Dauphiné potatoes and different recipes for their preparation. Baked Dauphiné potatoes with cream and cheese Dauphiné potatoes in the oven on parchment

Any experienced cook will confirm that hundreds of different dishes can be prepared from potatoes. And if we take into account those in which the popular vegetable is only an addition, then their number will increase noticeably. However, many dishes have their own history, such as Dauphinois potatoes. This product is named after the historical French province where its original recipe was created back in the 19th century. Many people liked the unusual dish and over time gained worldwide fame. Currently, there are many different options for its preparation. As an example, we can consider only the most interesting of them.

Wonderful side dish

Dauphinois potatoes are quite respected and popular in their homeland. It can be found on the menus of both expensive, luxurious restaurants and street cafes. Essentially, this dish is chopped vegetables baked in a creamy milk mixture. For the simplest version of its preparation you will need:

for 1 kilogram of potatoes 0.5 liters of cream (10%), salt, 2 cloves of garlic, 5 tablespoons of butter, a little ground black pepper and nutmeg.

Preparing Dauphinois potatoes is very simple:

First, you need to wash the vegetables and carefully peel them. After this, each tuber must be cut into circles no more than 3 millimeters thick. Thicker pieces will cook less well.
Lightly coat a baking dish with vegetable oil, and then sprinkle randomly chopped garlic onto the very bottom.
Spread the potatoes on top of it in an even layer. The circles must be overlapped so that the pattern resembles fish scales.
Sprinkle the product with salt, nutmeg, pepper and pour in some of the cream prepared for this. The rest of the potatoes should be treated in the same way.
At the very end, add butter to the top.
Wrap the pan in foil and place it in the oven for 35 minutes. In this case, the temperature inside it should already be about 180 degrees.
After the time has passed, the foil must be removed and the potatoes returned to the oven for 20 minutes until they brown a little.

It is better to serve Dauphinois to the table in the container in which it was prepared, and then arrange it on plates using a tablespoon or spatula.

Non-standard option

In some cases, housewives use an egg to better bond the layers, and to better saturate the product, cream is added along with milk. These Dauphinois potatoes are more tender and flavorful. For this option you will need the following set of products:

for two medium potatoes 200 milliliters of a mixture of milk and cream, pepper, garlic, egg and salt.

The technology for preparing such a dish is, in principle, no different from the previous one:

Cut the washed and peeled potatoes into even slices 0.5 centimeters thick.
Place them in a saucepan, sprinkle with pepper, salt, pour in the milk-cream mixture and, putting on the fire, cook for 6-7 minutes after boiling.
Rub the inside of the mold with garlic and coat with oil.
Place the prepared potatoes there and pour everything with the mixture in which they were boiled. The pre-cooled liquid must be mixed with a beaten egg.
Bake at 180 degrees in the oven for 40 minutes

If desired, shortly before the product is ready, you can sprinkle it with grated cheese. True, in this form it will be called differently.

Fast and tasty

Jamie Oliver is a famous English cook who became known throughout the world thanks to his television programs, where he teaches how to deliciously and quickly make various dishes: from the original to the simplest. For novice housewives, such “courses” are a real find. Jamie Oliver's Dauphinois potatoes take no more than 30 minutes to cook, unlike the basic version, which usually takes 1.5 to 2 hours.

To work you will need the following ingredients:

1 kilogram of washed potatoes, 1 onion, a few pinches of salt and pepper, ¾ cup of cream, 2 bay leaves, a little thyme, boiling water, 3-4 anchovies, 1 clove of garlic, ¼ nutmeg, Parmesan cheese.

The famous chef uses his own individual cooking method:

First, the potatoes must be chopped into thin slices. It is better to use a combine for this.
Do the same with the onion.
Turn on the oven so that it can gradually heat up to 200 degrees.
Place the prepared product on a baking sheet.
Place onion pieces on top, and then add salt, pepper and cream. Then you need to add bay leaf, thyme, a little boiling water (about ¼ of the height of the dish) and place the baking sheet on the stove, turning on maximum heat.
Add chopped anchovies and garlic, and then mix everything well. This way the ingredients can exchange their flavors with each other.
For a better aroma, you can add a little more grated nutmeg.
Sprinkle everything with grated Parmesan.
Cover the baking sheet with foil, reduce heat and leave the food to simmer for 6 minutes. This time will be enough for the potatoes to become soft and easily pierce with a knife.
You can also sprinkle the dish with grated cheese and leave in the oven until golden brown.

