MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES
Try Mary Berry's cheese-topped dauphinois potatoes recipe plus other Sunday lunch ideas and side dishes
Categories low-cost dinner party dinner
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/gas mark 7. Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on a processor. Put the stock into a large jug and mix with the cream.
- Arrange a layer of potato over the base of the tin, season with salt and freshly ground black pepper, then pour over a little of the stock mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil.
- Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25--30 minutes or until golden and tender. Leave to cool, then chill - overnight is best.
- Choose a lipped board or tray that's bigger than the roasting tin (so it will catch any juices) and place on a worktop. Carefully tip the roasting tin upside down on to it and remove the paper. Cut the potatoes into even-sized servings, arrange on a greased or paper-lined baking sheet, and sprinkle the cheese on top.
- Reheat in an oven preheated to 200C/gas mark 6 for 25-30 minutes or until golden and piping hot.
MARY BERRY'S SHEPHERD'S PIE DAUPHINOIS RECIPE
Mary Berry's shepherd's pie dauphinois recipe is a variation on the classic shepherd's pie and has a layered topping of potato and cream instead of mash
Provided by Mary Berry
Categories Dinner
Time 1h45m
Yield Serves: 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.
- Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1-11⁄2 hours or until the mince is tender.
- Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).
- Put the potatoes in a pan of boiling salted water for 4-5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.
- Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
- Bake for 30 minutes or until golden and bubbling.
Nutrition Facts : @context https
MARY BERRY'S COTTAGE PIE WITH DAUPHINOISE POTATO
Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. It's so much smarter than the usual cottage pie and is perfect for casual supper parties too. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish.
Provided by Mary Berry
Categories Main course
Yield Serves 6-8
Number Of Ingredients 16
Steps:
- Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
- Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.
- Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.
- Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).
- Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
- Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.
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
NEXT LEVEL DAUPHINOISE POTATOES
Try these deliciously creamy dauphinoise potatoes, which make an excellent side dish for a roast dinner. We've added a few extras for added oomph
Provided by Barney Desmazery
Categories Side dish
Time 1h40m
Number Of Ingredients 8
Steps:
- Bash the bay and thyme, then put into a saucepan with the cream, crème fraîche, nutmeg and one half of the garlic clove. Season generously. Bring to the boil, then simmer for 2 mins. Set aside to cool and infuse.
- Heat oven to 180C/160C fan/gas 6. Sprinkle the cut side of the remaining half of garlic with salt and use it to rub the inside of a large rectangular gratin dish. Lightly butter the dish. Melt the remaining butter in a saucepan.
- Thinly slice the potatoes using a mandoline and stack them in piles. Tightly pack the stacks widthways in the dish, standing on their side, using only as many as will snugly fill the dish. Strain the warm cream over the potatoes, pressing down on the herbs as you do so. Bake for 1 hr or until the potatoes are cooked through and crisp on the top, brushing with the melted butter halfway through. Leave to cool for about 10 mins, then serve scooped straight from the dish.
Nutrition Facts : Calories 670 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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.
CHICKEN DAUPHINOISE
Easy and delicious, a complete meal in one and great for entertaining as you can prepare in advance and just put it in the oven and forget about it until ready to serve, great for entertaining!!
Provided by Ozzy5223
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- You will need: a large shallow baking dish about 3 pint capacity for this dish.
- Preheat the oven to 180 degrees C / 350 degrees F / Gas 4. Clean and thickly slice the leeks.
- Slice the potatoes as thinly as possible.
- Heat the olive oil in a frying pan over a medium heat, cook the leeks and garlic for 3-4 minutes until beginning to soften. Remove from the heat and put the leeks and garlic in the baking dish.
- Place the cheese, wine, stock, and cornflour in a blender and process until smooth.
- Arrange the chicken pieces on top of the leeks, season well and then pour over the sauce.
- Layer the potatoes on top, season, and brush the potatoes very thoroughly with the melted butter.
- Cook in the preheated oven for about 1 - 1 1/2 hours until the potatoes are well cooked and brown. Serve at once with the parsley scattered over.
Nutrition Facts : Calories 530.4, Fat 23.7, SaturatedFat 8.2, Cholesterol 109.4, Sodium 236.6, Carbohydrate 38.8, Fiber 4.8, Sugar 8.4, Protein 35.2
More about "mary berry dauphinoise potatoes food"
MARY BERRY'S SHEPHERD’S PIE DAUPHINOIS RECIPE
From lovefood.com
DAUPHINOISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
MARY BERRY'S HEAVENLY POTATO GRATIN RECIPE - SAGA
From saga.co.uk
MARY BERRY COOKS EP.5 WEEKDAY SUPPER - LAMB DHANSAK ...
From hdclump.com
MARY BERRY'S PARISIENNE POTATOES RECIPE - TELEGRAPH ...
From mastercook.com
MARY BERRY'S POTATO DAUPHINOISE | BERRIES RECIPES, RECIPES ...
From pinterest.com
MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES | RECIPE ...
From pinterest.co.uk
MARY BERRY'S COTTAGE PIE / TRIED AND TESTED - ALL KITCHEN ...
From allkitchencolours.com
STEAK AND MUSHROOM PIE WITH DAUPHINOISE POTATO TOPPING ...
From eatyourbooks.com
BBC GOOD FOOD RECIPES DAUPHINOISE POTATOES - EAZYRECIPES.INFO
From eazyrecipes.info
RECIPES - MARY BERRY
From maryberry.co.uk
GORDON RAMSAY DAUPHINOISE POTATOES - FOOD14
From food14.com
MARY BERRY'S PARISIENNE POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
RAYMOND BLANC'S GRATIN DAUPHINOIS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
MARY BERRY’S COTTAGE PIE WITH DAUPHINOISE POTATOES – QUEEN ...
From queenofeverything.co.uk
DELIA’S POTATOES DAUPHINOISE - THEFOODSTUDENT
From thefoodstudent.wordpress.com
HOW TO MAKE POTATO GRATIN — THE ULTIMATE DAUPHINOISE RECIPE
From telegraph.co.uk
EASY DAUPHINOISE POTATOES - EASY PEASY FOODIE
From easypeasyfoodie.com
JAMIE OLIVER - QUICK POTATO DAUPHINOISE | JAMIE OLIVER ...
From facebook.com
GOOD FOOD RECIPES DAUPHINOISE POTATOES - EAZYRECIPES.INFO
From eazyrecipes.info
WHAT IS PARMENTIER POTATOES? - FOOD NEWS
From foodnewsnews.com
MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES | RECIPE ...
From pinterest.com.au
MARY BERRY'S POTATO DAUPHINOISE | BERRIES RECIPES ...
From pinterest.ca
HOW TO MAKE SWEET POTATO DAUPHINOISE - TESCO REAL FOOD
From realfood.tesco.com
ULTIMATE POTATO DAUPHINOISE - FOOD NETWORK
From foodnetwork.co.uk
HOW DO YOU MAKE DAUPHINOISE POTATOES MARY BERRY ...
From easierwithpractice.com
MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES | RECIPE ...
From pinterest.ca
DAUPHINOISE POTATOES WITH CHEESE - SIMS HOME KITCHEN
From simshomekitchen.com
MARY BERRY'S POTATO GRATIN RECIPE IS THE ULTIMATE COMFORT FOOD
From prima.co.uk
MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES | RECIPE ...
From pinterest.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love