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Friday, November 18, 2011

Gratin Dauphinois with Caramelized Onions

Gratin Dauphinois or Scalloped Potatoes with Caramelized Onion
This is a classic and can be served with any type of meat but my favorite is with glazed ham.  This is a really easy recipe to make ahead of time and it can be cooked just before serving.  The key is to precook the potatoes in the milk/cream to ensure that they are cooked evenly and properly.  

You can use individual ramekins or one large ramekin - depends on how you want to present it.

You will need:  for 4 people

4 large potatoes peeled (remember to keep in water once peeled so they don't brown);
1 large onion sliced
Milk (whole is better), cream
Whole clove of garlic peeled  
1 tbsp of powdered chicken stock diluted in a bit of boiling water;
Salt, pepper

  1. Preheat oven to 350° F (170° C) 
  2. Slice the potatoes evenly with a japanese mandolin or by hand (but they must be the same thickness to cook evenly);
  3. Place the potato slices in a pot and add whole milk 3/4 of the way up.
  4. Add enough cream to cover the potatoes;
  5. Add thyme,  and whole clove of garlic (this will infuse the cooking liquid with extra flavor);
  6. Add diluted chicken stock;
  7. Slowly bring the potatoes to boil and cook on a very gentle boil until they are feel just tender when pierced with a knife;
  8. While potatoes are cooking, cook onion slices in a bit of oil on a medium heat until slightly colored;
  9. Drain potatoes and keep cooking liquid (remove garlic at this point);
  10. Return cooking liquid to heat to reduce slightly if needed it should be thick like cream;
  11. Generously butter your ramekins and begin layering potatoes and onions;
  12. Finish with a layer of potatoes;
  13. Pour reduced cooking liquid over potatoes to about 3/4 of the way up.
  14. Place a few small pats of butter scattered over the potatoes, season and place in the oven;
  15. Cook until top is golden brown (remember potatoes are already almost cooked so this should take only about 20 minutes).
  16. Remove from oven and let cool slightly before serving.


  1. Anonymous18/11/11

    I shall try them, looks delicious.


  2. Anonymous20/11/11

    Thank you for sharing this. I can't wait to make it for my friends!


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