Ingredients Meat 2 cups Bacon lardons, pre-cooked Produce 1 clove Garlic 1/2 cup Onions 5 Potatoes, Medium-sized 1 cup Spinach, fresh Baking & Spices 1 pinch Nutmeg 1 Salt and …
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Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In the French region of Dauphiné, every home cook has her own formula for preparing this gratin. Tip from author Paula Wolfert in "Mediterranean Clay Pot Cooking": Bake the gratin, let it stand for at least fifteen minutes, and then reheat it before serving.
These French Gratin Potatoes (Dauphinoise) are sublime. You can even make this (baked and all) a day before you serve it...just let it sit at room temp for a while, and then pop into a 350 F oven for about 30 minutes and then serve. It's even better this way.
Back in the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger.
Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes. Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe.