Gordon Ramsay Potatoes Dauphinoise Recipes

MARY BERRY'S CHEESE-TOPPED DAUPHINOIS POTATOES

Steps:

• Preheat the oven to 220C/gas mark 7. Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on a processor. Put the stock into a large jug and mix with the cream.
• Arrange a layer of potato over the base of the tin, season with salt and freshly ground black pepper, then pour over a little of the stock mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil.
• Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25--30 minutes or until golden and tender. Leave to cool, then chill - overnight is best.
• Choose a lipped board or tray that's bigger than the roasting tin (so it will catch any juices) and place on a worktop. Carefully tip the roasting tin upside down on to it and remove the paper. Cut the potatoes into even-sized servings, arrange on a greased or paper-lined baking sheet, and sprinkle the cheese on top.
• Reheat in an oven preheated to 200C/gas mark 6 for 25-30 minutes or until golden and piping hot.

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.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

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.

GORDON RAMSAY'S DAUPHINOISE POTATOES RECIPE

Steps:

• Slice the potatoes into thin pieces.
• To a saucepan, add cream and set it over medium heat. Now add garlic and bay leaves to the pan. Let it bubble for a few minutes and then remove it from the heat.
• Grease the baking pan with cooking spray and add grated cheese to the bottom of the pan. Now place the slices of potatoes on the grated cheese. Spread grated cheese over the layer of potatoes and repeat the process at least 3 to 4 times.
• Now, strain the cream sauce into a bowl using a sieve and remove the bay leaves and garlic.
• Finish by spreading grated cheese on top. Now, pour the cream sauce into the baking pan.
• Bake it for about 30 to 45 minutes in a preheated oven (400 F).
• Your Gordon Ramsay special dauphinoise potatoes are ready.

RAYMOND BLANC'S GRATIN DAUPHINOIS

Steps:

• Preheat the oven to 120°C/250°F/gas ½ then peel the potatoes and slice them 2mm ( 1 ⁄16 in) thick - a mandoline will make the job easier. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream. On a medium heat, in a medium pan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream. Season with the nutmeg, 5 pinches of salt and 2 pinches of black pepper. Reduce the heat and simmer for 8-10 minutes, stirring every 2 minutes to prevent the mixture sticking to the base of the pan and to distribute the heat throughout the potatoes. Stir in the grated cheese and then remove the pan from the heat. Rub the gratin dish with the garlic. With a spatula, spread the potato mixture out evenly in the dish. Bake for 35 minutes; there should be tiny bubbles on the surface of the dish. The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn't feel the layers). To brown the top, place the gratin under a hot grill for 2-3 minutes. Leave to rest for 5 minutes before serving.