Gratin Dauphinois for the Holiday Home Menu

alt=“Gratin Dauphinois Potato Gratin Cook and Shoot Food Photography Bruno Gaget”

Gratin Dauphinois

Potato Gratin

Serves 4


When selecting potatoes for this dish, look for small to medium sized, high quality, low-starch varieties such as Charlotte, New, Fingerlings or White Round.


 

alt=“Potatoes Charlottes Fingerlings Food Photography Bruno Gaget”

INGREDIENTS

12 young potatoes

2 tbsp butter

herbed sea salt to taste

1 fresh garlic clove crushed

1 pint of whole milk

1/4 bouquet of fresh parsley chopped to garnish

Optional – Gruyère cheese

alt=“Sliced Potatoes for Gratin Dauphinois Technique Food Photography Bruno Gaget”

PREPARATION

•• Begin by preheating your oven to 400 degrees. •• With the skins left intact, wash the potatoes with a scrub brush. •• Cut the potatoes in half then thinly slice into smaller segments. •• Place the slices in a large bowl of cold water and then rinse through a colander until the water runs clear. •• Transfer the potatoes to a clean dry dish towel and pat dry to absorb the remaining water. •• In a buttered casserole dish, create layers of  potato slices and sprinkle with herbed sea salt and crushed garlic on each layer •• Pour the milk over the potatoes bringing the liquid to approximately 3/4 to the top of the layered potatoes. •• Sprinkle with more herbed sea salt, if desired. •• Cover with a sheet of aluminum foil that has been generously “buttered” on the interior facing side. •• Bake in the oven at 325° for approximately 90 minutes or until the liquid has been absorbed and the top is golden brown.••

•• Garnish with freshly chopped parsley. ••

  •• Magnifique ••