Dauphinois (sometimes called dauphinoise) is named after the Dauphiné region of France and is a dish enjoyed all over the world. The combination of potatoes drenched in garlic cream and then slow cooked until melted to perfection is about as good as it gets when it comes to comfort food. This dauphinois is topped with Gruyère cheese and baked making it a gratin dauphinois and extra delicious.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 French Cooking Academy | 2017-05-07 13:45:44 |  848,850 Views |
Gratin Dauphinois (Creamy Potato Casserole) | French Classics of All Time
The best potatoes to use for a gratin are floury baking potatoes. The tenderness of these potatoes means that they will soak up all the delicious garlicky creaminess. If for some reason you want to use a little less replace the crème fraîche with milk but don’t skip the double cream. The dish needs the creaminess to make it taste as good as it does and it’s worth the calories.
Serve with a green salad with fresh lemon dressing and main dishes such as roasted chicken pork or ham for a feast.
The fir eats / Diana Mocanu