Everything takes no more than half an hour. But such a violation of standard technology does not affect the taste at all. It turns out just as brown and crispy on the outside, but at the same time soft and juicy on the inside.

Fragrant "Graten"

Dauphinois is a variation of the popular French dish that uses cheese or breadcrumbs to create a crispy crust. It usually contains five main components. For the standard version you may need:

400 milliliters of cream, a kilogram of potatoes, 2 cloves of garlic, a teaspoon of ground nutmeg and 300 grams of any hard cheese.

The entire cooking process consists of several mandatory steps:

First, the products need to be prepared. To do this, potatoes should be peeled and chopped into thin slices, cheese should be grated on a coarse grater, and garlic should be squeezed through a press.
Next you should start preparing the sauce. To do this, you need to heat the cream without bringing it to a boil, and then add 2/3 of the grated cheese and wait until it melts. Then add nutmeg and garlic and heat the mass thoroughly until it becomes homogeneous.
Place one layer of potatoes in the pan and pour the sauce over it. The procedure must be repeated until the products run out. The last layer of such a structure should certainly be sauce.
Place the form in the oven, which is already preheated to 180 degrees, and bake for 40 minutes.
Sprinkle the remaining cheese on top of the baked product and place the dish in the oven for another 5 minutes.

After this, the fragrant gratin with a golden brown crust can be cut and placed on plates.

Technology to help

How else can you prepare Dauphinois potatoes? The recipe for a slow cooker is also worthy of attention. With the help of such kitchen appliances it is not difficult to prepare a real French masterpiece. However, you will need the following ingredients:

for 6 medium potatoes: 2 cloves of garlic, 150 milliliters of cream, 10 milliliters of vegetable oil, 2 eggs, 150 grams of hard cheese, salt, 20 grams of breadcrumbs and any spices.

The technology for the multicooker will be as follows:

First, you need to chop the main products: cut the peeled potatoes into circles, and finely grate the cheese.
Pour the cream into a deep bowl and beat, adding chopped garlic, salt, egg and spices.
Add grated cheese and continue stirring. The result is a tender and slightly thick sauce.
Coat the multicooker bowl with oil and sprinkle with breadcrumbs.
Place potatoes in one row on the bottom and pour the prepared sauce over them. You need to do the same with the rest of the products. You should get at least 4 layers.
Close the lid and set the “baking” mode.

Within an hour, the timer signal should sound, indicating that the dish is ready. If desired, it can be decorated with fresh herbs on a plate.

French classics

Any housewife can prepare delicious Dauphinois potatoes at home. The classic recipe from Provençal masters requires the following required components:

600 grams of large potatoes, 4 cloves of garlic, ½ onion, 300 milliliters of heavy cream (20-33%), thyme (6 stalks or 1 teaspoon dried), rosemary (2 stalks or ½ teaspoon dried), salt, nutmeg (1/2 piece or half a teaspoon of powder), pepper and 50 grams of butter.

Cooking method:

First you need to do the refueling. To do this, finely chop the onion and garlic, place in a saucepan and pour in cream. After boiling, remove the ingredients from the heat, add the aromatic herbs, and then strain once the mixture has cooled.
Now comes the main point. First of all, you need to chop the potatoes into thin slices and put them in layers in a mold. It is better to take small dishes so that the dish turns out tall. Each layer should be coated with oil, pepper, a little salt and sprinkled with aromatic herbs.
Pour cream over the products, being careful not to damage the integrity of the structure.
Cover the pan with foil and place in the oven, preheated to 165 degrees, for half an hour. The potatoes should be well baked.
Remove the foil, increase the temperature to 200 degrees and put the dish back in the oven so that it can brown on top.

Classic Dauphinois is best eaten chilled. This will take about 20 minutes, no more.

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

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).
Peel the potatoes, wash them and cut them into slices 2 millimeters thick.
Grate hard cheese on a coarse grater into a separate bowl.
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.
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”.
Place the prepared chopped potatoes beautifully in a mold and fill with the cheese and milk mixture.
Sprinkle the remaining cheese on top of the Dauphine potatoes.
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.
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.

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 says 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, Gruyère, Emmental) 50 gr
Salt, black pepper, nutmeg, thyme spices

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 potatoes for baking
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, to ensure that the potatoes are cooked as they should be, you can pre-bake them in their skins in any available way.
Boil or bake potatoes
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
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
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
Chop the remaining butter with a knife and spread over the potatoes. Pour 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
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
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!

