RECIPE – Dauphinoise Potatoes

Dauphinoise Potatoes

This is one of my favourite dishes. We usually have it with casseroles and it’s great with Toad in the Hole.

There are lots of different recipes available. Some say to slice the potato and simmer in the cream, some use raw potato, some use garlic and cheese so as you can see it’s an adaptable recipe.

I use Elmlea instead of cream.  I also use Very Lazy garlic as I find it more useful than trying to find a clove that hasn’t started sprouting! About a quarter of a teaspoon is ample!

You can use black or white pepper. You will have to put up with black flecks if you use black pepper.

I use raw potato and cook it a microwave and finish off in the oven. So for the purposes of this post I’ll add 2 cooking methods.

Photo 1 taken after I transferred it from the cooking dish. Photo 2 shows a portion ready to be served.

Ingredients:

Enough for 4. (Use imperial or metric)

4 largish potatoes. King Edwards or Maris Pipers are best.
1 onion
8fl oz / 240ml Double Cream
1 clove of garlic
splash of milk
Salt and pepper
butter
cheese (optional)

Method:

  1. Preheat oven to 190c / Gas 5
  2. Grease a shallow dish.
  3. Peel and crush garlic. Sprinkle into bottom of dish.
  4. Peel and thinly slice the potatoes. Use a mandolin, food processor or sharp knife.
  5. Peel and thinly slice the onion.
  6. Layer the potato and onion slices in the dish. Season each layer with a little salt and pepper.
  7. Mix the cream with a splash of milk (enough to thin it a bit) and pour over the potatoes.  It should ALMOST reach the top of the layers. If it doesn’t add a little more milk.
  8. Dot the top with small knobs of butter.
    If cooking via the microwave follow points 9 and 10. If cooking in an oven skip to point 11.
  9. MICROWAVE METHOD (1000w):  Cover the dish with cling film and pierce a couple of holes. Place in a microwave and set to medium power. Cook for 12 minutes.  At end of cooking time CAREFULLY lift off a corner of the cling film and stick a knife into the centre, the potato should be soft and yielding. If not cook for a few more minutes.
  10. When above is complete sprinkle top with grated cheese (if using) and transfer to the middle shelf of the oven for 15 minutes. It should be just nicely browning.
  11. OVEN METHOD: Cover the dish with a lid or tin foil and transfer to the middle shelf of the oven.  After 35 minutes remove the foil and check that the potato is nearly cooked, stick a knife into the centre, the potato should be soft and yielding. If not cook for another 10 mins Sprinkle top with grated cheese (if using) and transfer to the middle shelf of the oven for a further 10- 15 minutes. It should be just nicely browning.
  12. Serve and enjoy!
Advertisements

You are welcome to comment - what do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s