Swede Dauphinoise Recipes

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EASY DAUPHINOISE POTATOES



Easy Dauphinoise Potatoes image

Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious... yet incredibly easy to make - and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.

Provided by Eb Gargano

Categories     Side Dish

Time 1h25m

Number Of Ingredients 8

Butter ((for greasing))
1 kg potatoes ((See Note 1), peeled and finely sliced)
A large bowl of cold water
300 ml double cream ((US - heavy cream) )
4 cloves garlic (grated or crushed)
6 sprigs thyme (leaves only)
Salt and pepper to taste ((I use 15 twists of salt and 15 twists of pepper))
50 g cheddar cheese (or more if you like a really cheesy topping! (You can use gruyere instead, if you prefer))

Steps:

  • Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
  • Peel the potatoes and slice them finely - you are aiming for 2-3mm (⅛ inch) thick. But don't worry, they don't have to be perfect, this recipe is very forgiving!
  • As soon as you have sliced each potato, place the slices in the large bowl of cold water.
  • Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
  • Drain the potatoes.
  • Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don't overlap the potatoes too much.
  • Cover the dish tightly with foil and place in you preheated oven for 1 hour.
  • After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.

Nutrition Facts : Calories 338 kcal, Carbohydrate 32 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 81 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

SWEDE DAUPHINOISE



Swede dauphinoise image

Give a classic French gratin dauphinoise a great British twist. Use swede instead of potatoes and if you don't like anchovies, add bacon lardons

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 2h20m

Number Of Ingredients 8

50g can anchovy in oil
2 tbsp of the oil from the anchovies
1 onion , thinly sliced
large sprig thyme , leaves picked
2 large swede
300ml pot double cream
3 tbsp fresh breadcrumb
2 tbsp grated parmesan

Steps:

  • Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.
  • Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.
  • Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.

Nutrition Facts : Calories 611 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE



Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

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



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

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.

CHICKEN DAUPHINOIS



Chicken Dauphinois image

This is a recipe that my mother always used to make for special occasions: seasoned chicken cooked with potatoes in a cream sauce. Very satisfying. Tastes great the next day too!

Provided by Giannina

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 pounds potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
1 tablespoon butter
2 tablespoons dried tarragon, divided
2 cups heavy whipping cream
3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with water; bring to a boil. Cook potatoes until partially cooked, about 4 minutes; drain.
  • Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a shallow bowl. Press chicken into flour mixture until evenly coated.
  • Melt butter in a large skillet over medium heat; place chicken in hot butter and sprinkle 1 tablespoon tarragon over chicken. Cook chicken until browned, 3 to 4 minutes per side.
  • Arrange 1/2 of the potatoes in a baking dish and top with chicken breasts. Layer remaining potatoes over chicken. Mix cream, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a bowl; pour over potatoes and chicken. Sprinkle remaining tarragon over potatoes.
  • Bake in the preheated oven until chicken is until no longer pink in the center and the top is golden brown, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let stand for at least 10 minutes before serving.

Nutrition Facts : Calories 764.5 calories, Carbohydrate 48.5 g, Cholesterol 235.3 mg, Fat 50.1 g, Fiber 5.5 g, Protein 31.8 g, SaturatedFat 30.1 g, Sodium 1010.1 mg, Sugar 1.9 g

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

Provided by Kookaburra

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 medium potatoes
1 tablespoon butter or 1 tablespoon margarine
2 -3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)

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.

ROAST BEEF SIRLOIN & BéARNAISE DAUPHINOISE



Roast beef sirloin & béarnaise dauphinoise image

Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère

Provided by Esther Clark

Categories     Dinner, Lunch, Main course

Time 2h20m

Number Of Ingredients 21

2kg boneless beef sirloin , tied
2 tbsp olive oil
½ tbsp black peppercorns
½ tbsp sea salt
1 large garlic bulb
450g baby carrots , halved
200g watercress
5 tbsp olive oil
2 tbsp cider vinegar
1 tbsp Dijon mustard
½ tsp caster sugar
40g unsalted butter , plus extra for the dish
3 banana shallots , finely chopped
70ml white wine vinegar
500ml double cream
500ml whole milk
3 large garlic cloves , bashed
small bunch of tarragon , leaves finely chopped, stalks reserved
1 large egg yolk (freeze the white for another recipe)
1½ kg King Edward potatoes , thinly sliced
70g gruyère , grated

Steps:

  • Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
  • Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
  • Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
  • Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
  • Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.

Nutrition Facts : Calories 859 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.4 milligram of sodium

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