Pommes Dauphinoise Food

POMMES DAUPHINOISE

Steps:

• Spray pyrex dish with non-stick cooking spray.
• Peel potatoes and slice thinly.
• Place potatoes, overlapping slightly, in single layer on bottom of dish. Sprinkle with salt & pepper.
• Repeat layers until all potatoes are used.
• In separate bowl, combine cream and milk and stir well.
• Pour milk mixture over the potatoes.
• Cook, uncovered, in microwave on medium 15- 20 minutes. (I usually have trouble with mine boiling over, so it helps to set it on a plate, from which I can pour the liquid right back in!).
• Preheat oven to 350°F.
• Sprinkle grated cheese over top of potatoes and cook 20 minutes until golden brown on top.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

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.

GRATIN DAUPHINOIS

Steps:

• Preheat oven to 375 degrees F.
• Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
• Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

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:

• 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.

POMMES DAUPHINE

Steps:

• Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
• Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
• Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
• Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
• Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
• Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.)
• Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
• Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.

POTATOES DAUPHINOISE

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.

POMMES DAUPHINOISE

Steps:

• Preheat oven to 400 degrees.
• Arrange the potatoes in layers in a buttered 9-inch baking dish, pouring on a little cream and adding butter, salt and pepper to each layer as you go.
• Top with cream, salt, and pepper and bake for 30 to 40 minutes, or until the potatoes are cooked and the top is brown.

DAUPHINE POTATOES

Steps:

• For the choux paste:.
• Bring the water, salt and butter to a boil in a saucepan.
• Remove from the heat.
• Add the flour and mix in with a wooden spoon.
• Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
• Remove from the heat and allow to cool.
• Gradually add the beaten eggs, mixing well.
• Potato mixture:.
• Add the butter and egg yolk to the warm mashed potatoes; mix well.
• Season to taste.
• Mix the choux mixture and the potato mixture together, making sure they are well combined.
• Mould the mixture into cylinder shapes (or quenelle them using two spoons).
• Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

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.