Creamy Potato Dauphinoise Recipes Recipe For Potato

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!

DAUPHINOISE POTATOES

Steps:

• Preheat the oven to 160C/140C Fan/Gas 2.
• Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
• Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
• Bake for 1-1½ hours, or until the potatoes are completely tender.

POTATO DAUPHINOISE AND CARAMELISED ONION PIE

Steps:

• 1. Preheat oven to 170C fan forced (190C conventional). 2. Thoroughly grease a 25cm round loose-bottomed pie tin with butter and line the base with baking paper. Drape the pastry over and into the pie tin and trim the excess. Allow to rest in the fridge for at least 15 minutes. 3. Blind bake the base, using baking paper and baking weights or rice, for 10 minutes or until lightly golden. Remove the weights and paper and cook until a deep golden colour (about 10 minutes). It's important to cook the base all the way through so you have a firm base before you fill it with creamy potatoes. 4. Slice your potatoes into rounds using a mandolin, you want them as thin as possible to ensure they cook in time and also to help release their starch which will thicken your cream sauce. 5. Place a frypan over medium heat. Add the oil and butter, and once foaming, add the sliced onion and cook for 5 minutes or until soft and translucent. Add the garlic and rosemary and cook for an additional minute, before adding the cream, milk and salt. 6. Turn the heat to low and add most of the potato rounds, reserving about 100g of them for the topping, and cook for about 15 minutes. Keep a relatively close eye on this, you don't want the cream to burn or the potatoes to cook so quickly that they become too soft and lose their disc shape. Give the frying pan a regular shake, every 5 minutes, to move the potatoes through the cream. 7. Add the quarter-cup of parmesan, and the gruyere and comte, turning the potatoes gently to coat. Once the cheese has melted, check that the mixture has thickened significantly and is just coating the potatoes. It should coat the back of a spoon quite thickly. If it still seems runny, cook a little longer. 8. Gently scoop your potatoes into the pastry lined pie dish. It doesn't need to be exact layers but try and keep the filling quite level until it almost reaches the top of the tin. Smear the onion jam across the top of the potatoes. 9. Toss the reserved potato slices in the melted butter then place these, slightly overlapping each other, over the top of the pie (they will shrink a little as they cook). Sprinkle over the remaining 2 tablespoons of parmesan and bake for 40 minutes. If the potatoes on top are taking on too much colour, gently cover with foil, then remove the foil for the last 5 minutes of cooking time, to allow the top to crisp. 10. Remove from oven and allow to cool to a warm temperature before cutting - if you cut this pie while very hot, the filling tends to go everywhere. Scatter with the extra rosemary and serve.

CREAMY VEGAN DAUPHINOISE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
• Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.

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.

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.