A delicious side dish of dauphinois potatoes or dauphine potatoes is a famous dish of French cuisine, quite widespread in the world and prepared in many variations. Essentially, this dish is a gratin - baked in cream and covered with a crust of hard cheese, raw or previously boiled potatoes in cream. In French cuisine this dish is called Gratin Dauphinois.

The history of the appearance of this side dish begins much later than the discovery of the New World and the appearance of potatoes in Europe. History has it that the Dauphine potato gratin was first officially mentioned around 1788 during a holiday dinner for employees of the city of Gap, in Provence. Historically, the city belongs to the Dauphiné region, in the Alps with its center in the city of Grenoble.

Baked potatoes with cheese and cream or milk are widely known around the world, especially in the USA and Canada. Typically, Dauphiné potatoes are made from raw tubers, which are thinly sliced ​​and then boiled in milk or cream. Then the potatoes are baked under a cheese crust. Depending on the sequence of preparation and general technology, very similar dishes can be very different, but always tasty.

Among the well-known options are baking ready-made boiled (or baked) potatoes in cream, boiling potatoes in chicken broth - the dishes have different names, but the essence does not change much. The taste and consistency of the dish can vary greatly according to your wishes. The composition may include a wide variety of additives - anchovies, asparagus, onions, etc.

The culinary technique of gratin (crust) is well known to us from the meat dish “French style” and. With a cheese crust, all baked dishes get a pleasant golden brown color and a special taste. And the side dish of Dauphine potatoes is no exception.

For this dish, it is better to choose potatoes with yellow rather than white centers. We have such varieties, with a dark pink surface, which are common. These varieties are quite starchy and cook and bake well. In the side dish of dauphine potatoes, starch is very important; it ensures the binding of the potatoes with the cream, and provides the necessary density of the side dish.

Dauphine potatoes. Step by step recipe

Ingredients (4 servings)

• Potatoes 6-8 pcs.
• Garlic 1-2 cloves
• Cream (25-30%) 150 ml
• Butter 1 tbsp. l.
• Hard cheese (Grana Padano, Gruyere, Emmental) 50 gr
• Salt, black pepper, nutmeg, thyme spices

1. Dauphine potatoes are best prepared from small oblong tubers with a yellow center. Oblong tubers are easier to cut into circles and the slices bake better. Of the commercially available varieties, the best results come from pink tubers - by the way, I was surprised that good people wrote “recommended for baking” on the price tag and were not deceived.

   Pink baked potatoes

2. To prepare the dish, in most recipes the potatoes are not pre-boiled, but the process of baking in cream brings the potatoes to full readiness. Often potatoes are pre-boiled in cream or broth - this is a separate dish, very similar. For convenience, so that the potatoes are guaranteed to be cooked as they should, you can pre-bake them in their skins in any available way.

   Boil or bake potatoes

3. It is better to use cream for the dish rather than milk, then the potatoes will acquire a special pleasant and delicate taste. Cream, of course, needs natural, fatty cream. For a special taste, garlic and aromatic spices are added to the potato gratin. To form a cheese crust you need good hard cheese. Gruyère is usually used, but Emmental and even Grana Padano will work.

   Spices, cream and cheese for baking potatoes

4. Peel baked or boiled potatoes and cut into slices no more than 5-6 mm thick. Thinly sliced ​​potatoes are more likely to turn into mush when baked, and thick slices will not absorb the flavor of the cream. Lightly salt and pepper the chopped potatoes, sprinkle with 1-2 pinches of dry thyme and a pinch of ground nutmeg. Add 1 or 2 cloves of finely chopped garlic. Turn the potatoes very carefully, being careful not to damage the slices.

   Peel and cut potatoes, mix with spices and garlic

5. Grease a glass or ceramic mold with butter. Using your hands, place the potato slices into the mold, loosely, placing them vertically. It is necessary to leave small gaps between the slices.

   Place potatoes in a baking dish

6. Chop the remaining butter with a knife and spread over the potatoes. Pour the heavy cream over the potatoes, trying to fill any gaps. Usually, with so many potatoes and cream, the liquid level barely reaches the middle of the pan in height. Often, especially if the potatoes are raw or very undercooked, they are poured with a mixture of cream and water or milk.

