How do you make dauphnoise potatoes?!
How do you make dauphnoise potatoes?
Answers:
Potato Dauphinoise
Ingredients
6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
Instructions
Preheat oven to 275 degrees.
Rinse potato slices and pat dry with paper towels. Arrange one layer of
potato slices in a buttered casserole dish.
Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4
over the potato slices and season with salt and pepper.
Arrange the remaining potato slices in the casserole dish. Dot with butter
and bake, uncovered until golden brown, about 1-1/2 hours
You slice enough peeled potatoes ( maris pipers are good ) 2 mms thick to fill an oven proof dish. Layer them with salt, pepper and chopped garlic and pour over a 3:1 double cream to milk mixture ( enough to come up to the top layer of pots ), dot with butter and bake at 180c for 90 mins or until the pots are tender.
Gratin dauphinoise never ever contains cheese.
Here is a typical, standard recipe for these potatoes.
I did, however, find some that called for parmasean cheese in or over the top.
A tip: Use the microwave to get started..it will cut your time in half!
Dauphinoise Potatoes Recipe
Ingredients
1 cup (250 mL) =each= milk and whipping cream
3/4 tsp (4 mL ) salt
1/2 tsp (2 mL ) pepper
1 clove garlic, minced
2 pounds (1 kg) Yukon gold potatoes
Instructions
In heavy saucepan, combine milk, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Immediately remove from heat. Set aside and keep warm.
Peel potatoes; using sharp knife or food processor with slicing blade, cut into very thin slices.
Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circles. Repeat layering. Pour remaining milk mixture over top.
Bake in bottom third of 375 degrees F (190 degrees C) oven for about 20 minutes or until milk mixture starts to bubble up sides. Using spatula, press down potatoes to submerge. Bake for about 25 minutes longer or until potatoes are tender and top is golden brown. (Can be cooled, covered and refrigerated for up to 1 day. Cover with foil and reheat in 375F/190C oven for about 40 minutes; remove foil and bake for another 5 minutes or until top is bubbly.) Let stand for 15 minutes.
Yield: 8 servings
Recipe # 2
Dauphinoise Potatoes
PREP TIME: 1? Hours
YIELDS: 8 Servings
COMMENT:
This classical potato preparation is updated and regionalized with the addition of Louisiana sweet potatoes. When cut into triangles or circles, an elegant side dish is created. Dauphinoise potatoes can be a great accompaniment to your favorite meat, fish or fowl dish.
INGREDIENTS:
4 eggs
2 cups heavy whipping cream
? cup Parmesan cheese
1 pound sweet potatoes, peeled and thinly sliced
1 pound baking potatoes, peeled and thinly sliced
salt and black pepper to taste
METHOD:
Preheat oven to 375°F. In a mixing bowl, combine eggs and whipping cream. Mix well. Line a 9"x 9" baking dish with parchment paper and coat with non-stick cooking spray. Place a layer of sweet potato slices on the parchment. Season with salt and pepper. Sprinkle in a layer of Parmesan. Add a layer of baking potato slices. Season with salt and pepper. Sprinkle another layer of Parmesan. Repeat process until layers reach ?-inch from top of baking dish. Pour cream mixture over potatoes and allow to soak through all layers. Top with remaining cheese. Cover and bake at 350° for 60 minutes or until potatoes are tender and custard is set. Uncover and bake 10-15 minutes until lightly browned. Allow to cool overnight. Turn potatoes onto a cutting board and remove parchment paper. Cut into squares, triangles or circles. Microwave or heat at 350° for 15 minutes to warm before serving.