Simplified Dauphiné Potatoes with Shallots
4 servings
75 minutes
Simplified potato dauphine with shallots is an elegant Mediterranean dish that combines the tenderness of potatoes, creamy flavor, and nutmeg aroma. This recipe is inspired by the classic French gratin dauphinois but includes chicken broth to enhance flavor and prevent cream from sticking. Shallots add a light sweetness and depth to the dish, while the final layer of melted cheese creates an appetizing golden crust. Potatoes baked in cream with aromatic spices become soft and rich. This dish is perfect as a side for meat and fish mains or can be a standalone treat for a cozy family dinner.
1
Clean and slice the potato and shallot into thin rings.
- Potato: 6 pieces
- Shallots: 2 pieces
2
Grease the baking dish with oil and layer the potatoes and onions, pour chicken broth at the bottom to add flavor and prevent the cream from sticking.
- Chicken broth: 0.5 glass
3
Season with salt, pepper, and ground or grated nutmeg. You can also add garlic and other spices to taste. Pour cream evenly over everything; it should cover most of the potatoes.
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Cream 23%: 1 glass
4
Cover the baking dish with a lid or foil, making a few small holes in the foil to prevent the potatoes from boiling. Place in a preheated oven at 180 degrees for about an hour.
5
Remove the dish from the oven, take off the lid or foil, and sprinkle with grated cheese. Leave the dish uncovered and return it to the oven for another 15-20 minutes.
- Grated cheese: 3 tablespoons