POTATO DAUPHINOISE RECIPES

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HOW TO MAKE POTATO DAUPHINOISE | POTATO RECIPES …



How to Make Potato Dauphinoise | Potato Recipes … image

This crispy, creamy gratin is so indulgently good it might upstage your main. Try our step-by-step guide for an indulgent potato dauphinoise dish, the ideal side-dish treat - easy to make and delicious to eat – you’ll love this creamy, layered potato dish. Don't forget to screenshot the ingredients list at the bottom of the page to take in store.

Provided by Tesco Real Food

Number Of Ingredients 12

1 tbsp olive oil
1 large onion, finely sliced
1kg large floury potatoes (such as Maris Piper or King Edward), peeled
butter, for greasing
250ml whole milk
250ml double cream
2 garlic cloves, peeled and lightly crushed
1 bay leaf
¼ tsp ground nutmeg
70g pecorino, finely grated
a few thyme sprigs, to serve (optional)
Tip: Make up to the end of step 5, then wrap well in baking paper or foil. Freeze for up to 2 months. Bake from frozen until the potatoes are tender.

Steps:

  • Heat the oil in a frying pan over a low heat. Add the onion, cover, and fry for 15 mins, stirring occasionally. Cooking the onions over a low heat keeps them moist and brings out their natural sweetness. You could swap in a finely sliced leek if you prefer. To give it an extra layer of flavour, add a little finely chopped rosemary or thyme for the final min of cooking.
  • Using a mandolin or sharp knife, carefully cut the potatoes into very fi ne 3mm slices. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a baking dish with the butter. Cut the potatoes into as uniform slices as possible, so that they cook evenly. You want them to be as thin as possible too, so they don’t take a long time to cook through and so that you have lots of layers for the cream to coat and flavour
  • Pour the milk and cream into a large saucepan, add the garlic cloves and bay leaf. Bring to the boil, then remove from the heat and add the nutmeg and some seasoning. Remove the garlic and bay leaf. Infusing the milk helps flavour the whole dish, making it beautifully aromatic. Using half milk and half cream helps to balance the richness, but you can alter the ratio if you prefer.
  • Add the sliced potatoes and onion to the milk, stir to coat. Transfer to the dish with a slotted spoon, layering as you go. Use a fish slice or slotted spoon to transfer the potatoes and onion to the dish, leaving the infused milk and cream in the saucepan.
  • Pour over the infused milk and scatter over the cheese. The cream mixture should come to just below the potato. Swap the cheese if you like: Roquefort will add a punchy flavour, while mozzarella will add gooeyness.
  • Bake for 1-1 hr 15 mins, covering with foil once golden. It’s ready when the top is golden and bubbling and the potatoes are tender all the way through. Test if it’s ready by piercing the centre with a sharp knife, it should go through easily. If not, bake for 10 mins more, then check again. Leave to stand for at least 5 mins, then top with the thyme sprigs, if you like.
  • 1 tbsp olive oil1 large onion, finely sliced1kg large floury potatoes (such as Maris Piper or King Edward), peeledbutter, for greasing250ml whole milk250ml double cream2 garlic cloves, peeled and lightly crushed1 bay leaf¼ tsp ground nutmeg70g pecorino, finely grateda few thyme sprigs, to serve (optional) Makes 8 servings Tip: Make up to the end of step 5, then wrap well in baking paper or foil. Freeze for up to 2 months. Bake from frozen until the potatoes are tender.

POTATO RECIPES | BBC GOOD FOOD



Potato recipes | BBC Good Food image

Chips, mash, roasties, dauphinoise... potato is the kitchen gift that keeps on giving. Try one of our new recipe ideas for the humble spud.

Provided by Good Food team

Number Of Ingredients 1

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This warming, creamy and delicious French potato dauphinoise recipe is perfect for the winter months
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Total Time 65 minutes
Calories 370 calories per serving
  • Preheat the oven to 200°C/gas mark 6. Pour the milk and cream into a large saucepan. Add the garlic, thyme and bay leaves and bring to the boil. Remove from the heat and leave to infuse for 5 minutes.

    Meanwhile, thinly slice the potatoes. Remove the bay leaves from the milk, then add the potatoes and onion. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other.

    When the potatoes are just tender, spoon into a buttered 2-litre ovenproof dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the butter and grate over a sprinkling of nutmeg. Bake for 40 minutes, until golden brown on top and bubbling.

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  • Put the crème fraîche into a large mixing bowl. Strain the infused milk into a measuring jug, then slowly whisk it into the crème fraîche. Stir in the crushed garlic clove, then add the potatoes. Season, then toss to coat. Pour into a 2 litre gratin dish and sprinkle with the thyme leaves, nutmeg and cheese. Cover with foil, then bake in the oven for 35 minutes. Remove the foil, then cook for a further 15-20 minutes or until the top is golden brown and the potatoes are cooked through.
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