Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dauphinois potatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese.
Dauphinois Potatoes is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Dauphinois Potatoes is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have dauphinois potatoes using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Dauphinois Potatoes:
- Take 4 cloves garlic diced finely
- Get 200 grams gruyere finely grated
- Prepare 1400 grams potatoes sliced
- Make ready 600 ml double cream
- Take 600 ml full fat milk
- Prepare sprigs Rosemary
- Get Generous sprinkling of salt
- Get 2 tbsp butter
Dauphinoise potatoes is how the French say casserole of potatoes, heavy cream, and cheese. It's delicious and also incredibly easy to make. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay leaves, and nutmeg, then baked in a casserole dish layered with shredded Gruyère cheese until golden and bubbling. Dauphinoise potatoes are thinly sliced potatoes cooked in the oven in a dish with cream and/or milk with a hint of garlic.
Steps to make Dauphinois Potatoes:
- Pre heat the oven to 170 degrees. Take the cloves of garlic and dice finely, add a tbsp of butter to the pan and melt it on a medium heat.
- When golden add the cream and milk mixture along with the salt, bring to the simmer.
- Meanwhile peel and slice the potatoes fairly thinly.
- Butter the casserole dish, then layer in the potatoes.
- Round and round.
- Pour over the heated creamy mixture. Add a few herbs if you like.
- Take some tin foil, butter it and wrap it on the top of the dish. Place it in the oven, add another empty casserole dish on top to weight it down. Put it in the oven for an hour.
- Take it out of the oven. With a knife poke the potatoes through to the bottom to check they are soft throughout. If not they need to go in for longer. Remove the chunky herbs, sprinkle on the cheese turn up the oven to 200 degrees. Place back into the oven for 15 - 20 minutes until golden.
- Lift out, leave to cool! When cool wrap it with tin foil and place into the freezer!
- Whenever they are needed take them out a day beforehand to defrost! Then reheat back in the oven at 160 degrees, covered with tinfoil it can take 30 - 45 minutes to warm through!
It can be made with or without cheese. The potatoes are often layered in the dish raw. I prefer to pre-cook my potatoes in the milk and cream as this helps to thicken the sauce and prevent it from curdling. This classic potato dish with its glorious caramelised top and rich, melting interior will always be one of Hugh's favourites. Something magical happens when you bake potatoes, thinly sliced, in garlic-scented cream.
So that is going to wrap this up for this exceptional food dauphinois potatoes recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
