EASY DAUPHINOISE POTATOES
Oozing with cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious... yet incredibly easy to make - and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.
Provided by Eb Gargano
Categories Side Dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
- Peel the potatoes and slice them finely - you are aiming for 2-3mm (⅛ inch) thick. But don't worry, they don't have to be perfect, this recipe is very forgiving!
- As soon as you have sliced each potato, place the slices in the large bowl of cold water.
- Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
- Drain the potatoes.
- Layer the potatoes and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don't overlap the potatoes too much.
- Cover the dish tightly with foil and place in you preheated oven for 1 hour.
- After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.
Nutrition Facts : Calories 338 kcal, Carbohydrate 32 g, Protein 7 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 77 mg, Sodium 81 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHEESY SPUDS DAUPHINOISE
Sound pretty French, huh? Well, they're not. But it sounded better than "Potatoes au Gratin for Dolphins".
Provided by Millereg
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the cream, milk and garlic in a saucepan and slowly bring to the boil.
- Remove from the heat and allow to cool.
- Peel and thinly slice the potatoes (about 2 millimetres thick).
- Butter a small baking tray or ovenproof dish and season lightly with salt and pepper Arrange slices of potato over the bottom of the dish overlapping as you go, lightly seasoning each layer with salt and pepper until all the potato is used up.
- Pour the cream and milk mixture over until the potatoes are just covered.
- Press down the potatoes with something flat so that the cream covers all of the potatoes.
- Bake in a moderate oven (350°F) for about 30 minutes.
- Turn the oven down to 300°F and sprinkle the potatoes with grated cheese.
- Cook until tender for a further 15 minutes (approx).
- If the potatoes get too brown on top for your liking, cover them with aluminium foil.
CHEESY SWEET AND SAVORY SPUDS
I always have my friends begging me to know what I put in my mashed potatoes. These get all the taste buds going!
Provided by Kat
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
- Preheat the oven broiler.
- In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
- Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 26.1 g, Cholesterol 53.3 mg, Fat 17.2 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 10.7 g, Sodium 333.4 mg, Sugar 4.9 g
DAUPHINOISE POTATOES
Thin slices of potato slow cooked in the oven with cream and garlic - the most decadent of side dishes
Provided by Paul Merrett
Categories Side dish
Time 1h5m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.
Nutrition Facts : Calories 541 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.35 milligram of sodium
TRIPLE CHEESE & BACON DAUPHINOISE
Smoked bacon and a triple hit of gooey, melted cheese takes this classic dish of layered potatoes and double cream to the next level of indulgence - a showstopping side for a dinner party
Provided by Chelsie Collins
Categories Side dish
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a shallow baking dish (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon.
- Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.
- Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, parmesan and gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
- Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.
Nutrition Facts : Calories 637 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
POTATOES DAUPHINOISE
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Provided by Orlando Murrin
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
- Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
- Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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