Dauphine Potatoes Recipe - Food.com (2024)

FAQs

Are dauphinoise potatoes the same as scalloped potatoes? ›

They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.

Potato Dauphinoise Storage Instructions

This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

Dauphinoise is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream, this dish traditionally does not contain any cheese. Potatoes au gratin on the other hand are pre-cooked (usually boiled) potato slices cooked in cream and topped with cheese.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Can you freeze and reheat dauphinoise potatoes? Yes you can, but don't bother! or Make a Frittata or a Farmers Omelette with the leftovers instead of freezing.

Cover and keep chilled for up to 48 hours, then reheat in a medium oven until piping hot.. How to freeze – cool the finished dauphinois in its dish, wrap well in cling film, then freeze for up to 2 months. Defrost in the fridge overnight and reheat in a medium oven until piping hot.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Why are my scalloped potatoes so watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

I also like to sprinkle in a bit of parmesan in between the layers for the sharpness and nuttiness. Instead of Gruyere or Swiss, you can use cheddar, gouda, Monterey jack or pepper jack. I do prefer to grate my own cheese for this recipe because pre-grated cheese is tossed with anti-caking agents.

Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven.

Buy Dauphinoise Potatoes online | Donald Russell.

Potato-based

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin.

In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.

Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.