   Pour cream over potatoes

7. If the potatoes are raw, they must be placed in the oven to bake before you sprinkle them with cheese to form a crust. If the potatoes are pre-baked, grate the cheese onto a medium-sized grater and immediately sprinkle it over the vegetables in the mold.

   Sprinkle with grated hard cheese

8. Preheat the oven to 180 degrees and place the vegetables for baking. It will take some time to heat the entire volume of potatoes and cream, so the total baking time can be up to 1 hour. It is necessary that the potatoes are well saturated with cream, as they say - “bound”, and the dish becomes more or less homogeneous. By the way, at the very end of cooking, all the cream will mix with the potatoes, and there will be practically no liquid - this is how it should be. You should be guided by the color of the cheese crust. A nice golden brown crust is an indicator that the dish is ready.

Let's prepare the ingredients: potatoes, cheese, garlic, butter and salt.

Peel the potatoes. We cut a circle on one side so that the potatoes can easily stand, and on the opposite side we make cuts from top to bottom, not reaching the edge, about 0.5 cm. The slices should be like French fries. Salt the potatoes (if the hard cheese is salty, then the amount of salt must be reduced). Fill the prepared form with potatoes.

We cut the cheese in any way and place it between the sliced ​​​​blocks, between the potatoes and on top. Place in the oven, preheated to 180 degrees.

Baking time will depend on the type of potato. I baked potatoes from last year's harvest - it took me 40 minutes. If you cook new potatoes, the baking time will be reduced by 10-15 minutes.

The most tender, very tasty Dauphiné potatoes can be served on the table. If desired, decorate with a sprig of greenery.

Bon appetit!

Dauphine potatoes are an exquisite dish of French cuisine, which can turn even an ordinary baked potato into a masterpiece worthy of the most discerning gourmets.

The Dauphine potato recipe was invented in the southeast of France, in the province of the same name, in honor of which it received its name.

These are potatoes baked with cheese and a milk mixture. The delicate cheese crust turns out to be extremely appetizing, and the potatoes underneath are soft and aromatic.

Preparing Dauphine potatoes is quite simple. Since this dish is originally a peasant dish, the recipe allows for liberties; you can add your favorite ingredients to it and vary their quantities, based on your tastes and capabilities.

Ingredients:

• 9 pcs. potatoes, medium, equal size
• 9 tsp butter
• 9 slices of Dutch or Gouda cheese, 5mm wide
• Salt and ground pepper to taste

Wash and peel the potatoes, cutting off a small piece from one edge so that the potatoes can be placed vertically.

Using a knife, make cuts along the entire length of the potatoes, as if you were cutting for French fries, but do not cut to the edge, leaving about 1 cm.

Can be in the form of 5 mm straws with a common bottom.

Pour boiling water over the cut potatoes and leave for 10-15 minutes.

Once this time has passed, remove the potatoes from the water and place them upright in a rimmed baking dish. Salt the potatoes to taste, then put a piece of butter (1 tsp) into each potato.

If you wish, you can also add a little garlic.

Place pieces of cheese on top of each potato.

Bake in an oven preheated to 180C for 50 minutes, or until the potatoes are done.

I do it a little differently: Cover the pan with potatoes with a lid or foil and place in the oven for 50 minutes at 200 degrees. Meanwhile, grate the cheese. After 50 minutes, remove the potatoes from the oven, sprinkle with cheese and continue baking for another 10 minutes, uncovered.

Serve hot Dauphine potatoes for lunch or dinner as a side dish.
Based on materials from domguru.com, kitchensecrets4you.com

An ancient dish of French cuisine: the most delicious Dauphiné potatoes, baked in the oven, got its name from the Dauphiné region, where the legal heirs to the throne lived. Potatoes baked according to this recipe came to the royal table from the kitchen of the poor. It was they who, unable to fry potatoes, learned to simmer them in the oven with the addition of milk or cream. The savory dish with a golden brown crust turned out to be so tasty that it migrated to the royal table. Garlic, cheese and spices, combined with a creamy taste, give baked potatoes a unique taste and aroma.

