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Jacques Pepin’s Gratin Dauphinois – Scalloped Potatoes: Maui Girl Cooks

16 Jun
Jacques Pepin’s Gratin Dauphinois – Scalloped Potatoes: Maui Girl Cooks

Gratin Dauphinois
{Scalloped Potatoes in Garlic and Cream}

2 lbs boiling potatoes {5-6 cups, sliced}-I usually use Yukon Golds

1 lg clove garlic

2 c milk {If I am buying milk for this dish, I’ll get whole milk, but if I already have 2%, I will use it. They are still delicious!}

1 1/2 c heavy cream

3/4 tsp kosher salt

1/2 t freshly ground white pepper {You could use black pepper, but you will see black specks in your potatoes. I can live with that, but I usually have a little bag of white peppercorns on hand. I simply empty my pepper grinder into a little bowl, put the white peppercorns in the pepper mill and grind away. Then put the black peppercorns back into the mill.}

1 tbsp butter

1/2 c grated Swiss cheese {about 2 ounces}-I always use Jarlsberg or Gruyere since we always have one of these in the refrigerator.

Peel the potatoes, wash and dry thoroughly. Slice the potatoes fairly thin-1/8” thick. I use my Cuisinart 3mm slicing blade. Do not soak the potatoes in water or they will lose the starch needed for the dish to be smooth.

Peel the garlic; crush it with the broad side of a knife and chop it very fine. It should have the consistency of a puree. In a large heavy saucepan, combine the potato slices with the garlic, milk, cream, salt and pepper. Bring to a boil over medium heat, stirring with a wooden spoon to prevent scorching {and the mixture can scorch very easily}. As the liquid gets hotter, the mixture will thicken slightly; remove from heat.

Preheat oven to 400 degrees. Butter a shallow glass baking dish {I use 9” x 13”} about 1 1/2” deep, and pour in the potato mixture. Sprinkle cheese all over the top; place dish on a cookie sheet to catch any spills and to allow more even transfer of heat. Bake for about 1 hour, until potatoes are golden brown and tender when pierced with the point of a knife. Let rest for 15”-20” before serving.

Makes 6 servings

Bon appetit!
Source: https://mauigirlcooks.com

Most people are not aware of the difference in preparing gratin and au gratin foods.

(includes most commonly potatoes, fish and other seafood) Au gratin, by definition, means “covered with breadcrumbs or cheese and then baked until brown,” while more specifically, Gratin aka: scallop potatoes or vegies (French pronunciation ​[ɡʁatɛ̃]) is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbsgrated cheese, egg and/or butter.[1][2][3] Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.[1]

gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.

en.m.wikipedia.org

 
2 Comments

Posted by on June 16, 2017 in brunch

 

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2 responses to “Jacques Pepin’s Gratin Dauphinois – Scalloped Potatoes: Maui Girl Cooks

  1. cookingwithteamj

    June 18, 2017 at 8:23 pm

    We love Jacques Pepin! Didn’t know he had a recipe for scalloped potatoes… now we have to try this version!

    Liked by 1 person

     
  2. America On Coffee

    June 18, 2017 at 8:36 pm

    His is authentic! Very thorough! And, he’s one of the best!

    Like

     

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