Easy Dauphinoise Potatoes (Potato Gratin) 감자그라탕 recipe. Sliced floury Maris Piper potatoes covered in a garlic cream sauce, topped with Parmesan cheese and finished in the oven. Absolutely delicious. Perfect for that extra special Thanksgiving or Christmas side dish.
Watch my Quick Dauphinoise Potatoes Recipe Video (2m 52s)
Gilded Gingerbread has had one of it best weeks ever this week. I wrote an article about my Kimchi making class in Manchester with Food Sorcery and it was picked up by two Korean newspapers that are published in the UK. The first one is Euro Journal (EKNews) and the second is Koweekly. I was so amazed when they picked up my story and then seeing myself in the newspapers! I’ve been grinning all week.
But the best was yet to come. Naver, which is the Korean Google, also picked up my story and wrote their own article about me. My YouTube channel has been going crazy all weekend with visitors. It is lovely to see people coming to check out my recipes. Thank you very much to everyone who follows us and subcribes to our various social media and YouTube channel. Thank you for spreading the word about my blog. I appreciate you very much.
The first time I ate Dauphinoise Potatoes was in Epernay in Northern France. We had taken my sister to Dijon, Chamonix, and then Zermatt, in Switzerland and Freiburg in Germany for the Christmas market. On the way home we stopped off at Epernay to pick up some Champagne.
Epernay is lovely. The town is surrounded by hundreds of vineyards all making one thing. Champagne. I have to say I really like Champagne, and in Epernay it’s nearly cost price. 🙂 Even in the supermarkets! We toured the Mercier cellars and picked up a couple of boxes in the Maison shop. We also stopped at Bolinger and Moet & Chandon for a bottle of Dom Perignon. The 2003 Vintage had not long come out and was relatively cheap. It was two days to Christmas so we treated ourselves. The Dom Perignon was G-O-R-G-E-O-U-S.
We stayed the night in Epernay and while we were walking around the town, we found a lovely little French restaurant. Of course it specialised in using Champagne in their dishes. We had roast chicken, pureed parsnips with Champagne (amazing) and creamy Dauphinoise Potatoes. For such a simple dish it was sooo tasty. Nothing but cream, milk and potatoes with a pinch of salt and pepper.
For my recipe, I have added garlic (always better with garlic!) parsley, thyme and Parmesan cheese. The combination is so lovely I could eat this every day, although you probably shouldn’t due to the amount of cream that is in it! But as it is nearly Thanksgiving and after that Christmas, what is half a litre between friends?
Make sure you slice the potatoes as thinly as possible. I use a mandolin as it is quicker and easier. Also, make sure you cook the potatoes in the cream sauce for about 3-5 minutes until they are soft. It does depend on how thin your slices are though. If they are not soft before you put them in the oven they will be undercooked and not as delicious. Best served with roast chicken or turkey and a glass of chilled Champagne. Happy Thanksgiving!
- 1kg Maris Piper or other floury potatoes, peeled
- 50g Parmesan Cheese
- 500ml Double Cream
- 500ml Whole Milk
- 3 Big Garlic Cloves, Mashed
- 2 Sprigs of Parsley, Finely chopped
- 1 Sprig of Thyme, Finely chopped
- Pinch of Black Pepper
- Pinch of Sea Salt
- Preheat your oven to 180°C/356°F.
- Slice the potatoes thinly with a Mandolin.
- Grate the Parmesan cheese and set aside.
- Heat a pan over a low heat and pour in the double cream and whole milk. Give them a quick stir.
- Add the garlic, parsley and thyme and a pinch of salt and pepper to taste. Stir them until it simmers.
- When the sauce is simmering, add the potatoes and cook until they are soft, stirring occasionally. About 3-5 minutes depending on the thickness of the slices. Taste the sauce at this point and add more salt and pepper if needed.
- Spoon the cooked potatoes and sauce into an oven dish. And then sprinkle over the Parmesan cheese.
- Bake in the oven for 25-30 minutes or until golden brown.
- When cooked take out of the oven and rest for 15 minutes before serving. Enjoy!