Dauphinoise potatoes

I tried many recipes until I realised that its actually very simple!

1. Cut a clove of garlic in half and rub all around your dish to perfume it
2. Slice your (raw) potatoes as thinly as possibly
3. Pour a drop of single cream in the bottom and swill around to stop the potatoes sticking
4. Layer up your potatoes, seasoning each layer as you (plenty of salt!)
5. Pour over your cream until the potatoes ate almost covered (roughly all bit the top layer usually)
6. Cook on 160-180c ish for 45-60mins (low and slow is better)

Apparently if you leave the prepared dish out with the cream in for 30mins or more before cooking it allows the cream to soak in the potatoes and really improves it. I usually forget though! Also taking it out to rest 15mins before serving helps it thicken nicely.

Hope that helps! :)
 
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monkeyspank said:
Nigella knows her dauphinoise
http://www.nigella.com/recipes/view/crafty-gratin-dauphinoise-2254

a mandolin really helps, well worth the purchase if you have this regularly
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Honestly, I tried so many different recipes that suggested boiling the potatoes first, either in water or the milk/cream recipe and there's absolutely no need! You're just creating washing up and work. We've had far superior results by just sticking them straight in the oven. Agreed about the mandolin though, you do need to cut them as thinly as possible!

markyp23 said:
My advice would be to allow enough time for them to cook. You can keep them warm no problem (ie start too early) but the number of times I have tried to serve raw potatoes to guests is bordering on embarrassing.
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Yep good advice; they stay hot forever! Also, I think most restaurant dauphinoise are twice cooked. They cook a big batch/dish of them and let them cool. When they're completely cold you can cut them up into the nice neat squares then just reheat them. That's the way to do it if you're trying to impress :)
 
markyp23 said:
My advice would be to allow enough time for them to cook. You can keep them warm no problem (ie start too early) but the number of times I have tried to serve raw potatoes to guests is bordering on embarrassing.
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Ditto to this. Jamie Oliver has a quick version from his 30min meals book, it's actually not too bad - but not quite Dauphinoise.
 
I don't really make dauphinoise, but when I do boulangère potatoes I don't cook them beforehand I always just put the potatoes in the dish raw and cook long and slow.

I always use hot stock when making them so I'd probably use hot liquid to make dauphinoise too. Added benefit would be if you want to add more garlic or herbs you could infuse them at that point too. Every cook has their own take I guess :)
 
I made them for the first time in the week. I used this recipe from Mike Robinson (he owns the Pot Kiln which is just down the road from me).

I only had Vivaldi potatoes which worked fine. Used a mandolin to slice the potatoes up as it saves a lot of time.

http://www.bbc.co.uk/food/recipes/dauphinoisepotatoes_90205

It is an absolute doddle to make and tastes absolutely stunning. Had it with a nice steak.
 
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Again echo the "make sure you have enough time"

They really do take 45-50 minutes to cook.


Slice up lots of potatoes into thin slices and grate some cheddar.

What I do is warm up some cream with a grated/crushed clove of garlic in a pan, let the garlic infuse into the cream for a few minutes but do not boil.

Line a dish with 1 layer of overlapping potatoes, pour over enough cream to cover, then a layer of cheese, then another layer of potatoes, and repeat this until you have filled the dish, adding a (thin) layer of cheese on each level, then finally on the top.

Into oven for 45-50 minutes.... profit!

Side note, you do not "need" a layer of cheese on each level, but I find it really makes the dish.
 
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The way I do it is as follows:

Preheat the oven to around 180-200C

1. Rub butter and garlic (quite a lot of both as I like the garlic, and the garlic helps to curdle the cream) all over the dish.
2. Thinly slice potatoes.
3. Layer potatoes along bottom of dish so that you cannot see the bottome of it.
4. Add pour some cream so it *just* covers the potatoes - but you can just see them through the cream.
5. Add salt, pepper, and a dash of nutmeg
6. Next layer repeate 3-5
7. Top layer as the rest again just finishing with some salt and pepper a little nutmeg (you really don;'t need much, just a single grate really)
8. Couple of small nobs of butter (optional)
9. Place in the oven for about 45 mins.

The time can vary, as can the temperature of your oven depending on it's characteristics. You should get a nice golden top to the dauhphinoise and the cream thickens and becomes "cheesy".

You should NOT have cheese in dauphinoise!!!!!!!!!!!!!!!
 
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