DAUPHINOISE POTATOES RECIPE - BBC FOOD
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
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
DAUPHINOISE POTATOES RECIPE - BBC FOOD
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
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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ULTIMATE GRATIN DAUPHINOIS RECIPE | BBC GOOD FOOD
An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Buffet, Dinner, Side dish, Supper
Cuisine British
Calories 384 calories per serving
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Buffet, Dinner, Side dish, Supper
Cuisine British
Calories 384 calories per serving
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GRATIN DAUPHINOIS RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 55 minutes
Category side-dish
Cuisine european
Reviews 4.4
Total Time 55 minutes
Category side-dish
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MARY BERRY'S DAUPHINOIS POTATOES RECIPE WITH CHEESE ...
Try Mary Berry's cheese-topped dauphinois potatoes recipe plus other Sunday lunch ideas and side dishes
From redonline.co.uk
Total Time 1 hours
Category low-cost, dinner party, dinner
Cuisine Comfort Food
From redonline.co.uk
Total Time 1 hours
Category low-cost, dinner party, dinner
Cuisine Comfort Food
- 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.
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Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french, provencal
Calories 229 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french, provencal
Calories 229 per serving
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Reviews 3.6
Total Time 1 hours 25 minutes
Category main-dish
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Total Time 1 hours 25 minutes
Category main-dish
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From greedygourmet.com
Total Time 1 hours 25 minutes
Cuisine French
Calories 178 per serving
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Total Time 1 hours 25 minutes
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Calories 178 per serving
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GRATIN - WIKIPEDIA
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JULIA CHILD'S GRATIN DAUPHINOIS (AU GRATIN POTATOES ...
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