Cheesy Spuds Dauphinoise Food

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Steps:

• Pre-heat oven to 150C/300F/Gas mark 3.
• Butter a large shallow ovenproof dish.
• Peel potatoes thinly, do not rinse.
• Peel and slice the onions thinly.
• Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
• Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
• Continue until all the potatoes & onions are used up, ending with a potato layer.
• Pour over the hot stock.
• Brush with the top of the potatoes with the melted butter.
• Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
• Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES

Steps:

• Preheat the oven to 300F/150C/gas mark 2.
• Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
• Sprinkle cheese on the top of the last layer.
• Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
• Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
• Serve bubbling hot as a main meal or as an accompaniment.

DAUPHINOISE POTATOES

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.

POTATOES DAUPHINOISE

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.

CHEESY SPUDS DAUPHINOISE

Steps:

• Place the cream, milk and garlic in a saucepan and slowly bring to the boil.
• Remove from the heat and allow to cool.
• Peel and thinly slice the potatoes (about 2 millimetres thick).
• Butter a small baking tray or ovenproof dish and season lightly with salt and pepper Arrange slices of potato over the bottom of the dish overlapping as you go, lightly seasoning each layer with salt and pepper until all the potato is used up.
• Pour the cream and milk mixture over until the potatoes are just covered.
• Press down the potatoes with something flat so that the cream covers all of the potatoes.
• Bake in a moderate oven (350°F) for about 30 minutes.
• Turn the oven down to 300°F and sprinkle the potatoes with grated cheese.
• Cook until tender for a further 15 minutes (approx).
• If the potatoes get too brown on top for your liking, cover them with aluminium foil.

CHEESY SWEET AND SAVORY SPUDS

Steps:

• Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
• Preheat the oven broiler.
• In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
• Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

TRIPLE CHEESE & BACON DAUPHINOISE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a shallow baking dish (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon.
• Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.
• Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, parmesan and gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
• Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.

CHEESE POTATO BOREKAS

Steps:

• Beat the flour and margarine together, using a hand-held or upright mixer.
• Add the water, oil and salt and continue beating until well combined.
• By hand, blend in any flour still remaining at the bottom of the mixing bowl.
• Refrigerate the dough for at least 1 hour.
• Combine the filling ingredients, using a hand-held or upright mixer.
• Take the dough out of the refrigerator.
• Separate into 24 equal portions.
• Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
• Place a scant tablespoon of filling on on side of each circle.
• Fold the unfilled portion over the filling.
• Transfer borekas onto a non-stick baking sheet.
• Crimp the edges with a fork.
• Using a pastry brush,"paint" the top of each boreka with egg wash.
• Bake in a preheated 375° oven for 35 minutes.