Vegan Potato Gratin Recipe (Dauphinoise) - Carlo Cao (2024)

FAQs

Is potato gratin the same as dauphinoise? ›

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

In a dauphinoise, the potatoes are first simmered in heavy cream before getting transferred to a baking dish. Scalloped potatoes are similar to au gratin, but without the cheese. au gratin has cheese, scalloped is a simple béchamel sauce.

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.

Potatoes dauphinoise, on the other hand, is named not after a person (or a sea mammal), but after the Dauphiné region itself where the local cuisine is known, among other things, for featuring a wide variety of gratin-style dishes.

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

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).

If you're wondering what vegetable goes well with dauphinoise potatoes, I recommend a simple salad, like a green salad or coleslaw, or steamed or roasted vegetables like these Brussels sprouts from Elavegan.com.

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

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.

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy.

Why is my potato dauphinoise watery? ›

If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking. If your dauphinoise is too watery, pop the pan back onto the hob after baking and simmer to reduce to your desired consistency.

To reduce the risk of this happening press a piece of baking parchment (parchment paper) or clingfilm (plastic wrap) onto the surface of the gratin and then cover tightly with clingfilm. However this discolouration does not usually show once the gratin has been baked.

Gratin dauphinois was reportedly first mentioned in print in 1788 when a local duke served it to some of his officers, accompanied by roasted ortolan buntings, small wild songbirds that are now a protected species (although François Mitterrand is known to have eaten them with great gusto during his presidency).

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese) synonyms: cooked.

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

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.

Potatoes gratiné

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.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.