Best 6 Potatoes Dauphinoise Recipes

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.

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.

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.