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
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
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.
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- The right potatoes. We tried lots of types of readily available potatoes and the two that performed the best for cream absorption while still getting an edge that stays crisp were Maris Piper and Desirée (red-skinned) potatoes.
- The right size – choose the same sized potatoes. For uniformity, buy your potatoes loose so they are all roughly the same size – about the size of your fist is perfect.
- Slicing – for uniformity use a mandolin. For a normal dauphinoise the potatoes can be hand-sliced, but for this ultimate version, they need to be uniformly thinly sliced so a mandolin is indispensable.
- Don’t rinse – the potato starch helps thicken the sauce. Some recipes say to rinse and dry the potatoes before stacking, but we found that by cutting out this step, the starchy potato water helps thicken the cream as it cooks.
- Infuse flavour – warm the herbs in the cream. Thyme and bay add fragrance, but when left in or scattered over, they get in the way of eating. Here, we’ve warmed them in the cream and then discarded, so you get all the flavour without the woody stalks and leaves.
- Mild garlic – rub the dish with garlic and discard. Raw garlic can overpower a cream sauce so add just a hint of its flavour by infusing it in the cream, along with the herbs, and then rubbing it onto the dish.
- Domino effect – pack the potatoes on their side. We stacked the potatoes up on their sides to allow more exposed edges that brown in the oven for the ultimate crispy topping.
- Double cream – use cream and crème fraîche. We’ve used double cream because it’s rich and easy to pour and crème fraîche adds a softly pleasant sour note.
- Nutmeg – a grating adds a touch of sweet spice. A grating of nutmeg used to be as ubiquitous as a grinding of black pepper and though its flavour doesn’t go with everything, it does add a delicate warmth to cream-based dishes.
- Butter-basted – brush edges with butter for extra crispness. To guarantee those irresistible crisp edges we go the extra step of brushing them with butter halfway through cooking.
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5/5 (4)Category Side-DishAuthor Anne BurrellDifficulty Easy
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