Potato “Dauphine” baked in the oven under a cheese crust

3.02.2019 Country kitchen

Appetizing potato “Dauphine” (aka “Dauphine” or “Dauphin”) is a dish belonging to the national French cuisine. It owes its name to the historical region in France, on the territory of which for the first time they began to prepare slices of potato baked under a cheese crust.

This recipe with a photo does not imply the possession of special culinary techniques, however, the Dauphine potatoes baked in the oven turn out to be very tasty, refined, fragrant and tender. This dish can be safely put in the center of the festive table, replacing it with the “on-duty” mashed potatoes.

Ingredients:

potatoes - 800 g;
cream with a fat content of 15-20% - 200 ml;
Chicken eggs, category C-1 - 1 pc.;
butter - 50 g;
hard cheese - 150-200 g;
garlic - 1 clove;
ground black pepper - a pinch;
table salt - 0.75 tsp. (taste);
nutmeg, dried Provence herbs - a pinch.

How to Make Potato Dauphine

It is advisable to use elongated potatoes, the tubers should be flat, without damage and damaged areas. Wash the tubers, peel the peel, cut into thin (1.5-2 mm thick) circles. For slicing potatoes, you can use a special grater-slicer (“mandolin”) or a food processor with the appropriate nozzle.

Grate the cheese on a coarse grater.

Pour the cream into a deep bowl, beat in the egg.

Add salt and spices - ground pepper, nutmeg, a mixture of Provencal herbs.

Stir with a whisk, slightly whipping the mass.

About a third of the cheese is set aside for now, and the rest is added to the creamy-egg mixture.

Mix.

Rub the heat-resistant form (ceramic, glass, metal) from the inside with garlic, peeling a clove and cutting it in half.

Lubricate the inner surface of the mold with butter, put the remaining piece in the refrigerator so that it does not melt.

Put in the form of potato circles, each succeeding a little overlay on the previous (overlap).

Pour a layer of potatoes with a portion of the cream cheese mixture.

Spread the dish without breaking the sequence until the potatoes or empty space in the form runs out.

Sprinkle the Dauphine potatoes with the laid-back cheese on top, distribute pieces of the remaining butter over the cheese.

sprinkle with cheese, put slices of butter

Send the dish to the oven preheated to 170-180 degrees for 45-60 minutes, bake until ready (soft) potatoes. Cooking time and temperature may vary depending on the model, characteristics and features of the oven.

Serve potatoes “Dauphine” can be immediately after cooking, divided into portions.

On top of the potato is covered with a ruddy cheese crust, and inside it will turn out soft and tender. Having laid out on plates, the dish can be sprinkled with chopped herbs, rings of fried onions or pieces of bacon.