Gordon Ramsay’s Potato Dauphinoise is a dish that has transformed the way I view and prepare potatoes.
This classic French side dish is elevated by Ramsay’s meticulous approach to cooking, resulting in layers of thinly sliced potatoes, enveloped in a rich, creamy garlic-infused sauce, and baked to perfection with a golden, crispy top.
It’s a luxurious addition to any meal that I’ve found to be both impressive to guests and deeply comforting.
What Goes Best with Gordon Ramsay Potato Dauphinoise
In my experience, Gordon Ramsay’s Potato Dauphinoise pairs beautifully with a variety of main dishes.
Its rich and creamy texture complements roasted or grilled meats perfectly, such as a succulent roast lamb, beef Wellington, or a simple grilled chicken.
For a vegetarian option, it goes wonderfully with roasted vegetables or a hearty salad, making it a versatile side dish for any occasion.
Ingredients
To create this decadent side dish, you’ll need:
- 2 lbs (about 900g) of potatoes (preferably a starchy variety like Yukon Gold or Maris Piper), thinly sliced
- 2 cups (about 500ml) of heavy cream
- 2 garlic cloves, minced
- 1 small onion, finely sliced
- Nutmeg, grated (to taste)
- Salt and freshly ground black pepper
- 1 cup (about 100g) of grated cheese (Gruyère works beautifully)
- Butter, for greasing
How to Prepare Gordon Ramsay Potato Dauphinoise
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Cream Mixture: In a saucepan, combine the heavy cream, minced garlic, sliced onion, a pinch of grated nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
- Layer the Potatoes: Grease a baking dish with butter. Arrange a layer of thinly sliced potatoes at the bottom, then pour over some of the cream mixture. Sprinkle with a portion of the grated cheese. Repeat the layering process until all the potatoes and cream mixture are used, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
- Rest: Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
Gordon Ramsay Potato Dauphinoise
Ingredients
- 2 lbs about 900g of potatoes (preferably a starchy variety like Yukon Gold or Maris Piper), thinly sliced
- 2 cups about 500ml of heavy cream
- 2 garlic cloves minced
- 1 small onion finely sliced
- Nutmeg grated (to taste)
- Salt and freshly ground black pepper
- 1 cup about 100g of grated cheese (Gruyère works beautifully)
- Butter for greasing
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Cream Mixture: In a saucepan, combine the heavy cream, minced garlic, sliced onion, a pinch of grated nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
- Layer the Potatoes: Grease a baking dish with butter. Arrange a layer of thinly sliced potatoes at the bottom, then pour over some of the cream mixture. Sprinkle with a portion of the grated cheese. Repeat the layering process until all the potatoes and cream mixture are used, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
- Rest: Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
Notes
How to Serve Gordon Ramsay Potato Dauphinoise
This dish is best served hot, straight from the oven. Its creamy texture and crispy top make it a delightful contrast to both texture and flavor when paired with your main dish.
The elegance of Potato Dauphinoise makes it suitable for special occasions, yet it’s simple enough to elevate a weeknight dinner.
How to Reheat Gordon Ramsay Potato Dauphinoise
- Microwave: Place a serving in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, or until hot throughout.
- Oven: Preheat the oven to 350°F (175°C). Place the Potato Dauphinoise in an oven-safe dish, cover with foil, and heat for 15-20 minutes, or until warmed through.
- Stovetop: Reheating on the stovetop is less common, but you can transfer the potatoes to a skillet, cover, and heat gently, adding a splash of cream if it seems dry.
How to Store Leftovers of Gordon Ramsay Potato Dauphinoise
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to a month. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Potato Dauphinoise
- Can I use low-fat cream? For the best results, it’s recommended to use full-fat heavy cream as it contributes to the richness and texture of the dish. Low-fat alternatives can be used but may result in a less creamy texture.
- Can I add other ingredients? While the classic recipe is perfect as is, some enjoy adding layers of sautéed spinach or mushrooms for a variation.
- Why did my potatoes not cook through? Ensure the potatoes are thinly sliced to cook evenly and completely. A mandoline slicer can be very useful for getting consistent, thin slices.
Nutritional Facts and Information
A serving of Gordon Ramsay’s Potato Dauphinoise is undoubtedly indulgent, with the following approximate nutritional values per serving:
- Calories: 400-500
- Fat: 30-40g
- Saturated Fat: 18-24g
- Carbohydrates: 30-40g
- Protein: 10-15g
- Sodium: 200-300mg
- Fiber: 2-3g
- Sugar: 2-4g
Given its rich content, this dish is best enjoyed in moderation, paired with lean proteins and plenty of vegetables to balance out the meal. Its luxurious taste and texture make it a worthy treat for those special occasions or when you’re looking to impress with your culinary skills.
