Festive Dauphinoise - Day 15
This Festive Dauphinoise is a creamy potato gratin with festive flavors. Layers of thinly sliced potatoes are baked with a rich cream sauce, cheese, and herbs. It's the perfect side dish for your holiday table.
As the festive season approaches, thoughts naturally turn to comforting and indulgent dishes. One such standout is the classic Dauphinoise—a French potato casserole renowned for its creamy richness. Holiday Dauphinoise offers a special twist on the traditional recipe, bringing festive flavours and a touch of sophistication to the table. This dish is perfect for enhancing any holiday gathering, from an elegant Christmas dinner to a cosy evening with family.
Dauphinoise potatoes, or 'gratin dauphinois', originate from the Dauphiné region in south-eastern France. This dish typically combines thinly sliced potatoes with a rich blend of cream, garlic, and cheese, baked to perfection. The result is a velvety, golden casserole with layers of tender potatoes, each bite bursting with flavour.
The beauty of Holiday Dauphinoise lies in its versatility. You can easily tailor the recipe to include festive elements, such as a hint of nutmeg or a sprinkle of thyme, which evoke the aromas of the season. These simple additions elevate the dish, making it even more suitable for special occasions.
While Dauphinoise is luxurious and satisfying, it doesn't have to be complicated to prepare. By focusing on quality ingredients and careful layering, you can achieve a dish that looks and tastes impressive without a lot of fuss. It’s an excellent make-ahead option, allowing you to spend more time enjoying the festivities and less time in the kitchen.
So, if you're searching for a dish that combines comfort, elegance, and festive flair, Holiday Dauphinoise is the perfect choice. It promises to be a crowd-pleaser, bringing warmth and joy to any holiday meal.
To craft this delicious Holiday Dauphinoise, gather the following essential ingredients:
Ingredients
- 1.5 kg of Maris Piper potatoes
- 500 ml of double cream
- 300 ml of whole milk
- 2 cloves of garlic, crushed
- Salt and freshly ground black pepper
- 9ish sage leaves
- 200g brie
- 200g sharp cheddar
- Pinch of white pepper
- Cinnamon stick
When choosing your ingredients, prioritise quality. Fresh, firm potatoes will yield the best texture, while high-quality dairy products ensure a rich and creamy sauce. A well-aged brie cheese brings a nutty depth of flavour that complements the potatoes perfectly.
Maris Piper potatoes are ideal for this dish due to their creamy yet firm texture, which holds up well during baking. For the dairy components, double cream provides the necessary richness, while whole milk helps balance the sauce's consistency. Crushed garlic infuses the dish with aromatic warmth, and a cinnamon stick adds a subtle hint of spice that enhances the overall flavour profile.
When it comes to seasoning, freshly ground black pepper offers a more robust flavour compared to pre-ground varieties.
Opt for local sources whenever possible, as this often means fresher produce and higher-quality ingredients. Whether you're shopping at a farmers' market or a reputable grocery store, carefully selecting your ingredients will make all the difference in the final dish.
Method
- Start by peeling the potatoes and slicing them into thin, even slices, approximately 3mm thick. It's crucial to ensure the slices are consistent in thickness to guarantee even cooking. Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the cream mixture.
- In a saucepan, combine the double cream, whole milk, crushed garlic, cinnamon, salt, and freshly ground black pepper. Gently heat the mixture over a low flame, stirring occasionally, until it's warm and the flavours are well blended. Be careful not to let the mixture boil, as this can cause the cream to separate.
- Once the cream mixture is warmed through, remove it from the heat and set it aside. Drain the potatoes and pat them dry with a clean kitchen towel to remove any excess moisture. This step is important to ensure that the sauce adheres well to the potato slices.
- Now, you are ready to begin assembling the dish. Make sure your oven is preheated and your baking dish is buttered. Having all your components prepared and within reach will streamline the layering process and ensure a smooth assembly. With everything in place, you are now ready to move on to constructing your festive Dauphinoise.
- Start by buttering a large baking dish to prevent the potatoes from sticking. Arrange a layer of potato slices on the bottom, ensuring they overlap slightly. This helps to create a uniform and cohesive structure. Pour a portion of the warm cream mixture over the potatoes, ensuring each slice is well coated. Follow this by sprinkling a modest amount of grated cheese of your choice.
