Posh Potato Dauphinoise Recipe
Discussion
I've cooked this a few times now and can recommend it if you're looking for a tasty and impressive looking potato dish.
Kit
2 loaf tins (same size as each other)
Baking beans or rice or something weighty to put in one of the tins
2 Baking trays
Saucepan
Large bowl of cold water
Lots of kitchen paper
Mandolin or chopping board and very sharp knife
Greaseproof paper
Foil and butter for greasing
Ingrediants
300 ml double cream
200 ml milk
1 clove garlic
1 pinch nutmeg
Salt and pepper
700g (approx) of maris piper potatos peeled
Method
1. Preheat oven to 180C.
2. Put the milk, cream, nutmeg, garlic, salt and pepper in to the pan, give it a stir, bring to the boil then take it off the heat to rest.
3. Slice the spuds 2-3mm thick on the mandolin, putting the slices in to the bowl of cold water.
4. Rinse through the bowl of spuds until the water runs clear.
5. Lay the slices out on kitchen paper and pat dry:
6. Line one of the loaf tins with foil. Make sure there is plenty of overlap down the outside (as you will need this to lift the potatoes out after cooking) and grease the foil with butter.
7. Lay the potato slices in to the tin, in layers, with each piece of potato overlapping the previous one slightly. What seems to work for me is a "border" around the outside and 3 or 4 pieces along the middle. Save the nicest shaped slices for the top layer.
8. Once all the potato is in the tin, pour over the cream mixture until it reaches and slightly laps over the top layer of potato (don't cover the top layer completely):
9. Cook in the oven at 180C for approximately 45 minutes. When the top is browning and the potatoes are cooked through (check with a skewer), lift them out of the oven to cool.
10. Fill the other loaf tin with your baking beans / rice / weighty stuff.
11. Once the loaf tin is cool enough for the fridge, sit it on a baking tray and cover the top with a piece of greaseproof paper (I didn't have any, so used cling film).
12. Sit the second loaf tin in to the top of the first and press slightly to compress the potato and cream mixture:
13. This can now be put in the fridge for an hour minimum, ideally a lot longer, even overnight.
14. Twenty minutes before serving, pre-heat your oven to 180C.
15. Take the tray out of the fridge, lift off the top loaf tin, and lift out the dauphinoise by the overlapping foil:
16. With a long sharp knife, trim the edges nice and square:
17. Carve the dauphinoise in to four slices, put on to a baking tray and in to the oven for 15 minutes. You are only re-heating at this stage, you don't want it to cook any more or it will dry out.
18. When plating up, the dauphinoise can be done first as it retains a lot of heat whilst you plate up everything else:
Enjoy!
Kit
2 loaf tins (same size as each other)
Baking beans or rice or something weighty to put in one of the tins
2 Baking trays
Saucepan
Large bowl of cold water
Lots of kitchen paper
Mandolin or chopping board and very sharp knife
Greaseproof paper
Foil and butter for greasing
Ingrediants
300 ml double cream
200 ml milk
1 clove garlic
1 pinch nutmeg
Salt and pepper
700g (approx) of maris piper potatos peeled
Method
1. Preheat oven to 180C.
2. Put the milk, cream, nutmeg, garlic, salt and pepper in to the pan, give it a stir, bring to the boil then take it off the heat to rest.
3. Slice the spuds 2-3mm thick on the mandolin, putting the slices in to the bowl of cold water.
4. Rinse through the bowl of spuds until the water runs clear.
5. Lay the slices out on kitchen paper and pat dry:
6. Line one of the loaf tins with foil. Make sure there is plenty of overlap down the outside (as you will need this to lift the potatoes out after cooking) and grease the foil with butter.
7. Lay the potato slices in to the tin, in layers, with each piece of potato overlapping the previous one slightly. What seems to work for me is a "border" around the outside and 3 or 4 pieces along the middle. Save the nicest shaped slices for the top layer.
8. Once all the potato is in the tin, pour over the cream mixture until it reaches and slightly laps over the top layer of potato (don't cover the top layer completely):
9. Cook in the oven at 180C for approximately 45 minutes. When the top is browning and the potatoes are cooked through (check with a skewer), lift them out of the oven to cool.
10. Fill the other loaf tin with your baking beans / rice / weighty stuff.
11. Once the loaf tin is cool enough for the fridge, sit it on a baking tray and cover the top with a piece of greaseproof paper (I didn't have any, so used cling film).
12. Sit the second loaf tin in to the top of the first and press slightly to compress the potato and cream mixture:
13. This can now be put in the fridge for an hour minimum, ideally a lot longer, even overnight.
14. Twenty minutes before serving, pre-heat your oven to 180C.
15. Take the tray out of the fridge, lift off the top loaf tin, and lift out the dauphinoise by the overlapping foil:
16. With a long sharp knife, trim the edges nice and square:
17. Carve the dauphinoise in to four slices, put on to a baking tray and in to the oven for 15 minutes. You are only re-heating at this stage, you don't want it to cook any more or it will dry out.
18. When plating up, the dauphinoise can be done first as it retains a lot of heat whilst you plate up everything else:
Enjoy!
toohangry said:
jmorgan said:
The mrs does the same but slices spuds, chucks it all together with whatever and nuke it for 20 mins in the micro with the grill function.....
That sounds quite a different dish to the masterpiece on show here! 
sorry mate.
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