Bleu Cheese Gratin Dauphinois. The term "gratin" refers to the golden crust which forms on the surface of a dish when it is browned in the oven or under a broiler. Many gratins involve coating the top of the dish with grated cheese, bread crumbs or a combination of the two. Pour enough cream on bottom of casserole dish to cover.

Rinse the potato slices in cold water then pat dry. A potatoes gratin is a dish of sliced, cooked potatoes with a creamy sauce and a topping of cheese, breadcrumbs, or both. Scalloped potatoes typically include cheese in the potato mixture, either layered or melted into the sauce, in addition to being topped with cheese. You can cook Bleu Cheese Gratin Dauphinois using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Bleu Cheese Gratin Dauphinois

It's 3 lb of Idaho potatoes; peeled and sliced very thin.
It's 1 of package bleu cheese crumbles.
You need 1 of package bacon.
Prepare 2 cup of heavy cream.
It's 1 cup of grated parmesan cheese.
Prepare 1 of lemon; zested.
You need 1 of salt and pepper.

Blue Cheese Potatoes Au Grain is made with thinly sliced red potatoes that are layered in a casserole dish and cooked in a sauce comprised of sauteed shallots, garlic, cream, chive cream cheese, and blue cheese. It's rich with flavor from the blue cheese and shallots, and the cream and cream cheese make these potatoes extra creamy. Both dishes feature sliced potatoes and cream, but au gratin potatoes typically include cheese and sometimes have bread crumbs as a topping. But the lines are becoming blurred between the two, and I've seen plenty of scalloped potato recipes with cheese.

Bleu Cheese Gratin Dauphinois instructions

Cook bacon on sheet tray in oven at 375° for approximately 25 minutes or until bacon is crispy. Drain fat. Pat bacon dry with paper towels. Chop bacon into small bits and set aside..
Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Top with half of bleu cheese crumbles and 1/3 of parmesean and bacon. Squeeze 1/3 of the lemon juice. Repeat two more times. Pour remaining cream over top and press down to ensure distribution of cream. Cover with foil and bake at 350° for approximately 1 hour. Uncover during last 15 minutes. Garnish with lemon zest. Serve with sour cream if desired..
Variations; Sour cream, creme fraiche, butter, applewood smoked bacon, cheddar, gruyere, scallions, chives, cayenne, jalapenos, celery root, parsley, rosemary, celery, onion, walnuts, asiago, pancetta,.

Gratin dauphinois was like a revelation for me. Growing up, potatoes were best if they were fried and served with my burger or chicken tenders, or mashed into creamy oblivion with butter and cream. I tolerated breakfast potatoes or baked potatoes, but I had it pretty clear in my mind that french fries and mashed potatoes trumped all (please don. Leave to stand for a few minutes before serving. The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream.