Dauphinoise Potatoes For 2 People Food

DAUPHINOISE POTATOES

Dauphinoise potatoes image

These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world! Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.

Provided by Mike Robinson

Yield Serves 6

Number Of Ingredients 4

Ingredients

1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
3-4 garlic cloves, grated
500ml/17½fl oz double cream (you may need a bit extra)
salt and freshly ground black pepper

Steps:

Preheat the oven to 160C/140C Fan/Gas 2.
Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
Bake for 1-1½ hours, or until the potatoes are completely tender.

Nutrition Facts : Calories 561kcal, Carbohydrate 33g, Fat 45g, Fiber 3.5g, Protein 5g, SaturatedFat 28g, Sugar 3g

POTATOES DAUPHINOISE

Potatoes Dauphinoise image

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

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.

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