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.
DAUPHINE POTATOES
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
Provided by Noo8820
Categories Potato
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- For the choux paste:.
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
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
POTATOES DAUPHINOISE
This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!
Provided by Kookaburra
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Variation: This recipe also works well with orange sweet potato (kumera).
- If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
- Yum!
- Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
- (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
- (I use the slicing blade of my food processor).
- Line the bottom of the dish with a single layer of overlapping potato slices.
- Sprinkle generously with salt, pepper and nutmeg.
- Repeat this layering and sprinkling process until you have used all of the potato slices.
- In a large jug, combine cream and milk and stir well.
- Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
- Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
- Check occasionally.
- If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
- Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
- Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
- Pre-set your oven to 180°C (350°F).
- Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
- (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.
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.
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
DAUPHINE POTATOES
Categories Egg Potato Side Bake Fry Thanksgiving Vegetarian Chill Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. (There should be about 2 cups riced potato.)
- In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
- Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340°F. on a deep-fat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2 1/2-inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jelly-roll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400°F. oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300°F. oven.
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