Today, World Moms Blog has a fun post about how everyone (well, a small chunk of the contributors) met their husbands. My story is there, although most of you know it by now. But you should totally go and read everyone’s story. Love is in the air!
And now – the awkward segue.
The difference between Scalloped Potatoes and Gratin Dauphinois is that the latter calls for cooking the potatoes in the milk mixture on the stove before putting it in the oven, and the American version has the potatoes boiled briefly first, before cooking it in the milk mixture in the oven.
I just thought you might like to have that mystery dispelled for you.
My recipe is from “The Joy of Cooking” as its base, but I’ve frenchified the sauce to make it more like Gratin Dauphinois. Shall we get started?
You should really pat them dry with a couple of paper towels on your cutting block, but I didn’t do that and ended up having to drain the liquid out of the dish later on. Not an elegant chef move – don’t make my mistake.
Now it’s time to make the “sauce.” Take 1 cup of milk and 2 cups of half & half (which doesn’t exist in France, so I used 1 cup of cream to 2 cups of milk – this might also have contributed to it being watery since the milk was 2%).
Then, get out your grated Cheddar and Swiss (or grate it yourself if you didn’t buy it pre-grated, as is so readily available in France, at least for the Swiss). I’ll leave it to you to determine how much.
Repeat those steps with everything, except for the onions, until all the potatoes are in the baking dish. There will be about three layers.
Et voila. You obviously won’t make this when you’ve been at the office all day, and are only at home to put the kids in bed and recover your sanity before starting in again the next day. But you might make this to accompany some steak and green beans on a night when you have guests over and you want your house to smell like a restaurant when they arrive. Because it does, with all that butter and garlic.
And I’ll have you know that after serving this for our guests last night, we’re eating vegetables tonight for dinner. Just vegetables. Okay, okay, maybe a little cheese on top, but primarily vegetables.
In case you think I exaggerate a bit with all that cream in the A Lady in France recipes.
Although you would not be wrong.
- 3-4 lbs potatoes
- 1 clove garlic and butter for the pan
- 1 small onion
- 2 cups half 1 half
- 1 cup whole milk
- ¼ heaping teaspoon nutmeg
- 1 heaping tablespoon dijon mustard
- 1 teaspoon salt
- grated swiss and cheddar – to taste
- 3 teaspoons flour (or gluten-free flour)
- salt and white pepper to taste
- Butter and “garlic” the large baking dish.
- Pre-heat the oven to 350°F.
- Peel and slice the potatoes thinly.
- Boil the slices for 8 minutes.
- Mince the onion.
- Combine milk, half 1 half, nutmeg, salt, mustard.
- Layer as follows on dish: potatoes, onions, swiss cheese, 1 tsp flour.
- Continue to do this until all the potatoes are used, with the exception of the onions, which are only for the first layer.
- Pour the cream sauce over the potatoes.
- Top with grated cheddar cheese.
- Bake covered for 45 minutes.
- Bake uncovered for 15 minutes