Make Ahead Dauphinoise Potatoes Food

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EASY DAUPHINOISE POTATOES



Easy Dauphinoise Potatoes image

Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious... yet incredibly easy to make - and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.

Provided by Eb Gargano

Categories     Side Dish

Time 1h25m

Number Of Ingredients 8

Butter ((for greasing))
1 kg potatoes ((See Note 1), peeled and finely sliced)
A large bowl of cold water
300 ml double cream ((US - heavy cream) )
4 cloves garlic (grated or crushed)
6 sprigs thyme (leaves only)
Salt and pepper to taste ((I use 15 twists of salt and 15 twists of pepper))
50 g cheddar cheese (or more if you like a really cheesy topping! (You can use gruyere instead, if you prefer))

Steps:

  • Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
  • Peel the potatoes and slice them finely - you are aiming for 2-3mm (⅛ inch) thick. But don't worry, they don't have to be perfect, this recipe is very forgiving!
  • As soon as you have sliced each potato, place the slices in the large bowl of cold water.
  • Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
  • Drain the potatoes.
  • Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don't overlap the potatoes too much.
  • Cover the dish tightly with foil and place in you preheated oven for 1 hour.
  • After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.

Nutrition Facts : Calories 338 kcal, Carbohydrate 32 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 81 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

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.

DAUPHINOISE POTATOES



Dauphinoise potatoes image

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

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

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

POTATOES DAUPHINOISE



Potatoes dauphinoise image

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

knob butter, for greasing
1kg waxy potato, such as Desirée
150ml full-fat milk
142ml carton double cream
1 garlic clove, peeled and halved
2 sprigs thyme
pinch freshly ground nutmeg
25g parmesan, freshly grated

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

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

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

4 medium potatoes
1 tablespoon butter or 1 tablespoon margarine
2 -3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)

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.

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