That is the first thing to know, and it throws people off every time. Gratin dauphinois comes from the Dauphin\u00e9 region in southeastern France, and the classic version contains no Gruy\u00e8re, no cheddar, no cheese at all. Just potatoes, milk, cream, garlic and a hit of nutmeg. That is the whole list. The creaminess does not come from melted cheese, it comes from the starch in the potatoes. And honestly? It is better this way. Make it once without cheese and you will see why this recipe has survived for centuries!<\/p>\n
This is simply how a dauphinois is made, and it is what separates it from potatoes with cream poured over them. The slices spend ten minutes in the pot with the milk, cream, garlic, thyme, bay leaf and nutmeg before they ever see the oven. Three things happen at once: the potatoes start cooking, they soak up the flavour of the infused milk, and the starch they release already thickens the sauce. By the time it goes in the oven, half the work is done.<\/p>\n
Two pieces of advice that cost nothing and change everything. A potato is a sponge for salt: taste the liquid in the pot before it goes in the dish, and do not hold back, this dish is at its best well seasoned. Then, out of the oven, you wait fifteen minutes. I know, it smells incredible and everyone is circling the dish. But that rest is when it sets, so it cuts into clean squares instead of running across the plate. Fifteen minutes, I promise it is worth it!<\/p>\n","protected":false},"excerpt":{"rendered":"
Real gratin dauphinois, no cheese: potato slices simmered in milk and cream first, then baked uncovered until the top goes golden.<\/p>\n","protected":false},"featured_media":63918,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"dauphinoise potatoes","_yoast_wpseo_title":"Dauphinoise Potatoes Recipe (No Cheese)","_yoast_wpseo_metadesc":"Real gratin dauphinois, no cheese: potato slices simmered in milk and cream first, then baked uncovered until the top goes golden.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Dauphinoise Potatoes Recipe (No Cheese)","_yoast_wpseo_opengraph-description":"Real gratin dauphinois, no cheese: potato slices simmered in milk and cream first, then baked uncovered until the top goes golden.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[178,186],"sponsorship":[],"class_list":["post-63922","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-sides","recipe_category-vegetarian"],"acf":[],"yoast_head":"\n