The French have talent to turn ordinary ingredients into a culinary experience – and Dauphin’s potatoes are the perfect proof. They look unobtrusive on the plate, but as soon as you taste their silk creamy and a delicate taste with a touch of garlic, you will understand why this side dish has become a darling of many Sunday boards.
Dauphin’s potatoes, also known as Gratin Dauphinois, are one of the French classics that will enchant you for the first tasting – and will not let go. At first glance, they look like an ordinary potato pudding, but once you pull them out of the oven, the whole kitchen of garlic, cream and butter is spilled. When you cut them and take them with a spoon of fine, perfectly cooked layers of potatoes, you will understand why this dish has won the heart of gourmets around the world.
Video from kitchen shelter to prepare potatoes Dauphinoise, check out youtube:
Source: YouTube
“Potatoes are one of the basic foods that have been served as a very important source of energy and vitamin C in world history. They are a significant food at least a European diet,” RNDr’s nutritional advisor emphasizes this crop. Michaela Bebová.
The foundation of the recipe is very easy
The basis of the recipe is surprisingly simple – you do not need any cheese, broth or thickeners. Traditional Dauphin’s potatoes are prepared only from thinly sliced raw potatoes, cream, garlic, butter and a little salt and pepper. The French pride themselves on the fact that in simplicity there is strength, so they rely on the quality of raw materials and accurate procedure. It is crucial to slice potatoes really into thin slices – ideally with mandolin – to peeled well and soak the cream.
The potatoes are layered into the butter -greased baking dish, each layer slightly salted, pepper and sprinkles cream. Finally, the whole baking pan is covered with aluminum foil and slowly bakes in the oven to spin the potatoes and soften. In the last phase, the foil is removed and the surface is allowed to evaporate beautifully – just then, Dauphin’s potatoes get their unmistakable creamy consistency and a finely crispy crust.
Luxury side dish to roast meat
Although they originally come from the French region Dauphiné, today you can indulge them as a luxurious side dish to each roast meat – from classic roast to beef or lamb. They are so rich and saturated that they stand up as a separate dish with a light salad.
If you are a lover of cream, you will love Dauphin’s potatoes. It is a recipe that requires a bit of patience, but it will reward you with a perfect taste.
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