known as gratin dauphinoise. Cheese is not always used but I like the addition of gruyère cheese. I often serve this potato dish with roast lamb or beef. As a Scot, I also recommend that you try stovies.

Ingredients

Quantity Ingredient
1kg potatoes, preferably yellow-fleshed, peeled and cut into wafer-thin slices
salt and freshly ground black pepper
a little grated nutmeg
1 cup grated gruyère cheese, (optional)
1 garlic clove, crushed
2 cups milk
30g butter, cut into pieces

Method

  1. Preheat the oven to 190°C. Butter a shallow gratin dish. Arrange a layer of potato slices and sprinkle with salt, pepper and nutmeg. Repeat layers until all potatoes are used. If using cheese, strew over each layer.
  2. Add the garlic to the milk in a saucepan and heat until just scalded. Pour over the potatoes, dot with butter and cover loosely with foil.
  3. Bake for about 11⁄2 hours, adding more milk if necessary. If the liquid has not been absorbed after this time, remove the foil. The potatoes should be browned on top and creamy moist within. Serve hot from the dish.

Potatoes boulangère

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Potatoes boulangère are cooked as for dauphinoise, with 2 sliced onions in place of the cheese, and chicken or beef stock in place of the milk.

Stovies

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This is the Scottish version of gratin potatoes. Layer sliced potatoes with sliced onions in a gratin dish. Add tiny bits of butter here and there and season with salt and black pepper. Cover with beef stock and cook as above. For bacon stovies use bacon fat in place of the butter.
Tags:
Margaret
Fulton
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