POTATOES DAUPHINOISE
Steps:
- Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
- Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
- Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
- Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
- Remove from oven and grate nutmeg over top just before serving.
POTATOES DAUPHINOISE
This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!
Provided by Kookaburra
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Variation: This recipe also works well with orange sweet potato (kumera).
- If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
- Yum!
- Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
- (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
- (I use the slicing blade of my food processor).
- Line the bottom of the dish with a single layer of overlapping potato slices.
- Sprinkle generously with salt, pepper and nutmeg.
- Repeat this layering and sprinkling process until you have used all of the potato slices.
- In a large jug, combine cream and milk and stir well.
- Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
- Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
- Check occasionally.
- If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
- Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
- Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
- Pre-set your oven to 180°C (350°F).
- Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
- (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.
POTATOES DAUPHINOISE
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Provided by Orlando Murrin
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
- Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
- Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
- Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
- Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
- Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
- Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
- Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
THE ULTIMATE MAKEOVER: POTATO DAUPHINOISE
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.
- Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.
- Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender - test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.
Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
DAUPHINOISE POTATOES
Thin slices of potato slow cooked in the oven with cream and garlic - the most decadent of side dishes
Provided by Paul Merrett
Categories Side dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5.
- 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.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.
Nutrition Facts : Calories 541 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.35 milligram of sodium
DAUPHINOISE POTATOES
This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk.
Provided by Sackville
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F or 180 degrees Celsius.
- Peel the potatoes and slice them thinly.
- A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
- You can also use a knife but it will take longer to make sure the slices are all the same thickness.
- Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
- Rub the slices together and leave for five minutes.
- This helps to soften and season the potatoes.
- Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
- Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
- Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
- Tip everything into the prepared dish.
- Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.
TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS
Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!
Provided by French Tart
Categories Lunch/Snacks
Time 1h
Yield 8-12 Mini Gratins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
- Preheat the oven to 200C, 400F or Gas Mark 6.
- Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
- Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
- Carry on until all the potatoes are used up.
- Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
- Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
- Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
- Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
- To freeze:.
- Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
- Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!
CREAMY POTATO DAUPHINOISE
This creamy potato dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
- Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
- Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
- Bake for 25 mins until golden.
- Serve with a leafy green salad.
POTATO APPLE DAUPHINOISE
This is an adaptation of Julia Child's classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. The classic combination of apples and cheddar with potato is my favorite.
Provided by Lizzymommy
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter. Arrange half the potatoes and apple in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
- Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned.
Nutrition Facts : Calories 234.7, Fat 11.8, SaturatedFat 7.4, Cholesterol 34.6, Sodium 362.2, Carbohydrate 25.4, Fiber 3.1, Sugar 5.5, Protein 7.9
More about "potato dauphinoise recipes"
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
POTATOES DAUPHINOISE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
POTATOES DAUPHINOISE | FOOD TO LOVE
From foodtolove.co.nz
DAUPHINOISE POTATOES RECIPE | KITCHN
From thekitchn.com
POTATO DAUPHINOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DAUPHINOISE POTATOES RECIPE - DELISH.COM
From delish.com
Total Time 1 hr 50 mins
RECIPETIN EATS X GOOD FOOD: INDIVIDUAL POTATO DAUPHINOISE
From goodfood.com.au
DAUPHINOISE POTATOES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
QUICK DAUPHINOISE POTATOES - CAITRIONA COOKS
From caitrionacooks.com
DAUPHINOISE POTATOES - COOKING CIRCLE
From cookingcircle.com
DAUPHINOISE POTATOES (AMAZINGLY TASTY & TENDER POTATOES AU …
From bakeitwithlove.com
HOW TO MAKE POTATO DAUPHINOISE - TESCO REAL FOOD
From realfood.tesco.com
DAUPHINOISE POTATOES | CANADIAN LIVING
From canadianliving.com
EASY DAUPHINOISE POTATOES RECIPE - SPLASH OF TASTE
From splashoftaste.com
INDIVIDUAL DAUPHINOISE POTATOES RECIPE - FEED YOUR SOLE
From feed-your-sole.com
WHAT TO SERVE WITH DAUPHINOISE POTATOES? (EAT GOES WELL)
From ostrali.com
DAUPHINOISE POTATOES - FOOD NETWORK
From foodnetwork.co.uk
POTATOES AU GRATIN AND POTATOES DAUPHINOISE, STILL …
From infooda.com
GORDON RAMSAY'S CHEESY DAUPHINOISE POTATOES RECIPE - THEFOODXP
From thefoodxp.com
DAUPHINOISE POTATOES AND STEAK: PERFECT COMFORT FOOD
From ostrali.com
POTATOES DAUPHINOISE RECIPE INA GARTEN - THERESCIPES.INFO
From therecipes.info
MOUTH-WATERING DAUPHINOISE POTATOES: A CHEESY, CREAMY POTATO …
From ostrali.com
HOW TO MAKE PERFECT DAUPHINOISE POTATOES
From greatbritishfoodawards.com
WHAT CAN YOU SERVE WITH DAUPHINOISE POTATOES? - TOPFOODINFO.COM
From topfoodinfo.com
FIELDGOODS, DAUPHINOISE POTATOES – PIPERS FARM
From pipersfarm.com
DAUPHINOISE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DAUPHINOISE POTATOES RECIPES - BBC FOOD
From bbc.co.uk
POTATOES DAUPHINOISE VS. POTATOES DAUPHINE - THE SPRUCE EATS
From thespruceeats.com
DAUPHINOISE POTATO RECIPE, HOW TO MAKE - YOUR NEW FOODS
From yournewfoods.com
DAUPHINOISE POTATOES WITH LEEKS - TASTEFULLY VIKKIE
From tastefullyvikkie.com
CREAMY DAUPHINOISE POTATOES RECIPE
From mashed.com
DAUPHINOISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
POTATO DAUPHINOISE | AGA LIVING
From agaliving.com
FRENCH POTATO GRATIN DAUPHINOISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATOES DAUPHINOISE (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
EASY DAUPHINOISE POTATOES - EASY PEASY FOODIE
From easypeasyfoodie.com
HOW TO MAKE NEXT LEVEL DAUPHINOISE POTATOES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love