Best Dauphinoise Potatoes Recipes

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.

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.

GRATIN DAUPHINOISE (SCALLOPED POTATOES)

Steps:

• Preheat oven to 350°F with a rack in upper third of oven.
• Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
• Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
• Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
• Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
• Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
• Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

POTATOES DAUPHINOISE

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.

POTATOES DAUPHINOISE

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.

NEXT LEVEL DAUPHINOISE POTATOES

Steps:

• Bash the bay and thyme, then put into a saucepan with the cream, crème fraîche, nutmeg and one half of the garlic clove. Season generously. Bring to the boil, then simmer for 2 mins. Set aside to cool and infuse.
• Heat oven to 180C/160C fan/gas 6. Sprinkle the cut side of the remaining half of garlic with salt and use it to rub the inside of a large rectangular gratin dish. Lightly butter the dish. Melt the remaining butter in a saucepan.
• Thinly slice the potatoes using a mandoline and stack them in piles. Tightly pack the stacks widthways in the dish, standing on their side, using only as many as will snugly fill the dish. Strain the warm cream over the potatoes, pressing down on the herbs as you do so. Bake for 1 hr or until the potatoes are cooked through and crisp on the top, brushing with the melted butter halfway through. Leave to cool for about 10 mins, then serve scooped straight from the dish.

DAUPHINOISE POTATOES

Steps:

• Preheat oven to 200C / 180C Fan / Gas Mark 5. Grease the dish you will be cooking in.
• Peel potatoes and slice to roughly the thickness of a pound coin.
• Peel and chop the onion.
• Crush the garlic and finely chop the herbs and mix in with the cream.
• Layer the potatoes on the bottom of the dish you will cook them in and pour a small amount of cream over them.
• Sprinkle some of the onion on top of the potato and season with salt and pepper to taste.
• Repeat steps 5 and 6 until all the potato and onion is gone then pour the remainder of the cream on top.
• When ready to cook, place in the oven for approximately 1 hour or until the top is crisp and golden assuring that the potato is cooked thoroughly.
• Serve and enjoy!

DAUPHINOISE POTATOES

Steps:

• Preheat the oven to 350 degrees F or 180 degrees Celsius.
• Peel the potatoes and slice them thinly.
• A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
• You can also use a knife but it will take longer to make sure the slices are all the same thickness.
• Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
• Rub the slices together and leave for five minutes.
• This helps to soften and season the potatoes.
• Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
• Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
• Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
• Tip everything into the prepared dish.
• Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.

POTATOES DAUPHINOISE

Steps:

• 1. Assembling. Pour 1.5 cups of each of the cream and half & half into a 3-quart saucepan. Stir in the garlic, salt & pepper, and the bay leaf. Drop the potatoes into the cream; when they are all in, add more cream if necessary to cover by one inch. 2. Preliminary cooking - 1 - 1 1/2 hours. Bring to below the simmer and maintain at just below the simmer for an hour or more until tender. Check frequently to be sure they are not bubbling (will curdle the cream) or sticking. 3. Into the baking dish. When tender, correct the seasoning and turn into a lightly butter baking dish. Spread on the grated cheese. 4. Final baking - 20 min. at 425. Set in the upper middle level of the preheated oven (425 deg.) and bak until bubbling hot and lightly browned. Do not overcook or the potatoes will be dry.

ROAST CHICKEN WITH PARMESAN & THYME DAUPHINOISE POTATOES

Steps:

• Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, arrange a layer of potatoes in the bottom of the dish, then scatter with a little parmesan, thyme, a drizzle of the cream and salt and pepper. Continue until you've used up all the potato slices, most of the thyme (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer.
• Season the chicken with salt and pepper and put the thyme stalks, garlic and bay in the cavity, then rub over the remaining butter. For the best results, sit a roasting rack or ovenproof cooling rack over the gratin dish and sit the chicken over the gratin so the juices can drip into the potatoes. If you don't have a roasting or cooling rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins until the chicken skin is golden and it's cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drizzle over the potatoes as you lift it. Remove the rack, if using, and use a spatula to press the potatoes down, then return to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over the reserved thyme, if you like, and leave for 5 mins before serving alongside the chicken. Serve with leafy greens like cabbage or kale.

CLASSIC BISTRO STYLE GRATIN DAUPHINOISE - FRENCH GRATIN POTATOES

Steps:

• Preheat the oven to 300F/150C/gas mark 2.
• Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
• Sprinkle cheese on the top of the last layer.
• Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
• Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
• Serve bubbling hot as a main meal or as an accompaniment.

