These Dauphinoise Potatoes are just to die for. A decadent potato gratin bathed in unctuous, garlicky cream, a dish of royalty and heavenly flavours. Extremely simple to put together and perfect with many dishes from roasted meats and steak to a simple green salad.
Dauphinoise Potatoes done well are very hard to beat. They are one of my most favourite side dishes ever. They can transport a meal to another stratosphere. Whats more they are super easy to make and are fabulous as left overs. I often have them warmed up with a green salad in the days after the big event. Thirty seconds or so in the microwave and you have yet another very special plate in front of you. Top potato bombing.
Meanwhile this week…….I managed to actually secure some HRT patches from the docs. I went in there wafting my printed out NICE gudelines in a plastic pouch and the woman caved almost immediately. I very nearly gave her a big fat smacker on the lips but that wouldn’t have gone down well. All I could do was visualise my youthful skin reappearing and my hair growing thick and voluminous once more. My backside might lift or at least desist from sliding downwards and my skin may no longer crinkle and shed millions of cells at the merest brush of a touch. As I left the surgery I resisted the urge to shout over my shoulder, “So long suckers!” to all the afflicted people sitting in reception coughing and spluttering over “Caravanning Weekly” and dog eared “Take A Breaks”. I’m not sure why, but I suppose I felt triumphant……. I skipped out of there with the skip of a soon to be pert person. I am genuinely very excited……….as I write this I have just slapped on my first patch. This may be wishful/desperate thinking but I’m sure my moustache looks thinner already…
Dauphinoise Potatoes Recipe
This is a simple and easy Potatoes Dauphinoise recipe. I’m not joking. Slicing the potatoes is the most taxing part of the whole thing. This is yet another recipe that gives a huge flavour experience with very little technical input. It is of course a classic French dish and one which I adore with roast meats and particularly steak. A good, well seasoned steak, a wodgy side of these and some buttery, peppery green beans would be on my last meal menu. Executed properly these potatoes are incredible. There are a few tips to follow which are the difference between nice and stupendous Dauphinoise but if followed, I really can’t encourage you to have a go at these enough. They are great for Sunday Lunch, any meal with roasted meats and brilliant for easily feeding a crowd. On top of that they are comfort food really at it’s best. They get politely stodgy in the most comforting and elegant way. They feel almost light to eat when in reality they are rich and decadent. And as previously mentioned they make just the best leftovers.
This recipe serves 8 moderately and 6 very generously. The ingredients are very simple but I always choose to use Maris Piper potatoes. They produce the best texture when baked in my opinion. Just the right amount of stodge is to be carefully considered.
I slice the peel and slice the potatoes and put them in a large bowl. Do not soak them in water as you want that starch to stick around to help thicken and meld the potatoes into the incredible sauce. I slice them into 3 mm thickness, no thicker. Try to stick to that as much as possible as it influences the final cooking time.
I crush 3 medium cloves of garlic into a medium sized saucepan and pour in the cream and milk. The salt goes in too. Don’t skimp on the garlic. If your cloves are skinny then add another clove to bring the volume back up. You’ll thank me for it later. Bring to a gentle simmer and remove from the heat. Pour the mixture over the potatoes in the bowl.
Leave for a few minutes until the potatoes are cool enough for you to handle with your hands. Choose your baking dish carefully. Too big and they will dry out and too small and they will take too long to cook. Don’t worry though the area in the middle of these two parameters is large. I have used both a 20 x 20 cm baking dish and a 20 x 30 cm baking dish. The smaller I cook for an hour and fifteen minutes and the bigger for an hour. Butter your dish all over the inside.
Make sure that the cream has coated each potato layer. Some of them will have stuck together. Layer your potatoes into your dish as tightly together without overlapping as you can but don’t sweat it. Pour over the cream that is left in the potato bowl. Pour in enough to cover just below the top layer of potatoes. The cream will bubble up during cooking.
As you can see I didn’t do such a good job this time of layering the potatoes! Whateves….Pop in the oven and bake for 1 to 1 and a 1/2 hours. You are looking for no resistance when you push a semi sharp knife through the layers. The potatoes need to be really soft.
