Dauphinoise potatoes

[normalbloke]

I’m going to have a bash at making these this weekend. I’ve read a few recipes, but does anyone have any killer tips or gotchas to avoid? I’ve also not decided what to actually have them with, so open to some good suggestions where the pots would be a perfect combination.

[randlemarcus]

Excellent opportunity to use a mandolin You didnt need those fingertips really, did you?

[joshleb]

I like to destarch the potatoes after slicing - soak them in cold water and then place on a tea towel to dry.

Great served with a sausage casserole, something where the creamy and tomato sauces can combine together... mmmm!

[sherman]

Mandolin is essential really.
Cream and garlic.

Handily for this weekend they go really well with roast lamb.

[Ranger 6]

Blanch the spuds for a minute or two before the final assembly and cooking - without that the dish can be a bit claggy with the starch

Bring the milk/cream/garlic etc mix to a simmer before assembly - without that the garlic can be a bit harsh

We found a mandolin in Carrefour many years ago that has what can only be a 'spud holder spike' which allows you to finely slice without taking your finger tips off.

Good luck and enjoy it - a lovely dish

[Bacon Is Proof]

Pretty hard to cock up tbh. Just make sure you use full fat and the finger guard. Only problem I ever have is making too much, rarely an issue!

Edited by Bacon Is Proof on Thursday 1st April 14:36

[tomsugden]

Personally I prefer potato gratin, as this also contains gruyere cheese. Firstly heat up some double cream and milk in equal proportions, and add some garlic and thyme. When it begins to simmer take it off the heat and add grated gruyere. Stir until it melts, returning to a gentle heat if necessary. I then just cut peeled potatoes thinly and layer them in a casserole dish, season, and tip over some of the cheesy sauce. Keep doing this, building up the layers, then put in the oven at about 150oC for an hour and a half, or until a skewer goes through the potatoes easily, and a brown crust has started to form.

I always serve it with gammon, but lamb or beef works well too.

[bigandclever]

Nutmeg.

[Melman Giraffe]

Bacon Is Proof said:

Pretty hard to cock up tbh. Just make sure you use full fat and the finger guard. Only problem I ever have is making too much, rarely an issue!

Edited by Bacon Is Proof on Thursday 1st April 14:36

This. Also best eaten straight out of the oven before even reaching the table

Also season well, salt and pepper

[wiggy001]

Season well and add garlic to every layer, not just on top as some recipes I've seen suggest.

[21TonyK]

Whatever you go with remember to season quite heavily, its a lot of potato. I prefer to keep it rustic in an earthenware dish with a lid that I remove for the last 20 minutes, crank up the heat and liberally basting with melted butter and finish with good salt.

[CubanPete]

We have it quite often, albeit usually without the garlic as it gives my OH indigestion (though a gallon of cream seems to be fine!).

Delicious.

[number2]

I used this recipe and they came out great: https://www.bbcgoodfood.com/recipes/dauphinoise-po...

No mandolin so I sliced the potatoes finely with a knife - a good job I did too .

[tog]

joshleb said:

I like to destarch the potatoes after slicing - soak them in cold water and then place on a tea towel to dry.

Great served with a sausage casserole, something where the creamy and tomato sauces can combine together... mmmm!

I do exactly the opposite - never wash potatoes for gratin dauphinoise as you need the starch to help thicken the cream.

I use this recipe, from Raymond Blanc's Foolproof French Cookery.

[matchmaker]

Use a mix of potato and celeriac. Absolutely delicious.

[Wonderman]

matchmaker said:

Use a mix of potato and celeriac. Absolutely delicious.

[21TonyK]

matchmaker said:

Use a mix of potato and celeriac. Absolutely delicious.

Or just all celeriac, ultra-thin on a mandolin with parmesan. Stick that with a whole roast monkfish tail and some confit tomatoes. Bloody amazing.


Edit: Celeriac and fennel finish with fennel herb and pollen.

Edited by 21TonyK on Thursday 1st April 21:46

[omniflow]

Delia's recipe from her "How to Cook" book is the one I've always used - and it's not let me down yet.

A food processor with a thin slicing attachment is perfectly good for doing the slicing. Make sure you rinse the slices thoroughly to get rid of the excess starch.

You do need to season every layer, and this is the hardest bit to get right. Too little salt and it's very bland. Too much salt and it's not nice either.

The right variety of potato is also key - Delia recommends Desire.

[normalbloke]

Thanks everyone for taking the time to respond, I’ll digest them all tomorrow and report back on the outcome. Leg of lamb might be winning the vote at this rate..Oh, and I don’t have a mandolin, they scare the bejesus out of me, so it’ll have to be some deft knife work.

[KungFuPanda]

If you’re not using a mandolin, slice a thin piece off a long edge of the potato so you’ve got a flat edge to lay the potato on so it isn’t sliding around whilst you’re slicing.

Also, use a decent floury potato such as Maris Piper or a King Edward.