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Gratin dauphinois is, perhaps, the most satisfying side dish I know how to make. I first saw it in the August/September 2003 issue of Saveur. It caught my eye, as there were only six ingredients and the recipe was quite short. The first time I made it, I was still in college and one of my dorm-mates declared that we should make it daily just to have the smell of nutmeg and cream wafting through the room. Preheat your oven to 275. Arrange 2 pounds of peeled and thinly sliced russet potatoes in slightly overlapping layers in an 8-cup gratin or baking dish. Mix 1.25 cups whole milk and 1.25 cups heavy cream and pour over potatoes to cover. Bake for an hour. Remove pan from the oven and season liberally with salt, pepper and freshly grated nutmeg. Bake for another hour to an hour and a half, until the liquid is thick and bubbling and a golden brown crust has formed on top.
Some of the slices of potato will be quite crisp, almost like potato chips. I've since seen other versions of this recipe, including a version from Elizabeth David that includes garlic. I'm not really sure that that's necessary, and Saveur's version is so good that I've never been tempted to try anything else.
[Photo: Nick Vagnoni]
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1-19-2006 @6:41AM benedict murray said... I wrote some recipes for the The Daily Telegraph newspaper Saturday magazine which were published this week. One of them was for a potato and apple dauphinois with gruyere. Now dauphinois is one of my favourite things on this planet and i have been known to eat it with some bacon tucked in, as a meal with salad. The addition of the apple cuts through the spectacular richness of the whole thing and makes it slightly less hefty. Also if you have any leftovers (unlikely) try wrapping in puff pastry and baking for a delicious pie.
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1-19-2006 @11:10PM Ben Sherman said... okok - I *just* made this, and I don't get it - it's almost flavorless. One should mix up the spices in the milk first - also 2.5 hours at such a low temp doesn't work - the top browns, but gets chewy - not good.
I find a MUCH better way to do this is to combine the spices milk and potatoes in a saucepan, heat them to a boiled, then simmer for 3 minutes.
Dump them in the gratin pan, level them out with a fork or shake them. 375 for 75 minutes, basting twice during the first 45 minutes.
also, add cayanne pepper - it throws a little kick and goes very well with the nutmeg.
Gratin is my recently favorite dish. This one LOOKS great, but just doesn't cut it.
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1-20-2006 @9:08AM Nick said... Sorry it wasn't to your taste. I've always been happy with the way it's come out.
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