Recipe: Potato Dauphinoise
Discussion
Following on from the chat in the "Photo of your dinner" thread where people were asking for recipe posts, and favourable comments about my Christmas dinner, I thought I'd have a go and kick things off.
This looks good, tastes good, and can be made a couple of days in advance and just reheated when you need it.
Takes about 1 hour 15 minutes to make and do the first cook, a couple of hours to cool down, a couple of hours in the fridge, then 15 minutes to reheat.
Serves 4, plus leftover trimmings
2 loaf tins
baking beans or rice or something else to fill one of the tins with to make it heavy
non-stick foil or baking parchment
mandolin
saucepan
baking tray
500g of Maris Piper potatoes
300ml of double cream
200ml of whole milk
ground nutmeg
one large garlic clove
salt and pepper
1. Bring the milk and cream to the boil very slowly in a saucepan. Add a generous pinch of nutmeg and grate in the garlic. Season with salt and pepper. When it has come to the boil, take if off the heat and set it aside.
2. Meanwhile, peel the spuds and slice as thinly as you can using the mandolin. Put the slices in a bowl of water.
3. Dry off the potato slices on kitchen paper
4. Pre-heat over to 160c (fan)
5. Line one of the loaf tins with non-stick foil or parchment. Layer the potato slices in the loaf tin, making sure the slices overlap and the layers are even with no gaps. Pour the cream mixture over the potatoes until the top layer of spuds is *just* covered. (I actually didn't quite have enough liquid here but didn't bother taking the top layer of spuds out).
6. Bake in the oven for 45 minutes or until the potatoes are just cooked. Set aside to cool down.
7. Once the dauphinoise has cooled down, wrap the outside of the other loaf tin with non-stick foil or parchment and place it on top. Weigh it down with baking beans and press down until you get a little splurge of cream over the side (so do this on a tray).
This can now be stored in the fridge until you need it. It will keep for a couple of days. It needs to set for a minimum of a couple of hours.
To serve:
8. Pre-heat over to 180c (fan)
9. Lift the dauphinoise out of the loaf tin on to a chopping board and portion up. I do this by squaring-off the four sloping sides and then cutting rectangles. I get about 4 portions, plus the leftover cuttings from the sloping sides and end bits.
10. Place on a non-stick tray and bake in the oven for about 15 minutes or until you see the cream starting to bubble out of the sides.
Plate up and serve.
The dauphinoise holds the heat really well so if you have a bit to do you can plate it up first and it will still be hot 5-10 minutes later.
Enjoy!
Potato Dauphinoise
This looks good, tastes good, and can be made a couple of days in advance and just reheated when you need it.
Takes about 1 hour 15 minutes to make and do the first cook, a couple of hours to cool down, a couple of hours in the fridge, then 15 minutes to reheat.
Serves 4, plus leftover trimmings
Equipment
2 loaf tins
baking beans or rice or something else to fill one of the tins with to make it heavy
non-stick foil or baking parchment
mandolin
saucepan
baking tray
Ingredients
500g of Maris Piper potatoes
300ml of double cream
200ml of whole milk
ground nutmeg
one large garlic clove
salt and pepper
Method
1. Bring the milk and cream to the boil very slowly in a saucepan. Add a generous pinch of nutmeg and grate in the garlic. Season with salt and pepper. When it has come to the boil, take if off the heat and set it aside.
2. Meanwhile, peel the spuds and slice as thinly as you can using the mandolin. Put the slices in a bowl of water.
3. Dry off the potato slices on kitchen paper
4. Pre-heat over to 160c (fan)
5. Line one of the loaf tins with non-stick foil or parchment. Layer the potato slices in the loaf tin, making sure the slices overlap and the layers are even with no gaps. Pour the cream mixture over the potatoes until the top layer of spuds is *just* covered. (I actually didn't quite have enough liquid here but didn't bother taking the top layer of spuds out).
6. Bake in the oven for 45 minutes or until the potatoes are just cooked. Set aside to cool down.
7. Once the dauphinoise has cooled down, wrap the outside of the other loaf tin with non-stick foil or parchment and place it on top. Weigh it down with baking beans and press down until you get a little splurge of cream over the side (so do this on a tray).
This can now be stored in the fridge until you need it. It will keep for a couple of days. It needs to set for a minimum of a couple of hours.
To serve:
8. Pre-heat over to 180c (fan)
9. Lift the dauphinoise out of the loaf tin on to a chopping board and portion up. I do this by squaring-off the four sloping sides and then cutting rectangles. I get about 4 portions, plus the leftover cuttings from the sloping sides and end bits.
10. Place on a non-stick tray and bake in the oven for about 15 minutes or until you see the cream starting to bubble out of the sides.
Plate up and serve.
The dauphinoise holds the heat really well so if you have a bit to do you can plate it up first and it will still be hot 5-10 minutes later.
Enjoy!
48k said:
thebraketester said:
I hope you have been keeping abreast of the recent twitter spat between Fred Sirieix and Michel Roux Jr. ?
Yes it's great fun 
No eggs or cheese here!
On the Fred & Michel thing, my 2 copies of Escoffier are clear that gratin uses eggs, milk and cheese with no reference to dauphs which Larrouse states use butter, garlic, and light cream in additon to the reference for gratin. Even explains the difference and other variations.
(bloody amateurs!
) 21TonyK said:
48k said:
thebraketester said:
I hope you have been keeping abreast of the recent twitter spat between Fred Sirieix and Michel Roux Jr. ?
Yes it's great fun No eggs or cheese here!
On the Fred & Michel thing, my 2 copies of Escoffier are clear that gratin uses eggs, milk and cheese with no reference to dauphs which Larrouse states use butter, garlic, and light cream in additon to the reference for gratin. Even explains the difference and other variations.
(bloody amateurs!
) 
I always had in my head that a gratin was something with a cheesy crispy crust and a dauphinoise was something richer and creamier. The Twitter "spat" is an entertaining read.
I definitely hope the idea of the "Recipe: XXX YYY" threads takes off. You should post some!
48k said:
21TonyK said:
48k said:
thebraketester said:
I hope you have been keeping abreast of the recent twitter spat between Fred Sirieix and Michel Roux Jr. ?
Yes it's great fun No eggs or cheese here!
On the Fred & Michel thing, my 2 copies of Escoffier are clear that gratin uses eggs, milk and cheese with no reference to dauphs which Larrouse states use butter, garlic, and light cream in additon to the reference for gratin. Even explains the difference and other variations.
(bloody amateurs!
) I always had in my head that a gratin was something with a cheesy crispy crust and a dauphinoise was something richer and creamier. The Twitter "spat" is an entertaining read.
I definitely hope the idea of the "Recipe: XXX YYY" threads takes off. You should post some!
Dauphinois is simple... And tasty!
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