Gratin dauphinois, or dauphinoise potatoes, could not do without garlic. And this is a fact. Garlic and nutmeg is what gives the potatoes lovely earthy flavour and make them so special. Now, you can add more or less raw garlic to your dauphinoise potatoes, but my favourite way to cook it is with the addition of smoked garlic. I think that this version takes the beautiful dauphinoise potatoes to another level.
Smoky Dauphinoise Potatoes
Dauphinoise potatoes with smoked finish is a great way to enjoy this traditional French dish and, if you can get hold of smoked garlic (or you can smoke it yourself), I would encourage you to give it a go. I had mashed potatoes in the past with cream, butter, nutmeg and a bit of minced smoked garlic, but I have learnt that it is the baking process that accentuates the harmony of the ingredients.
Gratin dauphinois sounds so elegant in French, doesn’t it?! It makes me smile when I think that it is only the potatoes with cream, garlic and seasoning that makes it taste so good! Sometimes the best turns out to be the simplest one! Frankly, if something tastes like heaven, it contains either butter or cream, or both. Ok, let’s be fair – nine times out of ten! 🙂
Dauphinoise potatoes dish is rarely seen solo due to its richness. It tends to be served as a side to roasted or baked meats.
I found the original oak smoked garlic dauphinoise potatoes recipe in The Garlic Farm Cookbook, which I bought during my last visit to the farm. Ever since I adapted this recipe I can honestly say that I have trouble with going back to the old one, without the smoked garlic.
- 800 g Yukon Gold potatoes - thinly sliced
- 250 ml whole milk
- 350 ml heavy cream
- 1 tsp white pepper
- 2 tsp salt
- 1 tsp ground nutmeg
- 6 plump, smoked garlic cloves - thinly sliced
- 1 - 2 plump, raw garlic cloves - minced
- 130 g Gruyere cheese - grated
- Preheat oven to 180C.
- Combine milk, cream, pepper, salt, nutmeg, raw garlic and 100 g Gruyere in a deep pan and bring the ingredients to boil.
- Lower the heat to a minimum, add potatoes and simmer for 15 min stirring occasionally.
- Using slotted spoon, transfer the potatoes to an oven-proof dish and spread them evenly. Top the potatoes up with the remaining cream sauce just to cover them. Sprinkle the remaining Gruyere cheese on the top.
- Cover the potatoes with an aluminium foil and bake for 1 hour.
- Bake or broil uncovered for another 15 min for the extra colour and a crisp finish on the top.