Table of Contents
- A revamped version of the popular creamy potato pie with some added aromatics
- How to make Festive Gratin Dauphinoise
- Leek and Potato Gratin
- Creamy bechamel sauce for potato gratin
- Finding the sauce
- Perfectly roasted potato gratin dauphinoise
- Finishing touches
- Similar recipes found on flaevor.com
- Recipe: Festive Gratin Dauphinoise
A revamped version of the popular creamy potato pie with some added aromatics
Any time of year is a good time for potato gratin dauphinoise, but the festive season is when you can really indulge in this wonderfully creamy, decadent dish and enjoy its full potential as the ultimate comfort food.
Traditionally, thinly sliced potatoes are cooked in a mixture of milk and cream with a touch of garlic and sometimes cheese. This revamped version includes sautéed leeks, fresh rosemary, sage, parmesan, dijon mustard, lemon zest and a touch of miso. Full of flavour and a very exciting side dish.
How to make Festive Gratin Dauphinoise
With a little careful preparation, the potatoes will roast slowly for 1 hour and 15 minutes, leaving you time to relax or get on with other cooking. Below is a step-by-step guide to getting your gratin nicely set and ready to roast.
Leek and Potato Gratin
Leek and potato is a popular combination for gratin, and it’s very easy to make. Using a mandolin or sharp knife, peel the potatoes and cut into thin slices. Remove the green ends from the leeks, cut them in half lengthwise and then cut them into thin strips. Clean and fry the leeks and set aside with the potato slices.
Creamy bechamel sauce for potato gratin
Instead of using cream and cheese, a roux of butter and flour is combined with milk and cream to make a rich, thick béchamel sauce. The rest of the ingredients, including lemon, rosemary, sage and parmesan, are whisked in.
Finding the sauce
The potatoes and leeks are then added to the bechamel, coating each piece well and then gently heating through. Pre-warming the potatoes in the béchamel before transferring them to the oven for roasting will help them to cook evenly.
Perfectly roasted potato gratin dauphinoise
The final step is to transfer the grain to a well greased baking tray and bake in the oven for about 1 hour and 15 minutes until bubbly and deliciously golden on top. Roasting times will vary depending on the thickness of your potatoes and the temperature of your oven.
Finishing touches
To finish your gratin before serving, simply fry some sage leaves in a generous amount of butter until crisp. Brush the top of the gratin with the melted butter from the pan and garnish with the crispy sage leaves. Now it’s ready to serve!
Similar recipes found on flaevor.com
Recipe: Festive Gratin Dauphinoise
Festive Gratin Dauphinoise
Ingredients
- 800g potatoes
- 2 tbsp butter
- 2 tbsp flour
- 2 leeks
- 300ml double cream
- 200ml milk
- 1 garlic clove crushed
- 1 tbsp miso paste
- 2 tsp sea salt flakes
- Cracked black pepper
- ½ lemon rind
- 1 tbsp dijon
- 2 twigs rosemary leaves removed and finely chopped
- 6 Sage leaves chopped fine
- 6 whole sage leaves for garnish
- 60g parmesan finely grated
Instructions
- First start by peeling and thinly slicing the potatoes with a mandolin or sharp knife. Soak them in salt water whilst you prepare the other ingredients. The water will help remove starch and the salt will inject added flavour.
- Cut green ends off leeks, half lengthways, and then thinly slice. Wash the leeks and set aside.
- Make the bechamel sauce: Make a roux by melting the butter and then stirring in the flour. When a thick paste has developed, slowly whisk in the milk bit by bit until the mixture is smooth.
- Next, slowly whisk in cream. Once you have a nice thick creamy white sauce, add crushed garlic, miso paste, mustard, lemon rind, parmesan, rosemary, sage, salt and pepper. Whisk until smooth. Remove from the heat, taste and season with salt and pepper as needed. Tip: Make sure the sauce is a little more salty than usual as the potatoes really suck in flavour and without enough salt, it can taste bland.
- Add potato slices and leeks to the sauce and toss very well so everything is evenly combined. Cook gently on the stovetop for a couple of minutes to help soften the potatoes.
- Butter a 2-litre gratin dish. Pour the potato bechamel mixture into the tray and shake a little from side to side to make sure it sits evenly.
- Place a tray or some foil at the bottom of the oven to catch any spillage. Loosely cover the gratin with foil and bake in the oven for 30 minutes. After this time remove the foil completely and bake for another 45 minutes.
- Push a skewer or fork through the gratin that the potatoes are cooked through and very soft. Remove from the oven, cover again with foil and allow to cool for 10 – 15 minutes before serving.
- For a nice finish, fry some sage leaves in butter until crispy and layer on top.
