Creamy Dauphinoise Layered Potatoes Recipes

POTATO DAUPHINOISE

Steps:

• Preheat your oven to 180 C or 350 F with the rack in the center.
• . In a large bowl combine heavy cream, water & egg yolks, then add in dry rosemary, bay leaves, parsley, nutmeg & minced garlic cloves. Mix well.
• Arrange the sliced potatoes into a baking dish (approx. 35 x 25cm) into a single layer & season with salt and pepper. Pour in over the potatoes the cream mixture enough to cover. Repeat this with the remaining potatoes. Cover the dish with foil and bake in the oven for 20-25 minutes (depends on the type of potatoes you will use) or until the potatoes are tender.
• . Remove the foil from the dish, then sprinkle with 4 tbsp. of Parmesan cheese and bread crumbs to give crunchiness. Bake for another 10 minutes or until the potatoes are golden.
• Enjoy!

CREAMY DAUPHINOISE LAYERED POTATOES

Steps:

• Heat oven to 160C / 320F / Gas 2
• You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10"x 6" and 2" deep (inches).
• Peel potatoes and then slice to a thickness or 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking. Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.
• Add your herbs, grated garlic, salt, pepper and butter, (break the butter into little bits) and use your hands and carefully mix everything well so the potato slices are coated nicely.
• Layer the slices in your dish, covering all the gaps, keep layering until done.
• Add the milk / cream and gently push down the potatoes to coat them with the liquid
• **** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.
• Place in a baking tray (to catch any spills). Put in the oven for cooking. Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden colour on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.
• When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes. If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup....it's delicious and I don't like to throw things away!

DAUPHINOISE POTATOES

Steps:

• Preheat oven to 200C / 180C Fan / Gas Mark 5. Grease the dish you will be cooking in.
• Peel potatoes and slice to roughly the thickness of a pound coin.
• Peel and chop the onion.
• Crush the garlic and finely chop the herbs and mix in with the cream.
• Layer the potatoes on the bottom of the dish you will cook them in and pour a small amount of cream over them.
• Sprinkle some of the onion on top of the potato and season with salt and pepper to taste.
• Repeat steps 5 and 6 until all the potato and onion is gone then pour the remainder of the cream on top.
• When ready to cook, place in the oven for approximately 1 hour or until the top is crisp and golden assuring that the potato is cooked thoroughly.
• Serve and enjoy!

CREAMY POTATO DAUPHINOISE

Steps:

• Preheat the oven to 350°F
• Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
• Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
• Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
• Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
• Bake for 25 mins until golden.
• Serve with a leafy green salad.

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.