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Potatoes Dauphinoise

Potatoes Dauphinoise

Food From Fiction, Recipes

We’re stepping through into our TV sets, and back in time with this recipe.

These rich, delicious and stunningly gorgeous potatoes are the perfect match with another classic French dish, Coq au Vin.

Both dishes are my suggestion for a themed dinner before you sit down to watch S2E4 of Outlander this weekend!

potatoes dauphinoiseI’m pretty sure most of you know about my OTHER blog, Outlander Kitchen, where I feature historical and character-inspired recipes inspired by the fictional world of Diana Gabaldon, and her Outlander series. I also feature a themed recipe each week, so that you can eat in style while you watch the TV adaptation of Outlander, now in it’s second season.

I have already posted the Coq au Vin over there for this week, so I thought it would be fun to post these potatoes here — get a little blog tour going, you know?

Bon appetit.

potatoes dauphinoise(Click on the title below for a printable version of the recipe.)

Potatoes Dauphinoise

An older, more refined French cousin of scalloped potatoes. The recipe easily doubles to feed a crowd from a 13×9-inch pan.

Serves 4 to 6

Ingredients:

  • 1 teaspoon butter
  • 1 cup whipping cream
  • ⅓ cup whole milk
  • 1 teaspoon salt
  • 1 clove garlic, halved
  • 1 bay leaf
  • ¼ teaspoon nutmeg, grated on a rasp
  • 1½ pounds russet potatoes
  • 4 ounces aged Cheddar or Gruyère cheese, grated (about 1 cup)

Method:

Move a rack to the upper- middle position and heat the oven to 375℉. Grease a 5×9-inch loaf pan with the butter.

In a small saucepan, heat the cream, milk, salt, garlic, bay leaf, and nutmeg gently over medium heat. While the cream heats, peel and slice the potatoes thinly, about ⅛-inch thick.

Layer the potatoes in the greased loaf pan evenly, sprinkling in half of the cheese at the halfway point. Layer the rest of the potatoes on top of the cheese.

Remove the garlic halves and bay leaf from the cream, then slowly pour over the potatoes. Shake and tap the pan gently to distribute the cream. The cream should almost, but not quite, cover the potatoes. Top with the remaining cheese, then bake until the cream is bubbling, the potatoes are tender, and the top is golden brown, 40 to 45 minutes.

Remove from the oven and rest for 15 minutes before serving. Pairs beautifully with Coq au Vin.

Store leftovers in the fridge for up to 3 days. Do not freeze.

Notes:

  • Lactose-free whipping cream is a lifesaver here for many. I used it in this last batch for the first time, and there was no difference to the finished dish, and no pain the next morning. Rejoice!
  • Nutmeg is not included in most modern Dauphinoise recipes, but it most certainly would have been included in late 18th century versions.