Pommes Dauphinoise (Potatoes au Gratin)
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ChefKellyCooksThenEats December 26, 2021
I definitely prefer the traditional French recipe with no cheese - just cream. From the Dauphine' region of the French Alps, I believe. But - if I'm going to add Gruyere (which is delicious) I would not follow this technique. The brown cheese on the top is very pretty, but the separation of cheese and milk is not very appetizing. I'd prefer to take the extra step of making the simple gruyere sauce and adding that to the layered potatoes. Was disappointed, but love many dishes on this site! Grant Achatz and Nick Kokonas have a gorgeous version which takes a spin on Escoffier's original. More focus on the cream and potato - with the gruyere as a finishing touch. Look for that one! Beautiful.
Sabine G. March 28, 2020
Made these last night exactly as written with the exception of heavy whipping cream to avoid curdle. So simple, flavorful, and most importantly- DELISH!
Starmade June 5, 2018
Cream is easier to work with but whole milk does work if other instructions are followed (thinly slicing potato, using shallow dish). Julia's recipe has a smaller amount of milk (1 c for 2 lb potato) and a little more butter. She directs you to use "boiling" milk; also the gratin dish is set over direct heat briefly after layers are put in place and before putting in the oven so the whole concoction is simmering by the time its hits the oven. The milk basically cooks into the potato and all the liquid should disappear. This is not a criticism of the recipe as written; just another way of explicating the process. I usually adjust the milk by feel and eyeball and my sense of the potato. I often use a milk/cream combination myself (obviating the extra butter also in julia's recipe).
Leah April 2, 2018
I doubled this recipe for a family birthday dinner and it worked great in two dishes. I used cream because of other comments, and I remember many times as a child my mom trying this technique and the diary curdling. It always tasted fine, but never looked super appetizing. With the swap out of the milk for cream I also added nutmeg to the milk while steeping the garlic. It was wonderful! I will make this over and over again.
Mary April 1, 2018
If you use cream, you will have success. I’ve used both whipping cream and creme fraiche (not together) and results were excellent.
Hairy T. March 15, 2018
I made this. Potatoes au gratin made without a bechamel really don't work, but it was tasty nonetheless. Won't be using this recipe again, except for the steeped garlic trick.
Jaimie M. January 1, 2018
This was delicious. I heated the 50/50 milk/cream I used with the sliced potatoes until the liquid thickened (about 5 minutes) with a little salt and bay leaf and then layered in the pan. The textures were great.
would russets (which i have, and it's snowing and freezing in chicago today) be okay to use instead of yukon gold (which i don't have)...
Lisa December 21, 2014
So I made this for a party this holiday season and then made it again and again... I have been using heavy cream in place of milk. Best potatoes ever. Nothing but compliments all around (and requests for repeats).
Patricia November 18, 2014
Used whole milk and it curdled really badly :/ I think I'll stick to cream next time!
Mary D. November 16, 2014
I made this dish, but used Crème Fraiche. I did not note any curdling. Was wonderful!
Hina K. November 10, 2014
I used all milk and had curdling...also, I used russet potatoes instead of yukon golds and the texture wasn't great and the potatoes were still a bit al dente even after 5 minutes of extra cooking. Could that be because of the russets?
Hina K. November 10, 2014
Also, which mandoline are you using? I bought a cuisinart one for 50 bucks and am very disappointed with it =(.
Merrill S. November 10, 2014
The curdling could have been a result of the potatoes. I like Yukon Golds here because they have a creamier texture. How think did you slice your potatoes? I have an Oxo handheld mandoline and really like it.
Curtis May 30, 2014
As a kid, to make this a meal, my mom would add diced ham, and serve it with salad and broccoli. With a well appointed salad, this also makes a beautiful presentation. Anxious to try your rendition (with and without the ham).
Mimi H. May 12, 2014
I used a 9" Pyrex pie pan. Not as sexy, but it all fit well. I used all while milk and am hoping it doesn't curdle….. now I'm worried…...
sfielding December 30, 2013
Had this saved for a very long time and finally made it. Wow! It was delicious. I had some french lemon-pepper, so I used that instead of regular pepper and it was extra amazing.
Solitaire November 26, 2013
Just made this today and my house smells wonderful now :) I used heavy cream instead of milk and added a bit of nutmeg to it while it simmered. Similar to a winter root veggie au gratin recipe I have but this one is such a classic.
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