Bleu Cheese Gratin Dauphinois. When I have to think of a perfect dinner party side, gratin dauphinois and green beans always come to my mind. But my favorite is certainly pommes dauphines. This traditional French side dish is made of mashed potatoes and choux pastry.
Gratin Dauphinois: Gratin Dauphinois or Potato Dauphinois is a very popular French side dish. This is a simple cheat recipe to prepare the dish quickly. Add double cream, salt, black pepper powder, crushed garlic cloves, bay leaf, pinch of nutmeg and Parmesan cheese. You can have Bleu Cheese Gratin Dauphinois using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Bleu Cheese Gratin Dauphinois
- You need 3 lb of Idaho potatoes; peeled and sliced very thin.
- You need 1 of package bleu cheese crumbles.
- You need 1 of package bacon.
- It's 2 cup of heavy cream.
- You need 1 cup of grated parmesan cheese.
- Prepare 1 of lemon; zested.
- You need 1 of salt and pepper.
Add around ¼ cup of water. Traditionally Gratin Dauphinois does not include cheese, although its creamy consistency often makes people think there must be some in the dish. If you want to add cheese we like Gruyere and we actually made a second batch with it to see the difference. The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream.
Bleu Cheese Gratin Dauphinois step by step
- Cook bacon on sheet tray in oven at 375° for approximately 25 minutes or until bacon is crispy. Drain fat. Pat bacon dry with paper towels. Chop bacon into small bits and set aside..
- Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Top with half of bleu cheese crumbles and 1/3 of parmesean and bacon. Squeeze 1/3 of the lemon juice. Repeat two more times. Pour remaining cream over top and press down to ensure distribution of cream. Cover with foil and bake at 350° for approximately 1 hour. Uncover during last 15 minutes. Garnish with lemon zest. Serve with sour cream if desired..
- Variations; Sour cream, creme fraiche, butter, applewood smoked bacon, cheddar, gruyere, scallions, chives, cayenne, jalapenos, celery root, parsley, rosemary, celery, onion, walnuts, asiago, pancetta,.
Remove from the heat and stir in the sliced garlic, followed by the potatoes, nutmeg and a handful of the grated cheese. Stir well, then return to the heat and simmer until the potatoes have started to soften. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Le gratin dauphinois est une recette classique et appréciée de la cuisine française régionale.
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