Cheddar scalloped POTATO gratin simile DAUPHINOIS Recipe

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3 votes | 2600 views

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King of Dauphinois. The real joy is how I’ve reduced the calories immensely without missing out on texture or taste . If you can believe it...this recipe has absolutely no cream!

For a dedicated post...refer to:
http://www.foodessa.com/2010/05/cheddar-scalloped-potatoes-simile.html

Prep time:
Cook time:
Servings: 8
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Ingredients

  • . > (American / Metric measures) <
  • . 1 very large sweet onion, thinly sliced
  • . 4 large potatoes*, peeled and thinly sliced
  • . > CHEESE sauce:
  • . 1-1/2 cup (150g) aged Cheddar cheese
  • . 4 medium garlic cloves, finely minced
  • . 3 cups (710ml) milk (1% fat +)
  • . 2 tbsp. (30ml) unsalted butter
  • . 2 tbsp. (30ml) Olive oil
  • . 3 tbsp. (45ml) All Purpose flour
  • . 1 tbsp. (15ml) Dijon mustard
  • .
  • . > SEASONINGS:
  • . 1 tsp. (5ml) sea salt
  • . 1/4 tsp. (1ml) each dried herbs: basil, marjoram, oregano, sage, rosemary
  • . a pinch of ground nutmeg
  • .
  • . * Best potato variety for this dish are the earthy flavoured Russets or Idaho potato. They have a low moisture and are higher in starch. Perfect for this scalloped potatoes ‘gratin’.

Directions

  1. . For this 3 layered dish: Generously butter a square PYREX dish: approx. size: 9.5 x 9.5 in. (24x24cm). Pre-heat oven to 375F/190C/Gas5. Position rack on 2nd shelf from the bottom of the oven. Prepare a pre-lined pan to hold the pyrex in case of spills.
  2. . CHEESE SAUCE: Peel and mince garlic cloves. Grate all the cheddar cheese and prepare the seasoning. Set aside. In a small-medium saucepan melt together the butter with the olive oil on medium-high heat. Whisk in the flour to make a light 'roux' . Add a small quantity of milk at first in order to initiate a smooth blend. Then, continue whisking as to gradually add the rest of the milk. Keep whisking until the start of a thickening boil. There will be a slight rise in the saucepan...which means it's ready. Remove from the heat and add the Dijon mustard as well as the cheese, garlic and the seasonings. Set aside. Note: While preparing the onions and potatoes, make sure to give a whisk to this sauce once and a while.
  3. . SLICING the vegetables: With the aid of a mandoline or food processor, thinly slice the onions first and place into a bowl. Repeat the same for the potatoes. Set aside.
  4. . ASSEMBLE 3 layers: Layer a 1/3 of the sliced potatoes evenly across the bottom of the pan. Scatter 1/3 of the sliced onions. Pour 1/3 of the cheese sauce over the first layer. Repeat this process another 2 times.
  5. . BAKE: Tightly cover finished dish with an aluminium foil. Initially bake covered for 45 minutes and then uncover for another 15-30 minutes of baking to allow the browning 'Gratin' magic to happen. Before taking out this dish, poke the potatoes in order to make sure that they are thoroughly cooked.
  6. . Voila...Serve alone or as an accompaniment to other great dishes. Bon appetit and flavourful wishes...FOODESSA.com

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Reviews

  • Mitch
    Great calorie-reduced recipe. Would you have any ideas of the number of calories per portion? Looking forward to trying this soon. Thanks a lot for sharing it.
    • Liz Gallipeau
      this was really good!! although I ended up cooking it for an extra half hour before the potatoes were cooked all the way through.
      I've cooked/tasted this recipe!
      1 reply
      • Foodessa
        November 18, 2010
        Hello Liz...I was thrilled to know that you tried this wonderful dish.

        I could only wonder three things that could have added that extra 30 minutes:
        How thin were your potato slices?...Was your oven rack placed at the very botoom. Lastly, making sure that your oven temp. is spot on. The last point had in the past thrown me off personally for at least a few months before I realized that the oven thermometer was not giving me the right temp. After having purchased an individual oven gage...I was relieved to solve my problem. It was off by 20F.

        I hope one of these 3 reasons may have helped to figure out why an extra half hour was needed.

        Loved getting your feedback and looking forward to hearing from you again ;o)

        Have a fabulous day and flavourful wishes,
        Claudia

      Comments

      • Foodessa
        August 24, 2010
        Hello Mitch...thanks for your interest in this absolutlely no-fail to please potato delight.
        Most of my friends are now making it for me and they're also trying to beat me on the calorie and fat front. They still have not succeeded without cheating the taste. I have worked on this one with all my heart and cooking experience...therefore, I'm not even thinking of the calories anymore. To answer your question...I would say not more than 200 cal per small reasonable portion. Keep in mind this is only my personal guess ;o)

        If you try it...I'd love to hear what you thought of it.

        Flavourful wishes,
        Claudia

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