CREAMY DAUPHINOISE LAYERED POTATOES
An EASY to make potato casserole dish using thinly sliced scalloped potatoes oven-baked in a creamy sauce. Options for low-fat ingredients too!
Provided by Lovefoodies
Categories Starters & Appetizers
Time 1h10m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 275 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 714 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
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.
THE ULTIMATE MAKEOVER: POTATO DAUPHINOISE
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.
- Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.
- Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender - test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.
Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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!
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.
CREAMY POTATO DAUPHINOISE
This creamy potato dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CREAMY DAUPHINOISE POTATOES RECIPE
These dauphinoise potatoes are kind of like a cross scalloped potatoes and potatoes au gratin, so you know they're going to be creamy and delicious!
Provided by Ting Dalton,Mashed Staff
Categories side dish
Time 1h30m
Number Of Ingredients 7
Steps:
- Soak the sliced potatoes in cold water to remove as much starch as possible.
- Preheat the oven to 300 F and grease a baking pan.
- Combine the heavy cream, salt, pepper, and the leaves from 2 sprigs of thyme.
- Drain the potatoes and gently pat them dry.
- Arrange a layer of potato slices over the bottom of the baking pan and top with a layer of cream. Continue layering until all the ingredients are used up, finishing with a layer of cream.
- Cover the pan with foil and bake for an hour.
- Remove the foil and sprinkle the shredded cheese over the casserole, along with the leaves from the remaining 2 thyme sprigs.
- Bake the potatoes, uncovered, for an additional 15 minutes until the cheese is melted and bubbling.
Nutrition Facts : Calories 435 calories, Carbohydrate 30 g carbohydrates, Cholesterol 118 mg cholesterol, Fat 33 g fat, Fiber 4 g fiber, Protein 7 g protein, SaturatedFat 20 g saturated fat, ServingSize 0 g, Sodium 569 mg, Sugar 3 g, TransFat 0 g
DAUPHINOISE POTATOES
This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk.
Provided by Sackville
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F or 180 degrees Celsius.
- Peel the potatoes and slice them thinly.
- A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
- You can also use a knife but it will take longer to make sure the slices are all the same thickness.
- Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
- Rub the slices together and leave for five minutes.
- This helps to soften and season the potatoes.
- Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
- Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
- Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
- Tip everything into the prepared dish.
- Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.
More about "creamy dauphinoise potatoes recipes"
DAUPHINOISE POTATOES - GILDED GINGERBREAD
From gildedgingerbread.com
JULIA CHILD'S GRATIN DAUPHINOIS (AU GRATIN POTATOES)
From bobbiskozykitchen.com
DAUPHINOISE POTATOES RECIPE | KITCHN
From thekitchn.com
CREAMY GARLIC PARMESAN POTATOES (DAUPHINOISE POTATOES …
From scrummylane.com
AU GRATIN POTATOES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
EASY DAUPHINOISE POTATOES - EASY PEASY FOODIE
From easypeasyfoodie.com
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
4 CREAMY DAUPHINOISE POTATO RECIPES - PRAVDANY.COM
From pravdany.com
FRENCH DAUPHINOISE POTATOES - CREAMY, CHEESY AND INDULGENT
From chilliandlife.com
EASY DAUPHINOISE POTATOES RECIPE - SPLASH OF TASTE
From splashoftaste.com
DAUPHINOISE POTATOES RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
DAUPHINOISE POTATOES WITH LEEKS AND ROSEMARY - THE COOK & HIM
From thecookandhim.com
EASY DAUPHINOISE POTATOES (POTATO GRATIN) - LOST IN FOOD
From lostinfood.co.uk
GORDON RAMSAY'S CHEESY DAUPHINOISE POTATOES RECIPE - THEFOODXP
From thefoodxp.com
DAUPHINOISE POTATOES RECIPE - DELISH.COM
From delish.com
QUICK POTATO DAUPHINOISE - JAMIE OLIVER'S RECIPES
From jamschef.com
POTATO DAUPHINOISE RECIPE | CREAMY, CHEESY POTATOES | GIRL EATS …
From girleatsworld.co.uk
DAUPHINOISE POTATOES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
DAUPHINOISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
CREAMY DAUPHINOISE POTATOES RECIPE - NEWSBREAK
From newsbreak.com
HOW TO MAKE GRATIN DAUPHINOISE WITHOUT CREAM: 12 STEPS
From wikihow.com
RODDA’S CLOTTED CREAM POMME DAUPHINOISE - BIDFOOD
From bidfood.co.uk
DAUPHINOISE POTATOES AND STEAK: PERFECT COMFORT FOOD
From ostrali.com
INDIVIDUAL DAUPHINOISE POTATOES RECIPE - FEED YOUR SOLE
From feed-your-sole.com
DAUPHINOISE POTATOES | FRENCH RECIPES | GOODTO
From goodto.com
FRENCH POTATOES GRATIN DAUPHINOISE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
DAUPHINOISE | FOOD RECIPE - COWBRIDGE KITCHEN
From cowbridgekitchen.com
CLASSIC FRENCH GRATIN DAUPHINOIS - PARDON YOUR FRENCH
From pardonyourfrench.com
DAUPHINOISE POTATOES WITH LEEKS - TASTEFULLY VIKKIE
From tastefullyvikkie.com
FRENCH POTATO GRATIN DAUPHINOISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DAUPHINOISE POTATOES - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
DAUPHINOISE POTATOES (AMAZINGLY TASTY & TENDER POTATOES AU …
From bakeitwithlove.com
DAUPHINOISE POTATOES WITH CHEESE - SIMS HOME KITCHEN
From simshomekitchen.com
BEST #1 DAUPHINOISE POTATOES GRATIN | SIMPLE. TASTY. GOOD.
From junedarville.com
CREAMY DAUPHINOISE POTATOES RECIPE - YOUTUBE
From youtube.com
CHEESY POTATOES DAUPHINOISE RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
CREAMY CHICKEN DAUPHINOISE POTATO PIE
From cookingcrest.com
DAUPHINOISE POTATOES: A CHEESY, CREAMY POTATO DISH
From ostrali.com
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