Delia Smith Dauphinoise Potatoes Recipes

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

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

POTATOES DAUPHINOISE

Potatoes Dauphinoise image

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

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

The ultimate makeover: potato dauphinoise image

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

Ingredients

1 tsp olive oil
150ml semi-skimmed milk
1 plump garlic clove, peeled and halved
4 thyme sprigs, plus extra for sprinkling
1 bay leaf
1 shallot, roughly chopped
good pinch freshly grated nutmeg
1kg waxy potatoes (try Desirée)
140g full-fat crème fraîche
75ml vegetable stock (Marigold bouillon)
1 tsp thyme leaves
25g gruyère or vegetarian alternative, grated

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

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