Rick Stein Dauphinoise Potatoes Food

ULTIMATE GRATIN DAUPHINOIS

Steps:

• Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
• Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
• Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
• Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

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.

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.

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.

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES

Steps:

• Preheat the oven to 300F/150C/gas mark 2.
• Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
• Sprinkle cheese on the top of the last layer.
• Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
• Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
• Serve bubbling hot as a main meal or as an accompaniment.

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.

EASY DAUPHINOISE POTATOES

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.

RACK OF LAMB WITH POTATO AND CELERIAC DAUPHINOISE

Steps:

• 1. Start with the dauphinoise. Preheat the oven to 180˚C, gas mark 4. Butter a 30cm x 20cm gratin dish. Melt the butter in a large pan, add the onion and garlic then cook over a medium heat until softened. Add the cream and mustard, season with the salt and plenty of black pepper, then simmer for 5 minutes. Take the pan off the heat. 2. Cut the celeriac and potatoes into thin slices. Mix them with the cream mixture in the pan, then pour into the gratin dish and flatten the top. Bake for 1 hour 15 minutes-1 hour 30 minutes until completely tender to the point of a knife. 3. Turn the oven up to 220˚C, gas mark 7. To make the peppermix, whizz all the ingredients together in a spice grinder (or whizz the chillies in a food processor before tipping into a pestle and mortar with the peppercorns and salt). Season the lamb with 1 tsp peppermix (store the rest in a glass jar for up to 2 weeks). Put the rosemary, garlic and oil in a small roasting tin and sit the racks of lamb on top. Roast the lamb for 15-20 minutes, then remove from the oven, transfer to a warm plate and cover with foil. Leave to rest for 10 minutes. Turn the oven down to 180˚C, gas mark 4 and put the dauphinoise back in to heat through. 4. Set the roasting tin on the hob, add the stock and lemon juice and heat until reduced by half. Make the beurre manié by blending the softened butter and plain flour together to form a smooth paste. Whisk into the stock while it is still bubbling. Taste and check for seasoning, then pass the gravy through a sieve. Cut the racks into cutlets and serve with the gravy, dauphinoise and some green beans.