Gratin Dauphinois

"Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily" By Tom Fitzmorris (www.nomenu.com). I adapted it to exclude the original step of boiling the potato slices based on the review. Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:
2hrs 10mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat the oven to 400 degrees.
  • Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
  • Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper(to taste) between the layers.
  • Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour and 15 minutes.
  • Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.).
  • Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.

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Reviews

  1. This was sinfully delicious, but I had a problem with the texture. I used russet potatoes, and after boiling the slices for only about 4 minutes, what I had was more like mashed. I baked them uncovered to make up for the wetness of the potatoes, and after an hour the sauce did set up in the dish. I will try this recipe again and use a less starchy potato, maybe red potatoes? With a little more firmness, this dish would easily be 5 stars, and I will make it again! ZWT9
     
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RECIPE SUBMITTED BY

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