Quick Potato Dauphinoise Recipes

QUICK AND EASY DAUPHINOISE POTATO RECIPE

Steps:

• This traditional French dish is always one of the most delectable choices on the menu. Tuck into this classic dauphinoise potato recipe with this simple method brimming with the fantastic flavours of cheese, garlic and thinly sliced smooth potatoes. Delicious! Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper. Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well. Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect dauphinoise potatoes.

QUICK POTATO DAUPHINOISE

Steps:

• Normally you need a couple of hours to cook this recipe, but we are going to show you how to cook it quickly and absolutely delicious. Take a kilo of medium-sized potatoes. Peel them and thinly slice.
• Next, peel and slice 1 red onion.
• Place your potatoes and onion into a baking tray. Then, add a nice pinch of salt and pepper.
• Then, add 100 ml of cream and 2 bay leaves. Next, add 5 g of fresh thyme. Give that a good mix. Place your tray on the hob and add 100 ml of hot water. Bring that to boil.
• Next, add 2 teaspoons of anchovy oil along with 3 anchovies. Squash 1 clove of garlic. Then, add 20 g of grated parmesan along with grated quarter of a nutmeg.
• Cover your tray with tin foil and cook on the hob for 6 minutes.
• Then, place you tray into the oven without tin foil for 15 minutes at 220 degrees C.

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.

DAUPHINOISE POTATOES

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.