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, thyme, sage, parmesan, dijon mustard, lemon zest and a touch of miso.
How to Make Festive Gratin Dauphinoise
With a little careful preparation, the potatoes will roast slowly for 1 hour and 20 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. Peel the potatoes with a mandolin or sharp knife and cut into thin slices. Remove the green ends from the leeks, halve lengthways and then cut into thin strips. Clean and fry the leeks and set aside with the potato slices.
Creamy Sauce for Potato Gratin
A beautiful combination of milk, cream, miso, lemon, thyme, rosemary, sage and Parmesan cheese make for a rich and satisfying sauce to cover the potatoes in.
Finishing the Sauce
The potatoes and leeks are then added to the sauce, coating each piece well and heating gently. Pre-warming the potatoes in the cream sauce before placing them in the oven will help them cook evenly.
Perfectly roasted potato gratin dauphinoise
Finally, transfer to a well-greased baking tray and bake in the oven for 1 hour and 20 minutes, until bubbly and deliciously golden on top. Baking times will vary depending on the thickness of your potatoes and the temperature of your oven.
Finishing Touches – Butter and Sage Garnish
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!
Recipe: Festive Gratin Dauphinoise
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Festive Gratin Dauphinoise
Ingredients
- 1kg potatoes
- 2 large leeks
- 300ml double cream
- 280ml milk
- 1 garlic cloves, crushed
- 1 tbsp miso paste
- 2 tsp sea salt flakes
- cracked black pepper
- rind of half a lemon
- 1 tbsp dijon
- 1 twig rosemary, leaves removed and finely chopped
- 1 sprig thyme
- 6 sage leaves, chopped fine
- 60g parmesan, finely grated
Garnish
- 6 extra sage leaves for garnish
- 2 tbsp butter
Instructions
- First start by peeling and thinly slicing the potatoes with a mandolin or sharp knife.
- Cut green ends off leeks, half lengthways, and then thinly slice. Wash the leeks and fry in a little butter until soft.
- Make the bechamel sauce: Add the milk and cream to a saucepan over medium heat. Add crushed garlic, miso paste, mustard, lemon rind, rosemary, thyme, sage, salt and pepper. Whisk until smooth. Add the leeks and parmesan and stir to combine. Tip: Make sure the sauce is a little more salty than usual so the potatoes are properly seasoned.
- Add potato slices to the bechamel and toss well to combine. 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.
- Heat oven to 160°C (fan forced) Place a tray or some foil at the bottom of the oven to catch any spillage. Cover the gratin with foil and bake in the oven for 1 hour After this time, remove the foil and bake for another 20 minutes until nicely browned (if potatoes start to brown too quikcly just cover with foil again and continue to cook).
- Push a skewer or fork through the gratin that the potatoes are cooked through and very soft. Remove from the oven, and if not already covered with foil, cover again and allow the gratin to cool for 10 – 15 minutes before serving.
- To finish: Fry sage leaves in butter until crispy and spoon butter and sage leaves on top.