Cheddar scalloped POTATOES simile DAUPHINOIS gratin recipe

Cheddar Scalloped Potatoes Gratin

Very high in flavour...very high on calorie reduction also.

Since I’ve been back from the French Riviera...

particularly in the charming coastal village of

Villefranche-sur-mer (slightly east of Nice)...

...I’ve been trying desperately to replicate a

'Potato Dauphinois gratin'...the King of gratinées.

   

I can still remember the burst of flavour that melted in my mouth. Every time I would see it on the menu...I would desperately wait for my next bite of this starchy delicacy. To my disappointment...the first one, was as we say "like the first kiss".

Alas...since I've been back...I have researched many recipes to try to re-create this delightful pleasure.  I actually managed to succeed with great results.  I then became desperate for an alternate solution to give me the same euphoric pleasure less the caloric guilt!

 

For those who never heard of or had the pleasure of having your mouth meet Potato Dauphinois...here's a little background on this heavenly dish:

Gratin dauphinois...The name gratin dauphinois refers to the Dauphiné region (Rhone Alps) of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic. Eggs may sometimes be mixed with milk and cream. Gratin savoyard, a variation found in the neighbouring Savoie region, consists of alternating layers of sliced potatoes, Beaufort cheese, and bits of butter, with bouillon as the liquid. 
--ref.: Wikipedia

After having made these scalloped potatoes...

I think I’ve come darn close to realizing my simile version of this great dish.

If I may...I'll call her the 'Queen' to her King of Dauphinois. 

The real joy is how I’ve reduced the calories immensely.

I promise...you won't miss out on great texture or taste.

This recipe has absolutely no cream! 

Yep, you read right.   
Not only was the cream left out...I used 1% milk.

That is pretty incredible, isn't it?

I’m afraid at this point, most of you are total non-believers.  Some are shocked and quite frankly, I can’t blame the die-hard cooks who no doubt make an amazing ‘Dauphinois’ with cream.   

As much as possible I try to take care of my health as well as not neglecting my discerning palate.  I do try to retain those liberal extra calories for the dessert part of the meal.

I honestly think to have covered all basis on this one.  The only way I can convince you...is for you to try it along with me...just be objective and open your mind...you'll soon have a great big smile when putting that first melting bite in your mouth.

At the very least...your house will hold that unforgettable inviting smell from all those wonderful aromas.

Let’s get those potatoes scalloped.

I'm ready when you are.

Cheddar Scalloped Potatoes

(simile Dauphinois Gratin)

serves 6-8 persons

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INGREDIENTS:
(American / Metric measures)

...CHEESE sauce:
. 1-1/2 cup (150gr) (aged) Cheddar cheese
. 4 medium garlic cloves (finely minced)
. 3 cups (710ml) milk (1% fat +)
. 2 tbsp. (30ml) (unsalted) butter
. 2 tbsp. (30ml) olive oil
. 2 tbsp. (30ml) A.P. flour
. 1 tbsp. (15ml) Dijon mustard

...SEASONINGS:
. 1 tsp. (5ml) sea salt
. 1/4 tsp. (1ml) each of dried herbs: basil, marjoram, oregano, sage, rosemary
. a pinch of ground nutmeg

. 1 very large sweet onion
. 4 large potatoes *

* Best potato variety for this dish are the earthy flavoured Russets or Idaho potato.  They have a low moisture and are higher in starch.  Perfect for this scalloped potatoes ‘gratin’.

PREPARATION:

For this 3 layered dish:
Generously butter a square PYREX dish: approx. size: 9.5 x 9.5 in. (24x24cm)
Pre-heat oven to 375F/190C/Gas5

...CHEESE SAUCE:
. Peel and mince garlic cloves.  Grate all the cheddar cheese.  Set both aside.
. In a small-medium saucepan melt together the butter with the olive oil on medium heat. Whisk in the flour and the Dijon mustard.  Add a very tiny quantity of milk at first in order to initiate a smooth blend before adding the rest of the liquid...continue whisking as to gradually add the rest of the milk. Keep whisking until the start of a thickening boil. There will be a slight rise in the saucepan...which means it's ready.  Take off the heat and add cheese, minced garlic and the seasonings. Set aside. While preparing the onions and potatoes...make sure to give a whisk to this sauce once and a while.
...SLICING the vegetables:
. Either thinly slice the onion with a handheld Mandolin or a Food Processor slicer.  Set aside.
. Peel and pat dry before continuing to also thinly slice the potatoes.

Ready to ASSEMBLE the 3 layers:

... ASSEMBLE 3 layers:
. Layer a 1/3 of the sliced potatoes evenly across the bottom. Scatter 1/3 of the sliced onions. Pour 1/3 of the cheese sauce over the first layer. Repeat this process another 2 times.
...BAKE:
. Tightly cover finished dish with an aluminium foil. Initially bake covered for 45 minutes and then uncover for another 15 minutes of baking to allow the browning 'Gratin' magic to happen.
. Before taking out this dish...poke the potatoes in order to make sure that they are thoroughly cooked.

Voila.
Serve alone or as a side to other delectable dishes.
Here, we served it alongside one of our favourites:
 BASA fish filet stuffed Pindjur rolls.

Flavourful wishes,

Foodessa

Other very appetizing VEGETARIAN inspired dishes:
- ARTICHOKE Salad
- Bean Dip Delight: Turkish inspired Feta
- clever Stuffed CABBAGE roll CUPS...How to make roll cups
- EDAMAME yogurt spread
- EGGS VEGGED OUT - Sunny Side Up
- EGGPLANT cheese RED PEPPER loaf
- Frittata...oven-baked Tri-Colored Frittata
- MILLET stuffed Bell PEPPER cups
- medi SWEET POTATO Yogu CHICKPEA Dip Spread
- stuffed Acorn SQUASH Veggie hearts