POTATOES DAUPHINOISE

Steps:

• 1. Combine swiss cheese and parmesan cheese in a small bowl; set aside. Melt butter in a small skillet and saute onions until tender; set aside.
• 2. In a 10 inch quiche dish, alternate layers of potatoes,onions and cheeses. In a small mixing bowl, combine half and half, egg yolks, whole eggs, salt, pepper and nutmeg. Beat lightly to combine. Pour over stacked potato mixture.
• 3. Cover with foil which has been sprayed with cooking oil. Bake 350 degrees for 1 1/2 hours, or until potatoes are tender. Remove foil cover. Bake until top is light golden brown. Remove from oven; cool for 30 minutes before cutting into pie-shaped wedges.

CELERY ROOT AND POTATOES DAUPHINOISE

Steps:

• Preheat oven to 375 degrees.
• Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.

POMMES DAUPHINOISE (POTATOES AU GRATIN)

Steps:

• 1. Heat the oven to 425 degrees. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the pot and then heat the milk gently until it starts to bubble at the edges. Remove from the heat and let steep while you continue with the recipe. 2. Peel the second garlic clove, cut it in half and rub the cut side around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter over the inside of the baking dish. 3. Peel the potatoes and cut them into 1/8-inch-thick slices (I use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about a third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season the potatoes with salt and pepper and sprinkle a third of the cheese over them. Repeat with two more layers of potatoes, salt and pepper and cheese, making the top layer as neat and tidy as you can. 4. Remove the garlic clove from the hot milk and pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake the gratin for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.

CREAMY DIJON GARLIC POTATOES DAUPHINOISE

Steps:

• Serves 6
• Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
• Peel the potatoes and and slice them thinly.
• In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
• Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
• Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
• Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
• To the reserved hot cream and milk mixture, stir in 2 tbsp French's Dijon Mustard until well blended.
• Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, ½ of the chopped thyme and half of the Gouda cheese.
• Pour half of the cream mixture over the potatoes.
• Arrange the second half of the potatoes on top, followed by the pepper, thyme, cheese and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is ½ inch below the top.
• Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened.
• Let the potatoes rest for 10 -15 minutes before serving.

POTATOES DAUPHINOISE

Steps:

• Preheat oven to 400 degrees. Place rack in middle position in oven. Spread butter across bottom and sides of 2 quart baking dish. Peel potatoes and slice 1/8 inch thick. Place slices in a lg. bowl of cold water and drain thoroughly.
• Bring heavy cream, milk, and garlic to a simmer in a lg. 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 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, 40-45 minutes. Remove from oven and grate nutmeg over top just before serving.

CREAMY DAUPHINOISE LAYERED POTATOES

Steps:

• Heat oven to 160C / 320F / Gas 2
• You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10"x 6" and 2" deep (inches).
• Peel potatoes and then slice to a thickness or 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking. Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.
• Add your herbs, grated garlic, salt, pepper and butter, (break the butter into little bits) and use your hands and carefully mix everything well so the potato slices are coated nicely.
• Layer the slices in your dish, covering all the gaps, keep layering until done.
• Add the milk / cream and gently push down the potatoes to coat them with the liquid
• **** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.
• Place in a baking tray (to catch any spills). Put in the oven for cooking. Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden colour on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.
• When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes. If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup....it's delicious and I don't like to throw things away!

RECIPE: POTATOES DAUPHINOISE

Steps:

• Butter a small gratin dish (or other shallow baking dish) and preheat the oven to 400˚F.
• Peel or scrub the potatoes, and slice them very thin. (A mandoline or V-slicer is useful for this.)
• Place the slices in a small saute pan, spreading out into a single layer as much as possible. Top with the herbs and sprinkle with the salt, pepper and nutmeg. Pour the cream over, adding more if necessary just to cover the potato slices. Over medium heat, bring the cream to a simmer, and adjust the heat to keep it simmering, but not boiling. Cook the potatoes for about 10 minutes, just until tender. Stir the potatoes very gently once or twice while they're cooking.
• When the potatoes are tender, remove the herb sprigs. Using a large slotted spoon or spatula, take the potato slices out of the cream and place them in the buttered gratin. Depending on whether you added extra cream, the cream should be quite thick. If not, continue to simmer the cream until it thickens. If it's too thick to pour, add a bit more cream, then pour over the potatoes.
• Sprinkle the cheese over the potatoes in a thin, even layer. (You can make the dish ahead to this point if desired.) Place the dish in the preheated oven and bake for 8 to 10 minutes, or until bubbling and browned on top. (If you make the dish ahead of time, it will require more time in the oven.)

POTATOES DAUPHINOISE

Steps:

• Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square tin with greaseproof paper, 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 6 portions and serve.