ULTIMATE GRATIN DAUPHINOIS RECIPE | BBC GOOD FOOD
Provided by: Angela Nilsen
Categories: Buffet, Dinner, Side dish, Supper
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
|1kg Desirée potatoes|
|300ml full fat milk|
|284ml carton double cream|
|1 garlic clove, peeled and halved|
|2 sprigs of fresh thyme plus extra for sprinkling|
|1 shallot, roughly chopped (optional)|
|pinch of freshly grated nutmeg|
|25g parmesan (or vegetarian alternative), freshly grated|
- Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
- Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
- Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Calories 384 calories, FatContent 28 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.27 milligram of sodium
STEAKHOUSE POTATOES ROMANOFF | ALLRECIPES
Provided by: Chef John
Categories: Potato Casseroles
Total time: 15 minutes
Prep time: 20 minutes
Cook time: 1 hours 45 minutes
|1 teaspoon butter, or as needed|
|3 large russet potatoes, scrubbed|
|¼ cup minced shallots|
|3 teaspoons kosher salt|
|½ teaspoon freshly ground white pepper|
|1 pinch cayenne pepper, or to taste|
|2 ½ cups grated sharp white Cheddar cheese|
|1 ¾ cups sour cream|
- Preheat the oven to 400 degrees F (200 degrees C).
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
- Leave skin on the potatoes. Use a cheese grater to shred potatoes into a large bowl.
- Add shallots to the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Calories 370.4 calories, CarbohydrateContent 29 g, CholesterolContent 60.5 mg, FatContent 22.9 g, FiberContent 3.2 g, ProteinContent 13.5 g, SaturatedFatContent 14.4 g, SodiumContent 979.2 mg, SugarContent 1.6 g
GRATIN DAUPHINOIS (LE MEILLEUR) | RICARDO
Provided by: Ricardocuisine
Total time: 2 hours
Prep time: 30 minutes
Cook time: 1 hours 30 minutes
Yield: 6 à 8 portions
|750 ml (3 tasses) de lait|
|250 ml (1 tasse) de crème 35 %|
|1 oignon, pelé et coupé en deux|
|3 gousses d’ail, pelées et coupées en deux|
|2 kg (4,4 lb) de pommes de terre blanches, pelées et tranchées à la mandoline à environ 3 mm (1/8 po) d’épaisseur|
|2,5 ml (1/2 c. à thé) de sel|
|100 g (1 tasse) de fromage Gruyère de Grotte, râpé|
- Gratin dauphinois (le meilleur)
Calories 355 calories