Potatoes are a vegetable no less popular in France than in our area. And it is to this country that we owe an amazingly tasty dish, the popularity of which has gone far beyond its geographical borders.

History of food

We are talking about the famous treat under the sonorous name “Dauphine potatoes”. It appeared in French cuisine around the 14th century, when the province of Dauphiné finally became part of the kingdom, and the eldest son of the ruler, his main heir and successor, began to be called the Dauphin. As legends say, the first to receive this title was the son of Charles V, the future King Charles VI. He adored dishes that were traditional in eastern and alpine France. And it was this monarch who demanded to cook “Dauphine” potatoes especially often. That’s why, by the way, it received such a sonorous name. It can be interpreted in two ways. First, the Dauphine potatoes are for the Dauphine. Secondly, potatoes a la Dauphine, that is, cooked in the Dauphine region. But, be that as it may, it is not the name that is important, but the taste of the food and the specifics of its preparation. Naturally, over time, the classic recipe for the dish acquired various variations. How differently you can prepare Dauphine potatoes, what new ingredients to add, how to decorate and what to serve with - you will learn all this from our article.

Good old classic: food preparation

What is the delicacy of Dauphine potatoes? Its recipe, according to experts, is close to the equally wonderful French-style meat, only with different ingredients. You will need: about a kilogram of potatoes, a teaspoon of salt, a little ground black pepper, a piece of hard cheese of your favorite variety - 250 grams. And also a couple of cloves of garlic, butter, an egg and 200 g of a creamy milk mixture. How to get it: Simply combine 100g of fresh milk with the same amount of heavy cream.

Good old classics: from stove to table

Let's start the ceremony. To do this, peel the potatoes, wash them and cut them into thin slices. You can use a shredder to make them the same. Place them in a wide bowl and season well with salt and pepper. Grate the cheese on a medium grater and add half of it to the potatoes. Separately, beat the egg with the milk-cream mixture in a blender and add to the potatoes, stir. First, very generously rub the inside of a high-sided baking dish with garlic, then with butter. Place the potato mixture in it, sprinkle with cheese and place pieces of butter on top. Place the dish in a preheated oven and bake for about 40 minutes at 160 degrees. When your Dauphine potatoes acquire a golden brown crust, the recipe recommends turning off the oven, but leaving the baking sheet in it for another couple of minutes, and only then removing it. The delicacy should be served with a salad of fresh vegetables and a bottle of good white wine.

Potatoes with spices

Dauphine potatoes are baked in the oven in a slightly different way. Although the cooking technology is close to the previous recipe. You again need 1 kg of the main vegetable, 2 eggs, 8 g of butter, 50 g of milk, a little nutmeg and ground pepper, coriander, salt to taste and a piece of Swiss cheese. Cut the peeled potatoes into slices. Rub the baking sheet generously with garlic, then with butter. Layer the potatoes, sprinkling them with a mixture of salt and spices. Beat the eggs into the milk, mix, lightly whisking, and pour over the potatoes. Place it in a hot oven and roast for about 45 minutes. Just before removing, sprinkle with grated cheese. Spicy and tasty, right? And if you serve a good portion of meat and mustard with the potatoes, you won’t be able to pull your ears away from the food at all!

Dauphiné donuts: ingredients

I would like to emphasize, dear readers, that there is not only baked Dauphine potatoes. They also make it in the form of balls, with choux pastry, deep-fried. This way you get delicious crispy donuts, which French chefs also call “Dauphine” potatoes. It’s difficult to judge which option is tastier, since both are incredibly appetizing, nutritious and cause sincere delight among all connoisseurs of good cuisine.

Dauphine donuts: how to fry

To prepare “Dauphine fries”, or “Dauphine” donuts, you need half a kilogram of potatoes, and for the dough - 4 eggs, 130 g of flour, a glass of water, 80 g of butter, salt, ground pepper and nutmeg. Boil the potatoes in their jackets in salted water. Then peel and mash into a puree, but without any liquid. Prepare the choux pastry separately, adding grated nuts into it, just a little, so that the smell is not strong. Pour the puree into the dough, stir until smooth, add salt or pepper if necessary. By the way, to give the “dauphine” a brighter look, season the workpiece with a small amount of turmeric powder. Heat oil in a deep fryer or just a cast iron pot, scoop up lumps of dough with a teaspoon and send to fry. During the heat treatment process, potato donuts expand well in volume and become golden. Remove them with a slotted spoon, place them on a paper towel and fry the next batch. Roast poultry, lettuce, fresh cucumbers and table wine are ideal for the Dauphine potato donuts.