The name Dauphinoise comes from the Dauphine region of France, where this type of potato dish is a staple of their cuisine, and is often confused with potato gratin. I also made such a mistake until I delved into the history and preparation of both dishes.
The differences are that if you put bread crumbs, cheese, and/or egg on the potatoes and it makes a crunchy crust when baked, then you have made a gratin, whereas potatoes Dauphinoise are simply topped with a dairy mixture that will not harden in the oven. To add to the confusion there also exists a Gratin Dauphinoise which mixes the two recipes. Not too complicated, isn’t it?
In France, this dish is often served with roasted lamb to create a full flavored combination. When prepared this way, the potato becomes very rich, very tender, and very delicious…I would even go so far as to call it “silky pleasure” for potato lovers!
Potatoes Dauphinoise (Pommes de Terre Dauphinoise)
- 1 ½ – 2 lb potatoes (russet or golden)
- 1 large clove garlic, diced
- 1-2 tbsp. butter
- 1 ½ cup heavy/whipped cream
- Freshly ground black pepper
- Dash of ground nutmeg
Preheat the oven to 350 F (180 C).
Grease baking dish with half of the butter.
Sprinkle garlic on top on a bottom of the form.
Peel the potatoes and slice them very thinly. (Mandoline slicer is very helpful).
Layer potato slices in the dish slightly overlapping them, seasoning with a little salt, pepper, and nutmeg, and slightly drizzling potatoes with the cream.
Repeat in same manor. You should have 3-4 layers of potato slices.
Pour the cream over potatoes and top with 1 tbsp. of the butter.
Cover with foil and bake for 3o-40 minutes.
Uncover and continue to bake for 15-20 minutes.
Remove from the oven and let rest for 5-7 minutes.
Cook with pleasure and enjoy the world!