Vegan Potato Dauphinoise Gratin (GF) - Rhian's Recipes (2024)

FAQs

What is the difference between potato gratin and dauphinoise? ›

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

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. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.

The dish comprises thinly sliced potatoes, baked in a garlic-infused creamy sauce and it is the ultimate comfort food. Whether for a family meal or a dinner party, dauphinoise potatoes are a guaranteed crowd pleaser and are naturally gluten free.

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped 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.

If there is one side dish that is absolutely essential for any meal, it is Dauphinoise Potatoes. And this one is the best in the UK, as awarded by Great Taste. Made in Parson's Nose kitchen by our chefs, it is guaranteed to take the stress out of making your own.

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 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.

Gratin dauphinois

The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs. It is called potatoes au gratin in American English.

Can you buy dauphinoise potatoes? ›

Buy Dauphinoise Potatoes online | Donald Russell.

Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.

Specially Selected Potato Dauphinoise 480g/4 Pack | ALDI.

Suitable for Vegetarians. Contains: Eggs, Milk. Free From: Artificial Colours, Artificial Flavours.

The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

Born in the Dauphiné, an ancient historical territory now covered by the departments of Isère, Drome and Hautes-Alpes, this dish also called "potatoes à la dauphinoise" appeared, in a first slightly different form, between the 16th and 17th centuries in Italy and Switzerland, but it was in 1788 that it became part of ...

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.