What is the difference between potato dauphinoise and potato gratin?

What is the difference between potato dauphinoise and potato gratin?

The difference between dauphinoise potatoes and gratin is that Dauphinoise starts with raw potatoes, but gratin starts with boiled potatoes. A gratin dauphinoise is made by thinly slicing potatoes, adding milk or cream, and sometimes Gruyère cheese. The dish is then baked with garlic in it.

Why does my potato dauphinoise curdle?

There’s a knack to getting this old classic right, as the acid in the potatoes tends to make the cream curdle. To avoid this, you need to blanche the potatoes in milk, and make sure that the oven doesn’t get too hot.

What is dauphinoise sauce made of?

Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

What does potato dauphinoise go well with?

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).

Why are they called Dauphinoise Potatoes?

History of the Names The wife of the Dauphin was called the Dauphine (“do-FEEN”). The potatoes dauphine, sometimes referred to as dauphine potatoes, are named after the wife of the Dauphin.

Is curdled sauce safe to eat?

Once a sauce has curdled, it can be very difficult to return proteins to their original state. And while it’s perfectly safe to eat sauces that have curdled, it’s not especially appetizing.

What is the difference between dauphinoise and Lyonnaise?

There’s actually a pretty big difference between Dauphinoise Potatoes and Lyonnaise Potatoes. Dauphinoise potatoes are actually cooked in a sauce of cream, similar to Scalloped Potatoes where Lyonnaise Potatoes are not commonly cooked in cream. Lyonnaise Potatoes are also, most often, cooked in a skillet or frying pan.