ULTIMATE GRATIN DAUPHINOIS
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois
Provided by Angela Nilsen
Categories Buffet, Dinner, Side dish, Supper
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
- Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
- Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
- Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
SMOKED HADDOCK DAUPHINOISE
Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over
Provided by Barney Desmazery
Categories Dinner
Time 1h
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
- Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
- Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.
Nutrition Facts : Calories 645 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
CELERIAC DAUPHINOISE
Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 2h
Number Of Ingredients 7
Steps:
- Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.
- Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
Nutrition Facts : Calories 177 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
SAUCE SUèDOISE
(Apple-horseradish mayonnaise). Use baking apples such as Granny Smith or similar tart apples. *Do not* use reduced fat mayonnaise, Miracle Whip or other "salad dressing". Homemade mayonnaise would be preferred but any good quality store bought mayonnaise will work well. Usually served with prime rib, cured meats, pork and game, sauce suèdoise-much like ranch dressing if I may make that comparison, you'll soon discover is good on everything: in potato salad, dip for crudites, as a sandwich spread...
Provided by COOKGIRl
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Sprinkle the sliced apples with a few drops of lemon juice to prevent them from turning brown, as well as to add a note of acidity to the finished sauce.
- Cook the apples in a covered saucepan with 2 tablespoons of white wine. This may seem like a small amount of liquid, but the apples themselves will release liquid as soon as they are heated by the steaming wine.
- As soon as the apples are soft, usually after about 10 minutes, puree them in a food processor or food mill. If the sauce is very watery, you can return the sauce to the pan and gently cook on medium-low heat until the liquid has evaporated, reducing heat if necessary. However, be careful to stir the mixture constantly with a wooden spoon and not allow it to burn.
- The proportion of apple puree to mayonnaise will vary depending on the apples' flavor; anywhere from one part apple puree and three parts good quality mayonnaise will work.
- Flavor the apple/mayonnaise with grated horseradish, about 1 tablespoon per cup.
- I use freshly grated horseradish when I can find it (usually around Easter/Passover) and jarred all other times.
- Yield is estimated.
Nutrition Facts : Calories 309.9, Fat 5.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.4, Carbohydrate 67.7, Fiber 11.2, Sugar 49, Protein 1.4
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