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

FAQs

What's the difference between dauphinoise and scalloped? ›

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

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.

Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.

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.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Etymology. French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes.

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).

Potato Dauphinoise Storage Instructions

This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.

Why is my dauphinoise watery? 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.

Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.

How do you make James Martin potatoes dauphinoise? ›

To make dauphinoise potatoes, grease an oven proof dish, rub the garlic all over, layer up the potatoes, cover in milk and cream and season well. Each layer gets a sprinkle of cheese. Bake at 180c for 1 hour.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

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.

Is potato starch good for celiac disease? Potato starch is great for those with celiac disease because it's a natural, gluten-free flour. Making it a great alternative to wheat flour and other gluten-based flour.

Potatoes are mostly gluten-free. However, at restaurants, if they are cooked in a fryer with battered fried foods that contain gluten there is a problem. It means the oil is contaminated and nothing prepared in that fryer is considered gluten-free.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

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.

Potatoes gratiné

Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.