- Continue layering by adding another layer of potato slices, then more of the cream mixture, and another sprinkle of cheese. Repeat this process until all the ingredients are used up, ensuring each layer is evenly distributed. Aim for three to four layers, depending on the size of your dish and the thickness of your potato slices.
- When you reach the final layer, and all the potato is used up, pour over the remaining sauce and top it generously with the brie and sage. This will ensure a beautiful, golden-brown crust that is both visually appealing and delicious. Use a spatula to gently press down on the layers, ensuring they are compact and evenly covered with the cream mixture.
- Once assembled, the dish is ready to be covered in foil and popped into the preheated oven. Remember, the layering and the balance of ingredients are key to achieving a well-baked and flavourful Holiday Dauphinoise.
- Place your prepared dish on the middle shelf of the preheated oven. Allow it to bake for approximately 30-40 minutes, remove the foil and leave in the oven at 160°C for another 20-30 minutes until golden on top.
It's important to monitor the dish during the final 20 minutes to ensure the top doesn’t brown excessively. If necessary, you can cover the dish loosely with aluminium foil to prevent over-browning.
The aim is for the potatoes to be tender when pierced with a knife, while the top should have a golden-brown, slightly crispy layer. This contrast in textures is what makes Dauphinoise so delightful. Resist the temptation to increase the oven temperature for faster cooking, as a lower, consistent heat is key to achieving the desired creamy consistency without curdling the cream.
- Once the baking time is up, check the dish for doneness. The sauce should be thickened, and the potatoes should be fully cooked through. A useful tip is to insert a skewer or knife into the centre of the dish; it should glide in easily if the potatoes are done.
After removing the dish from the oven, allow it to sit for a few minutes before serving. This resting period helps the sauce to set slightly, making it easier to serve and enhancing the overall texture and flavour of the dish.
Before serving, let the Dauphinoise rest briefly to allow the sauce to set, making it easier to portion. For a visually appealing and aromatic finish, add fresh thyme sprigs as a garnish. This not only enhances the dish's presentation but also complements the creamy, rich flavours with a touch of herbal freshness.
If you're looking to add a bit more festive flair, a light dusting of finely grated nutmeg or a sprinkle of freshly chopped parsley can bring a pop of colour and an extra layer of taste.
When plating, consider using a wide, flat serving spoon to maintain the integrity of the layers. This dish is ideally placed at the centre of the table, inviting guests to help themselves and enjoy the communal aspect of a holiday meal.
Suggestions & Variations
While the classic Holiday Dauphinoise is delightful, there are many ways to customise it to suit your preferences or dietary needs. For an added depth of flavour, try incorporating a splash of white wine into the cream mixture before baking. This adds a subtle tang that complements the richness of the dish.
If you prefer a bit of crunch, scatter some finely chopped toasted hazelnuts or breadcrumbs mixed with a touch of butter over the top during the last 10 minutes of baking. This will give the Dauphinoise a satisfying textural contrast.
For a touch of earthiness, add finely sliced mushrooms between the layers of potatoes. They will cook down and infuse the dish with their unique flavour. Alternatively, thinly sliced parsnips or celeriac can be layered with the potatoes for a twist on the traditional recipe.
Those who enjoy a bit of heat might appreciate a sprinkle of chilli flakes or a dash of smoked paprika in the cream mixture. This will introduce a gentle warmth without overwhelming the dish's creamy essence.
For a lighter version, you can substitute part of the double cream with Greek yoghurt or crème fraîche. This will reduce the overall richness while still maintaining a creamy texture.
Vegetarians can rest assured that this dish is already suitable for them, but for a vegan alternative, opt for plant-based cream and vegan cheese. Nutritional yeast can also be sprinkled between the layers for a cheesy flavour.
By experimenting with these variations, you can personalise your Holiday Dauphinoise, ensuring it perfectly complements your festive meal. Whether you stick to the traditional method or add your flair, this dish is sure to impress your guests.
If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.
I hope you all have a wonderful day.
*Chefs Kiss*
