Next Level Dauphinoise Potatoes Recipes

NEXT LEVEL DAUPHINOISE POTATOES

Steps:

• Bash the bay and thyme, then put into a saucepan with the cream, crème fraîche, nutmeg and one half of the garlic clove. Season generously. Bring to the boil, then simmer for 2 mins. Set aside to cool and infuse.
• Heat oven to 180C/160C fan/gas 6. Sprinkle the cut side of the remaining half of garlic with salt and use it to rub the inside of a large rectangular gratin dish. Lightly butter the dish. Melt the remaining butter in a saucepan.
• Thinly slice the potatoes using a mandoline and stack them in piles. Tightly pack the stacks widthways in the dish, standing on their side, using only as many as will snugly fill the dish. Strain the warm cream over the potatoes, pressing down on the herbs as you do so. Bake for 1 hr or until the potatoes are cooked through and crisp on the top, brushing with the melted butter halfway through. Leave to cool for about 10 mins, then serve scooped straight from the dish.

POTATOES DAUPHINOISE

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

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.

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

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.