Gratin Dauphinois

In this video tutorial I will assist you in creating gratin dauphinois, a stunningly velvety side that is always a favourite. With only four main ingredients, the way to ensure this dish sings is completing all steps with patience and care. It is easy to throw all ingredients into a bowl and pour it into a baking dish. Sliver and Bite slows the method down and treats the dish with the respect it deserves. ------------------------------------------------------ GET THE FULL RECIPE AND STEP-BY-STEP METHOD 🔗 https://www.sliverandbite.com.au/exte... ------------------------------------------------------ GRATIN DAUPHINOIS INGREDIENTS 2kg peeled starchy potatoes approx. 2.3kg unpeeled 2 cloves garlic Nutmeg to taste 900g 4 cups cream 260g 1 cups milk Butter to grease foil and baking dish ½ cup grated gruyere cheese 20g 1 tbsp salt 3g 1 tsp white pepper GARNISH Thinly cut chives Salt and pepper to taste GRATIN DAUPHINOIS METHOD OVERVIEW 1. Mix cream, milk, garlic, salt, white pepper and nutmeg in a bowl large enough to hold the liquid and the sliced potatoes. a. Leave to the side to infuse 2. Peel potatoes and place in water whole if you aren’t using right away. 3. Cut into thin slices approximately ½ cm 4. Lay out to dry the water / starch off a. You don’t want the cream mixture to be diluted why excess water and starch. 5. Place the dried sliced potatoes into the cream mixture. a. Gently mix to ensure they are all coated with cream. 6. Butter the baking dish generously . a. This assists in flavouring and preventing the potatoes sticking to the bottom. 7. Layer the potatoes uniformly back and forth in the baking dish. a. Do not lay in only one direction as the thickness will be uneven b. After each layer pour in a little cream mixture pressing down to check the layer is even and remove any air pockets. 8. Drizzle some of the leftover cream bringing it up 1 cm over the potatoes. 9. Dust a light layer of nutmeg over the top along with some optional grated cheese a. The cheese is not an authentic element but more a modern addition. 10. Wipe the sides of the dish of any cream drips and place into a bain-marie with a clean kitchen cloth to avoid any bubbles from boiling water. 11. Butter a doubled over piece of foil and tightly wrap. 12. Place into a preheated 140c / 285f oven for 90 min. a. At the halfway point retrieve the baking dish and push down the potatoes to bring any of the cream that hasn’t soaked into the potatoes to pool on the top of the dish. b. No need to place the foil back as its time to brown the top of the dish. 13. Retrieve the baking tray and push the potatoes down again to bring any air pockets to the top and grate a little more nutmeg on and some optional cheese. a. Return the potatoes back to the oven for a further 30 to 50 minutes at 170c / 338f. 14. When the top of the dauphinois is a golden brown and you have conducted a skewer test and happy with the tenderness of the potatoes. 15. Place on the bench for the potatoes to soak up any of the residual liquid a. Use the foil to lightly cover the top of the baking dish to keep a little of the warm in. 16. Serve with a main protein of your choice and a sprinkle of salt, pepper and some chopped chives. ------------------------------------------------------ SUBSCRIBE   / sliverandbite   https://pin.it/6mgCqHj2B https://www.tiktok.com/@sliver.and.bi...   / christopher-nielsen-6a51b64b   https://www.facebook.com/profile.php?... https://rss.com/podcasts/sliverandbit... ------------------------------------------------------ Visit the blog: https://www.sliverandbite.com.au/sliv... new videos every week focused on honest cooking, local produce and flavourful food from start to finish. Learn, cook, and create with Sliver and Bite TV #viral #gratindauphinois #gratin #Dauphinois #potatoesaugratin #frenchcuisine #potato #potatorecipe #foodblogger #cookingchannel