Delia Smith Potato Dauphinoise Recipes

POTATOES DAUPHINOISE

Potatoes dauphinoise image

A rich and indulgent example of French cuisine for turning spuds into something more exciting

Provided by Orlando Murrin

Time 1h30m

Number Of Ingredients 8

Ingredients

knob butter, for greasing
1kg waxy potato, such as Desirée
150ml full-fat milk
142ml carton double cream
1 garlic clove, peeled and halved
2 sprigs thyme
pinch freshly ground nutmeg
25g parmesan, freshly grated

Steps:

Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.

Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 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.

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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