Creamy Dijon Garlic Potatoes Dauphinoise Recipes

CREAMY POTATO DAUPHINOISE

Creamy Potato Dauphinoise image

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

Ingredients

1 lb potato, thinly sliced
2/3 cup heavy cream
7 tablespoons milk
1 garlic clove, crushed
2 ounces gruyere cheese, grated
salt and pepper

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.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

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.

DAUPHINOISE POTATOES

Dauphinoise potatoes image

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

Ingredients

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

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

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