Potato Dauphinoise (aka potatoes with cheese sauce)


A couple of years ago Shankar made a delicious potato dish knowing that his wife loves potatoes in any shape or form.  He used a French method of baking potatoes in milk (often including cream) and cheese called 'dauphinoise'.
The result was individual stacks of potatoes, sliced thinly, layered with a delicious mornay sauce, baked to perfect crispiness on top and oozing fromage inside.  Back then, we had no discipline and our cheese budget would rival our weekly meal budget.  Shankar might have been inspired to make this with the blocks of gruyere, havarti, and various other high brow fromages in the cheese drawer of our fridge.
The pictures have been tantalizing me since. Here is the recipe loosely based on the preparation because it has been so long we can barely remember what we did.  But I do remember it was a memorable night with friends over to enjoy the cheesiness of course!

Potatoes Dauphinoise

2 tablespoons butter
3  cups whole milk or half-and-half
1 cup shredded Gruyere Cheese
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
2½ pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry

Mode d'emploi: 

Step 1: Make the Mornay Sauce (Bechamel with Cheese)

  1. Heat the milk in a saucepan (or microwave it until its steaming). 
  2. In a heavy saucepan, melt the butter. Once the butter melts add the flour and cook until the flour lightly browns.
  3. Add the milk to the butter and flour in a stream while continuously whisking.Whisk until the sauce thickens and you can draw a line across the spoon coated with the sauce. 
  4. Add the cheese (grated, and reserve some for the topping) and mix in until its melted.
  5. Season with salt, pepper, and nutmeg.
  6. Add the potato slices to the sauce and stir to coat. Carefully arrange the slices in individual ramekins and ensure you add some sauce in between layers.  Sprinkle the reserved cheese on top and dot with butter. Set in the oven. Raise the heat to 400°F and bake for 1 hour. 
  7. Remove from the oven, let it cool. You will then need to loosen the edges of the potato and then invert the ramekin on a plate. Flip your potato stack over and voila, individual potato dauphinoise.

10 comments:

Ms.Chitchat said...

Wow, that was a perfect visual treat.Sure to taste good too.

A_and_N said...

This looks perfect. I have gruyere. Maybe its time to blow my budget :P and do this, after all

Savithri said...

Sounds delicious!

Latha said...

Looks super delicious. YUMMY!

Maya said...

Looks delicious! I sometimes make a vegan version of this, not because I'm vegan, but to cut the richness and include heart-healthy fats. One of my favorites is with thinly sliced potatoes and fennel baked in cashew milk and topped with crunchy breadcrumbs. Try it sometime!

Srini said...

Nice blog. Finally someone trying and writing about contemporary recipes with an Indian twist!

If you happen to stop by at Las Vegas any time, we'd love to meet with you at India Oven - our little Las Vegas Indian restaurant

Srini

shriya said...

wowwwwwwwww!!!!!! I love your pictures, sooo perfect and very creative. I couldn't take my eyes out of it... Gotta try this recipe sometime..

Nandita said...

This is a feast for the eyes dear girl! Do tell your hubby that his wife is very lucky :)
When was this posted? Is your blog active now or not yet - cant tell as there are no dates posted...came back here to note my fav recipe for Milagai podi- the bottle has been empty for a while..
Do keep in touch.
Love
N

Nee said...

thats really interesting!! Thanks for posting :)

Niv mani said...

Love the idea of making this in individual ramekins!