DAUPHINOISE POTATOES RECIPE RECIPES

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POTATOES DAUPHINOISE RECIPE | BBC GOOD FOOD



Potatoes dauphinoise recipe | BBC Good Food image

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

Provided by Orlando Murrin

Categories     Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 8

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, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.2 milligram of sodium

DAUPHINOISE POTATOES RECIPE - BBC FOOD



Dauphinoise potatoes recipe - BBC Food image

These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world! Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.

Provided by Mike Robinson

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 4

1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
3–4 garlic cloves, grated
500ml/17½fl oz double cream (you may need a bit extra)
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 160C/140C Fan/Gas 2.
  • Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
  • Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
  • Bake for 1-1½ hours, or until the potatoes are completely tender.

Nutrition Facts : Calories 561kcal, CarbohydrateContent 33g, FatContent 45g, FiberContent 3.5g, ProteinContent 5g, SaturatedFatContent 28g, SugarContent 3g

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