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#1 Thu 10 Jun 10 1:27pm

Squidgy

Member
Occupation Police
From London - An exiled Boltonian
Member since Fri 03 Jul 09

Potato Dauphinoise

Hi folks.

I am looking at cooking Potato Dauphinoise in a couple of days for a special meal (served with a very nice cut of ribeye steak).

I was thinking about following the following fairly basic recipe from the Potato Council website.

http://www.lovepotatoes.co.uk/potato-dauphinoise/

Prep Time:  15 mins
Cook Time: 25 mins
Serves: 4
Oven Temperature: 180˚C, gas mark 4

Best Potato Varieties

    * Desiree
    * King Edward (I''m going with King Eddies for a change as I  normally always cook with Desiree)

Ingredients

    * 500g King Edward potatoes, thinly sliced
    * 200ml double cream
    * 100ml milk
    * 1 clove garlic, crushed
    * 50g Gruyere cheese, grated

Method

   1. Preheat the oven to 180C, gas mark 4
   2. Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
   3. Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
   4. Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.


Any other ideas or perhaps tips?

Cheers

Lee

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#2 Thu 10 Jun 10 1:43pm

Anna

Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Potato Dauphinoise

Very similar to Nigella's recipe.  She does hers by peeling and slicing potatoes and cooking them in a mixture of cream, milk, a halved onion, garlic and nutmeg.  When nearly done, transfer to a dish, dot with butter and cover with plenty of Gruyere, then bake. 

I prefer a more tidy approach.   oops   

Thinly slice the potatoes.  Arrange them neatly in the buttered dish, adding a good handful of Gruyere between potato layers.  Mix up double cream with plenty of nutmeg and black pepper (and a pinch of cayenne if so inclined; you can thin it with a little milk if you like) and pour over the potatoes.  Top with another generous layer of Gruyere then bake.

With steak and spinach with garlic, it's heaven.

Edit: don't forget to add a little salt to the cream mixture, even though the cheese is somewhat salty.  It's really necessary with all that bland potato and cream.

Last edited by Anna (Thu 10 Jun 10 1:44pm)

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#3 Thu 10 Jun 10 4:13pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Potato Dauphinoise

What no pepper???...add a dollop of creamed Horseradish as well...

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#4 Thu 10 Jun 10 5:56pm

Squidgy

Member
Occupation Police
From London - An exiled Boltonian
Member since Fri 03 Jul 09

Re: Potato Dauphinoise

I was thinking it lacked spice. Nutmeg mmmnnn. May give it a whirl.

I'm also liking the though of a background heat to it. Creamed horseradish? Sounds top, failing that a good old sprinkling of cayenne.

As for seasoning, there's nothing worse than an underseasoned potato dish!

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#5 Thu 10 Jun 10 6:08pm

Anna

Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Potato Dauphinoise

So many people don't bother seasoning cheese dishes.  Bleh.

PS:  Have combined the spinach and potato before and added a thick layer in between the potato layers.  If you like creamed spinach, it's delicious.

Last edited by Anna (Thu 10 Jun 10 6:09pm)

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#6 Fri 11 Jun 10 2:59pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Potato Dauphinoise

Anna, that just sounds so good to me.  You are the devil woman!

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#7 Fri 11 Jun 10 5:31pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Potato Dauphinoise

Charlotte, Monolisa are generally used...don't know if you can find those. Here's what i use:

500 g of skimmed milk
Nutmeg
Garlic
Fresh thyme or powder
600 g potatoes
150 g of liquid whipping cream
Pinch of salt
Pepper

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#8 Fri 11 Jun 10 6:32pm

Anna

Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Potato Dauphinoise

MsPablo wrote:

Anna, that just sounds so good to me.  You are the devil woman!

It's good for you, honest.   wink

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#9 Mon 14 Jun 10 9:20pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Potato Dauphinoise

5 medium potatoes thinly sliced
thyme
5oz Milk
5oz Double cream
2 garlic cloves finely sliced
1/4 nutmeg, grated finely
1 bay leaf
parmesan cheese, grated finely
pepper

HOW:

Thinly slice the potatoes.  Arrange them neatly in the buttered dish, adding thyme as you go, once arranged, simmer milk, cream, nutmeg, garlic and bay leaf and pepper for 5 minutes, once simmered remove bay leaf and pour over potato. Grease foil with oil lightly, then cover the potatoe dish oil side down, and cook for 40 minutes at gas mark 6, then remove from oven and press down foil with a tea towel (BEWARE ITS HOT) ,remove foil and sprinkle parmesan cheese and cook for about 15 minutes or until cooked    yummy  yummy  dribble  dribble

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#10 Tue 15 Jun 10 1:35pm

Squidgy

Member
Occupation Police
From London - An exiled Boltonian
Member since Fri 03 Jul 09

Re: Potato Dauphinoise

I followed the recipie on the 'potato council' website in the end (the only exception was I added good greating of nutmeg).

http://www.lovepotatoes.co.uk/potato-dauphinoise/

That is going to be one of my signature dishes in future. So simple, but maximum taste. Will work very well with most meats too. dribble  yummy

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