Ingredients:

• 1 kilogram of potatoes;
• 1 glass of cream 10% fat;
• 1 fresh chicken egg;
• 1 pinch of nutmeg;
• 100 grams of hard cheese;
• 1 clove of garlic;
• 80 grams of butter;
• 2-3 green onions;
• 1 teaspoon salt;
• ⅛ teaspoon ground black pepper.

The most delicious Dauphine potatoes in the oven in French. Step by step recipe

1. Mix soft butter (take it out in advance and let it sit at room temperature) with a clove of garlic passed through a press. Mix well and grease the baking dish with this oil (I have a ceramic heat-resistant rectangular dish).
2. Peel the potatoes, wash them and cut them into slices 2 millimeters thick.
3. Grate hard cheese on a coarse grater into a separate bowl.
4. Mix half the cheese with a raw egg, a glass of cream and a pinch of nutmeg, salt and pepper (according to the recipe). Mix everything well.
5. Advice. The best cream is the one you make yourself. You can look at the recipe for cream of any fat content on our website “Very Tasty”.
6. Place the prepared chopped potatoes beautifully in a mold and fill with the cheese and milk mixture.
7. Sprinkle the remaining cheese on top of the Dauphine potatoes.
8. Preheat the oven to 200 degrees and place the pan with potatoes into it. We will bake for 40 minutes (approximately: it all depends on the characteristics of your oven). Check readiness with a match or toothpick.
9. Sprinkle the baked potatoes with cheese on top with green onions and serve.

French-style potatoes in the oven can be prepared not only for dinner: the dish is so beautiful that it will look great on the holiday table. We prepared a wonderful side dish for meat dishes and meat in just a few minutes (not counting the baking time). Baked potatoes go well with pickles, sauerkraut and vegetable salads. Dauphiné potatoes are tasty, bright and aromatic. The team of the “Very Tasty” site wishes you bon appetit: stay with us.

Dauphiné potatoes are another tasty and simple dish of French cuisine that will appeal to all lovers of a hearty lunch or dinner. Since potatoes are a fairly cheap vegetable, a family of any income can treat themselves to such a delicacy. The peculiarity of this potato dish is that during the cooking process, potato pieces need to be baked with cheese, after pouring them with milk. As a result, the potatoes will have a cheesy crust, and chopped green onions will further emphasize the wonderful taste of this dish.

To prepare today's deliciousness, we will need the following products: potatoes, eggs, milk, mozzarella, black pepper, nutmeg and herbs. Since today the price of mozzarella is slightly steep, this ingredient can be replaced with ordinary “Russian” cheese. In terms of taste, the dish, of course, will lose a little, but at the same time, your wallet will be grateful.

If we compare today’s dish with similar ones, then in its essence and cooking process it most closely resembles the preparation of an ordinary potato pie. In any case, if you liked the potato pie, the recipe for which I shared on the blog earlier, then you will probably also like today’s dish.

It takes quite a long time to cook Dauphiné potatoes in the oven, so if you are going to serve them for dinner, start preparing them in advance. Although at the same time, during the same sixty minutes while the dish is in the oven, you will have time not only to clean the kitchen and set the table, but also to relax, so everything has its advantages.

Ingredients:

• 800 g potatoes
• 1 egg
• 1 tbsp. milk
• 200 g mozzarella
• Black pepper
• Nutmeg
• Herbs of Provence herbs mixture

Cooking the dish step by step with photos:

Bon appetit!

Dauphine potatoes cannot be classified as a quick dish, but nevertheless, every minute you spend on cooking will be justified. When prepared, this potato dish is quite filling, so you don't have to worry about being asked for more. Finally, I want to give a few tips so that your Dauphiné potatoes turn out right the first time and are to the taste of all tasters:

• To prepare today's dish, only old potatoes are suitable, as they bake best;
• In the original, “Dauphine” is prepared with the addition of mozzarella, but if you don’t have this cheese, then it can be replaced with any other hard cheese;
• If you want to personalize the dish, add your favorite spices, herbs and seasonings to the milk mixture;
• Before serving, be sure to sprinkle the finished potatoes with chopped green onions.