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
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!
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.
EASY DAUPHINOISE POTATOES
Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious... yet incredibly easy to make - and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.
Provided by Eb Gargano
Categories Side Dish
Time 1h25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 32 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 81 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
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 "creamypotatodauphinoise recipes"
POTATOES DAUPHINOISE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
QUICK EASY DAUPHINOISE POTATOES GRATIN - YOUR GUARDIAN …
From yourguardianchef.com
POTATO DAUPHINOISE | RIVER COTTAGE
From rivercottage.net
POTATO DAUPHINOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DAUPHINOISE POTATOES - GILDED GINGERBREAD
From gildedgingerbread.com
GRATIN DAUPHINOIS - A CREAMY FRENCH POTATO RECIPE …
From greedygourmet.com
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
POTATOES DAUPHINOISE RECIPE | NEW IDEA FOOD
From newideafood.com.au
AU GRATIN POTATOES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CREAMY MUSHROOM POTATO DAUPHINOISE | TINNED …
From tinnedtomatoes.com
FRENCH CUISINE 101: DAUPHINOISE POTATOES WITHOUT THE CREAM
From onthegas.org
DAUPHINOISE POTATOES | FRENCH RECIPES | GOODTO
From goodto.com
CREAMY GARLIC PARMESAN POTATOES (DAUPHINOISE POTATOES
From scrummylane.com
POTATOES DAUPHINOISE. . . CREAMY, LUSCIOUS POTATO GRATIN
From stuffedatthegills.ca
EASY POTATO DAUPHINOISE RECIPE | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
HOW TO MAKE POTATO DAUPHINOISE JUST LIKE MANU – MR AND MRS …
From mrandmrsromance.com
DAUPHINOISE POTATOES RECIPE - BBC FOOD
From bbc.co.uk
POTATO DAUPHINOISE – EASY AND ELEGANT POTATO DISH
From getarecipes.com
EASY POTATOES AU GRATIN (DAUPHINOISE) - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
POTATO GRATIN DAUPHINOIS (POTATOES DAUPHINOISE) - OLIVIA'S CUISINE
From oliviascuisine.com
POTATOES DAUPHINOISE RECIPE | MYRECIPES
From myrecipes.com
CREAMY, CHEESY DAUPHINOIS POTATOES - A DELICIOUS & EASY ELEGANT …
From italianbellavita.com
POTATO DAUPHINOISE - TIFFIN AND TEA
From tiffinandteaofficial.com
DAUPHINOISE POTATOES - CAROLINE'S COOKING
From carolinescooking.com
HOW TO MAKE GRATIN DAUPHINOISE WITHOUT CREAM: 12 STEPS
From wikihow.com
EASY DAUPHINOISE POTATOES RECIPE - SPLASH OF TASTE
From splashoftaste.com
DAUPHINOISE POTATOES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BEST #1 DAUPHINOISE POTATOES GRATIN | SIMPLE. TASTY. GOOD.
From junedarville.com
POTATOES DAUPHINOISE (WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
DAUPHINOISE | FOOD RECIPE - COWBRIDGE KITCHEN
From cowbridgekitchen.com
POTATO DAUPHINOISE - HARRIET EMILY
From harrietemily.com
POTATO DAUPHINOISE - COMMUNITY FOR SLOW COOKER RECIPES
From slowcookercentral.com
RICH POTATO DAUPHINOISE | MASON CASH
From masoncash.co.uk
POTATO DAUPHINOISE (SCALLOPED POTATOES) - SMARTYPANTSKITCHEN
From smartypantskitchen.com
POTATOES DAUPHINOISE (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
QUICK POTATO DAUPHINOISE - JAMIE OLIVER'S RECIPES
From jamschef.com
CREAMY SWEET POTATO DAUPHINOISE - FOODNESS GRACIOUS
From foodnessgracious.com
GORDON RAMSAY'S CHEESY DAUPHINOISE POTATOES RECIPE - THEFOODXP
From thefoodxp.com
THE BEST POTATO DAUPHINOISE RECIPE - YOUTUBE
From youtube.com
BLUE CHEESE POTATOES DAUPHINOISE | COOKING ON THE RANCH
From highlandsranchfoodie.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