Comments on: Gratin Dauphinois Madame Cartet (Madame Cartet’s Potato Gratin)

By: Matt

Matt — Wed, 14 May 2008 15:15:12 +0000

I’m glad you and your boys liked it. It’s one of my favorites as well.

By: legallyredgoddess

legallyredgoddess — Wed, 14 May 2008 02:05:04 +0000

Tried this for my boys and they loved it. Thank you. Simple and tastie, will cook it again

By: Matt

Matt — Sat, 29 Mar 2008 07:03:19 +0000

I was under the impression that a Gratin Dauphinois usually had cheese in it. Is this incorrect? That’s how it’s presented in cookbooks in the United States (including by the esteemed Julia Child).

By: YAZombie

YAZombie — Fri, 28 Mar 2008 16:37:01 +0000

Note that the presence of cheese makes this dish rather a “gratin savoyard”. People from Dauphiné are often somewhat itchy about this detail

By: Nadine T.

Nadine T. — Sun, 18 Nov 2007 20:47:23 +0000

I actually use milk only, normally the potato starch is enough to make the consistency heavier. But it’s better with cream, of course. Beautiful picture!

By: loopykd

loopykd — Thu, 15 Nov 2007 23:27:49 +0000

Wow! Wonderful recipe. I have found creme fraiche to be too expensive and have found a recipe to make it. Essentially, take a pint of heavy cream, splash in 2-3 tablespoons of buttermilk, let it sit in an airtight container on your counter for 2-3 days or until the desired consistency is reached. It works very well and tastes wonderful! I will be trying your recipe for the gratin.

By: ilovemustard

ilovemustard — Wed, 14 Nov 2007 17:05:58 +0000

Thanks for the info. Good to know. I’m gonna have to experiment with it and let me know if what you come up with to k.

By: Matt

Matt — Tue, 13 Nov 2007 20:34:34 +0000

Crême fraîche is essentially French heavy cream and can be used in most of the same applications. It’s consistency is closer to sour cream however. It also has a slight sour taste like sour cream (but not nearly as strong). I haven’t done a lot of experiments with it so I usually only use it when it’s called for in a recipe.

By: ilovemustard

ilovemustard — Tue, 13 Nov 2007 19:06:57 +0000

Yum, yum, and yum. Picture is great. Recipe sounds amazing. I’ve seen fraiche at Trader Joe’s before too and wondered what it was used for. Now I know and have a recipe to try it with. Thanks.