I like to keep my Potatoes Dauphinoise without cheese. For me it’s all about the garlic and cream. But if you fancy some oozing then scatter on some cheese of your choice 15 minutes before the approx end of your cooking time. My choice would be 50 grams Gruyere. Let’s keep it in the French family.
Once baked I like to leave it for at least five minutes to allow some settling and final melding to set in. I do like to cut out wedges/wodges to serve, a bit like a lasagne. You can get arty and cut out circles etc with scone cutters but give me a fish slice and I’m good to go.
You can make these dauphinoise potatoes completely ahead and then reheat them to serve.To feed a crowd in a gloriously easy way simply double up to serve 14 people easily. This is where making ahead comes into it’s own. You can bake it before hand and then reheat until piping hot at 160 C. I would guess about 45 minutes depending on type of dish used and therefore the depth of the potatoes. I don’t recommend making it ahead and leaving it up to the point of baking until you’re ready for it to be baked as the cream may sour. This has happened to me before.
This recipe is gluten free but definitely not dairy free!
How To Store Left Overs
I cover any left overs and keep in the fridge. I reheat in the microwave and oven to suit. In the oven I reheat an individual portion at 160 C/320 F for about 15/ 20 minutes but it completely depends on the size of the leftovers you’re reheating. If you have used a dish that was smaller and so produced a tall dauphinoise then you may need longer than 15/20 minutes or you may be reheating in the original baking dish and you may have half of the dish to reheat, so that may take longer too. I would suggest 30 minutes or so for that. Horses for courses, just use your common sense and check until piping hot. I don’t recommend heating it at a higher temperature as that may burn the top and split the cream.
You can freeze potatoes dauphinoise after baking. Raw potatoes do not freeze well but it is fine to freeze after baking. Cool down and cover the baking dish well with a double layer of silver foil. Freeze for up to a month. Bring up to room temperature and then bake at 160 C/320 F again for about an hour until piping hot throughout. Keep one layer of silver foil on until the last fifteen minutes of baking.
What to Serve With Dauphinoise Potatoes?
Any roasted meats, sausage dishes and salads go very well together.
- Use Maris Piper or Desiree Potatoes.
- Slice them no more than 3 mm thick.
- Take time to sort out a good sized baking dish.
- Don’t skimp on the garlic – although it sounds like a lot the garlic mellows considerably whilst baking.
- Don’t skimp on the salt – seasoning is crucial to this dish.
- Don’t water the cream down with more milk. Let’s not be scaredy cats people.
- Digital Scales
- Small saucepan
- Large mixing bowl
- Potato peeler
- Baking Dish 23 cm square or similar.
- Spatula to serve
- Oven Thermometer (optional) oven temps can vary greatly from your dial
These Dauphinoise Potatoes are sublime. Easy to make and sensational to eat they are a crowd pleaser everytime.
- 1 kg maris piper/desiree
- 3 big garlic cloves
- 2 tsp fine sea salt
- 400 mls double cream
- 100 mls milk
- butter for greasing the dish
Preheat your oven to 160 C/320 F. Peel and slice your 1 kg potatoes into no thicker than 3 mm slices. Place in a large bowl.
Heat the 3 minced garlic cloves, 400 mls cream, 100 mls milk and 2 tsp salt in a saucepan until it begins to simmer.
Pour onto the potatoes and allow to cool a little. lightly butter your baking dish. When the potatoes are cool enough to handle then begin to layer up your dish. Tightly place them in single layers making sure that each potato has been dunked in the cream mixture fully as some of them stick together in the bowl.
When finished push down with the back of a large spoon and then pour over the left behind cream. You are wanting to ensure that the cream comes up to just below the top layer. You want it to just kiss the underside of the top potatoes.
Pop in the oven and bake for at least an hour maybe an hour and a half until fabulously golden and bubbling. Check with a knife to make sure the potatoes are super soft. Allow to sit for five minutes before serving.
Apply to Beardless Face....hopefully.
PIN ME FOR LATER!
Here is another fabulous side dish.
I have linked this post with Cook, Blog, Share over at Everyday Healthy Recipes