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Thu Oct 11, 2018, 02:58 PM

Potatoes Dauphinoise recipe (sort of)

So, another recipe that's perfect for the run-up to Thanksgiving. Hubby comes from Texas, and he remembers all of the ridiculously sweet dishes that would come out at Thanksgiving. Sweet potato/marshmallow casserole, candied yams, congealed salad. Neither of us has a particular sweet tooth, but one thing we definitely love is RICH! So, here's an alternative to your typical sweet starchy dishes: One that's full of butter and cream! The only thing keeping it from being a traditional dauphinoise recipe is the addition of cheese (which makes it a cross between dauphinoise and gratin).

You can replace the cheese with whatever kind of good melting cheese you like. We used asiago, but a gruyere or emmenthaler would be more traditional. If you want to get super fancy you can top it with something like Comte (so good!). You can also replace the garlic with shallots (which we did for Canadian thanksgiving because my mom can't do garlic).

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Arrow 6 replies Author Time Post
Reply Potatoes Dauphinoise recipe (sort of) (Original post)
Saviolo Oct 11 OP
Thyla Oct 11 #1
Saviolo Oct 11 #2
Kali Oct 11 #3
Saviolo Oct 11 #4
Kali Oct 11 #5
Saviolo Oct 11 #6

Response to Saviolo (Original post)

Thu Oct 11, 2018, 03:21 PM

1. Yum!

As someone with a french Wife I generally leave her to make our gratins. Always lots of cream, garlic, butter, cheese and salt and pepper. I would say cheese is a perfectly acceptable and necessary addition and when I make it I like putting browned off lardons in as well.

I would say food of the gods but if you really like rich, creamy and good then you should investigate Tartiflette. It's a favourite for me but you really need the actual reblochon cheese.
Now I'm hungry.

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Response to Thyla (Reply #1)

Thu Oct 11, 2018, 04:13 PM

2. Ah, I've seen recipes for that.

FoodWishes (one of my YouTube inspirations (Thanks, Chef John!)) has a recipe for Tartiflette, but we haven't made it yet. We can pretty easily get Reblochon cheese around here, so that's not an issue, though hubby prefers to avoid potatoes where possible (though I've talked him in to doing a few videos on them for the channel!)

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Response to Saviolo (Original post)

Thu Oct 11, 2018, 05:37 PM

3. yum, question

do you keep your stone on the very bottom of the oven or is it up on a shelf? my oven is a piece of crap and won't hold temp at all, been thinking of leaving some red brick pavers in the bottom now that the weather is cooling off.

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Response to Kali (Reply #3)

Thu Oct 11, 2018, 05:42 PM

4. It lives on the floor of the oven!

Those pizza stones are great and really temperature resistant. For a crappy gas stove/oven like ours, it also helps to hold and evenly distribute heat in the oven. Fringe benefit, when we wanna make pizza, it's already in place!

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Response to Saviolo (Reply #4)

Thu Oct 11, 2018, 05:48 PM

5. LOL I didn't want to insult you

but I think we have the same stove.

at least I sure know mine is crappy! I thought it was because soon after I bought it mice got in it and stole all the insulation (and filled the space between oven and burners with dry cat food), but maybe it is just crappy anyway.

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Response to Kali (Reply #5)

Thu Oct 11, 2018, 07:38 PM

6. We rent!

We don't have control over our own appliances, and the landlord obviously got whatever was cheapest at the time. It works fine, and I wouldn't trade it for an electric stove for anything, but it's certainly got its flaws!

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