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When I was living in Silicon Valley, whenever our social group had a potluck, Pascale, my dearest French girlfriend, arrived with fabulous French main and dessert dishes made from scratch. There was never a leftover to take home at the end. Pascale is one of those home cooks who doesn’t measure or compromise ingredients and always creates masterpieces. When I ask for recipes, she has to document from memory and e-mail them to me. She has a magic touch. I can never make it the way she does.
This is a very simple yet tasty recipe I learned from Pascale, with a little twist of mine, using less cream.
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Red Potato Gratin / Dauphinoise
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 4 large red potatoes, peeled and sliced no thicker than 1/8” slices
• 1 clove garlic, extra-finely minced
• salt & ground black pepper to taste
• 5 Tbsp heavy whipping cream
• 3 Tbsp water
DIRECTIONS
◊ Place rack on middle oven shelf and preheat oven to 190°C / 375°F.
◊ In an oven-safe casserole dish add 1 Tbsp heavy cream.
(I used Pyrex: 23cmL x 13 cmW x 8cmD / 9”Lx 5”W x3”D)
◊ Split sliced potatoes into three batches and divide minced garlic in two.
◊ Layer first batch of sliced potatoes, sprinkle with salt, pepper and one batch of garlic and
pour 1 Tbsp of heavy cream. Repeat in same order and finish with last batch of sliced potatoes.
◊ Pour remaining 2 Tbsp of heavy cream all over, add water in corners and cover with foil.
Bake for 60 minutes. Serve warm.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Heaven… did you ever have this on Princess??? Divine!
I also love red potatoes but I prefer to wash them really well & scrub them & leave the red peel on, from time to time! A tasty dish! Yummy!
Hi Sophie, I totally agree with keeping the skin on. That is where the best nutrition are, and I think it adds visually too.
I’ve seen many recipes for dauphinoise potato but haven’t around to trying it yet… your recipe has inspired me
I LOVE potatoes Fae! In all shapes and forms! I have had them cooked in many different ways, but I have yet to have them a la Dauphinoise. Will definitely have to try this!! Thanks for sharing.
I am glad you are using the authentic recipe: no cheese!
That’s exactly what Pascale would say! Are you French GreedyFrog? 😀
I love potato bake (as we call it here!)…one of my favourite dishes. Your friend, Pascale, sounds like an amazing cook!
Yum! This looks really good. I would love to be able to cook without measuring my ingredients.
It looks delicious!
They say a lot of good things are coming out of the Silicon Valley and you are one of them Fae with this great recipe. I love Red Potato Gratin and the twist you always give your recipes making them your own!!
Thanks for sharing Fae. Chef Randall
Oh Fae, I have red potatoes and whipping cream!! This looks so good
Bookmarked!!
Love potato gratin, your recipes are so versatile and delicious.
Love the tip to replace some cream with water. That’s smart thinking!
This is such a delicious way of serving potatoes.