Dauphine potatoes with cheese crust in the oven

Dauphine potatoes with cheese crust in the oven

Category: Culinary recipes

Kitchen: french

Ingredients
Potatoes	900 gr.
Cream 33%	200 gr.
Milk	200 gr.
Butter	50 gr.
Hard cheese	200 gr.
Salt, pepper, provencal herbs, thyme, garlic, nutmeg	to taste and desire

Cooking method

• We clean the potatoes. cut into slices and put in a baking dish. There salt and pepper it, season with herbs and garlic and mix with a third of grated cheese.
• 
• Mix cream and milk and pour in potatoes
• 
• Cover the form with foil and place in an oven preheated to 180-200 degrees for 40 minutes
• 
• After this time, remove the foil
• 
• See the potato "tied - grabbed" with the cream? This means that we are on the right track :))
• Then fill the potatoes with cheese and put butter on it
• 
• 
• And again send to the oven until the cheese crust is browned
• 
• The blush of the cheese crust is the indicator of the readiness of our dish. By the end of cooking, all the cream / milk should be absorbed into the potatoes, it should look like this
• 
• Bon Appetit!:))
• 

The dish is designed for

6 servings

Time for preparing:

One and a half - two hours

Cooking program:

Oven

Note

A tasty side dish, dauphinois potatoes or dauphine potatoes, is a well-known French dish, widespread throughout the world and prepared in many variations. In fact, this dish is a gratin - raw or pre-boiled potatoes in cream and under a crust of hard cheese. 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 first official mention of gratin dauphine potatoes was in about 1788 during a celebratory dinner for employees of the city of Gap, in Provence. Historically, the city belongs to the Dauphiné region (fr. Dauphiné), in the Alps with the center in the city of Grenoble. Baked potatoes with cheese and cream or milk are widely known in the world, especially in the USA and Canada. Typically, dauphine potatoes are made from raw tubers, which are chopped thinly and then boiled in milk or cream. Then the potatoes are baked under a cheese crust. Depending on the sequence of preparation and the general technology, very similar dishes can be very different, but always tasty. Among the known options - 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.

Potatoes ... Vika, thanks for the recipe, I will definitely try to cook it.

[gala10]

gala10, my dear, Checkmark, thank you sincerely for your support and attention :))

Vikulenka, what a prettier beautiful potato, thanks for the recipe. In the bookmarks for now.

[Gaby]

GabyThank you, Vikulya, for stopping by the light. For winter, a good dish, nourishing and warming. Can be used as an independent dish, or as a side dish

Great dish, super !!!!!

[Yarinka]

Yarinka, thank you, Irochka! :))

All I can do is learn, learn and learn again from such smart and handy girls like you and from many, many other girls and guys on our forum, and thank you and everyone for teaching us: rose

[Yarinka]

Yarinka, thank you so much for such kind words, but what you, Irochka, I’m far from handy, I’m generally the mistress, so I don’t teach anyone, but I just share it when something turns out well and I’m delicious and like it myself. I have a suggestion: let's be on the "you", okay?

I love potatoes in any form. But something our youngest does not respect potatoes.Can eat meat in French, sometimes fried ...

Well, everyone has their own preferences ...