Perfect Potato Dauphinoise
Discussion
I was given a superb Gratin dish for Christmas which lends itself perfectly to the classic french dish of Potato Dauphinoise.
We got back from visiting today and I have just rustled up the following which is more than worthy of sharing with you fellow foodies!
What:
4 medium waxy potatoes such as Maris Piper
1 clove garlic
butter
cream
Dijon mustard
salt
pepper
1 medium onion
How:
With a sharp knife or mandolin, thinly slice the peeled potato and skinned onion. In your dish place several lumps of butter which will act as both a non-stick surface and added heat-source to your bottom layer of potato. Add said layer of potato and season with sea salt and black pepper. Add a layer of onion and a few more pieces of butter and repeat until you use the remaining ingredients. The final layer should be potato and not onion as it would just burn. Season every layer and add butter for a much better taste.
In a bowl put 150ml of double cream, a teaspoon of Dijon, salt and pepper and once mixed pour over the potatoes. Sprinkle over a handful of fresh thyme.
Bake, uncovered at 180c for 40 minutes until you are left with a bubbling, crisp mass of the most sumptuous, rich, savoury and delicious dish you have eaten in a long while.
We ate it with nothing else but it would go with chicken, fish, steak, pretty much anything.
I'd eaten it before I thought of posting this thread but here's one that looks similar from a Google search...
We got back from visiting today and I have just rustled up the following which is more than worthy of sharing with you fellow foodies!
What:
4 medium waxy potatoes such as Maris Piper
1 clove garlic
butter
cream
Dijon mustard
salt
pepper
1 medium onion
How:
With a sharp knife or mandolin, thinly slice the peeled potato and skinned onion. In your dish place several lumps of butter which will act as both a non-stick surface and added heat-source to your bottom layer of potato. Add said layer of potato and season with sea salt and black pepper. Add a layer of onion and a few more pieces of butter and repeat until you use the remaining ingredients. The final layer should be potato and not onion as it would just burn. Season every layer and add butter for a much better taste.
In a bowl put 150ml of double cream, a teaspoon of Dijon, salt and pepper and once mixed pour over the potatoes. Sprinkle over a handful of fresh thyme.
Bake, uncovered at 180c for 40 minutes until you are left with a bubbling, crisp mass of the most sumptuous, rich, savoury and delicious dish you have eaten in a long while.
We ate it with nothing else but it would go with chicken, fish, steak, pretty much anything.
I'd eaten it before I thought of posting this thread but here's one that looks similar from a Google search...
Shaw Tarse said:
Dan_1981 said:
Ridiculous bump for this one......
Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
Have you got room for a guest? Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
I did see the one in the picture of your dinner thread the other day but it requires 12 hours of prep - I don't really have that.
Dan_1981 said:
Shaw Tarse said:
Dan_1981 said:
Ridiculous bump for this one......
Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
Have you got room for a guest? Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
I did see the one in the picture of your dinner thread the other day but it requires 12 hours of prep - I don't really have that.
Dan_1981 said:
Shaw Tarse said:
Dan_1981 said:
Ridiculous bump for this one......
Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
Have you got room for a guest? Is this the best recipe?
To be served alongside lamb shanks in a chorizo / red wine sauce.
I did see the one in the picture of your dinner thread the other day but it requires 12 hours of prep - I don't really have that.
Best Dauphinoise I've ever cooked.
Recipe here:
Duck breast with chicory and potato dauphinoise
My Dauphinoise recipe.
Set the mandolin to 3 mm for potatoes, (I use King Edwards) and 1.5 mm for onions, crush and finely chop garlic, the quantity should suit the number of people you are serving or the size of dish you are using.
Butter an ovenproof dish, start with a layer of potatoes, season with salt and pepper and dot with butter, then a layer of onions and garlic, then a layer of potatoes with a sprinkle of truffle oil, repeat layers as required and finish with potatoes and seasoning.
Mix double cream and milk 75/25% and fill dish to just below the top layer.
Cover with foil and cook in the oven at 180 degrees for approximately an hour, remove the foil and dot with more butter, continue cooking until nicely browned.
Do try this recipe as the truffle oil takes it to another level altogether.
Just be careful with the mandolin, I have used mine perfectly safely for ages but on last New Years Day I was preparing the above recipe for a family lunch and was possibly not quite sober from the night before.
My thumb is almost completely healed now though and only has a tiny piece missing!!!
Set the mandolin to 3 mm for potatoes, (I use King Edwards) and 1.5 mm for onions, crush and finely chop garlic, the quantity should suit the number of people you are serving or the size of dish you are using.
Butter an ovenproof dish, start with a layer of potatoes, season with salt and pepper and dot with butter, then a layer of onions and garlic, then a layer of potatoes with a sprinkle of truffle oil, repeat layers as required and finish with potatoes and seasoning.
Mix double cream and milk 75/25% and fill dish to just below the top layer.
Cover with foil and cook in the oven at 180 degrees for approximately an hour, remove the foil and dot with more butter, continue cooking until nicely browned.
Do try this recipe as the truffle oil takes it to another level altogether.
Just be careful with the mandolin, I have used mine perfectly safely for ages but on last New Years Day I was preparing the above recipe for a family lunch and was possibly not quite sober from the night before.
My thumb is almost completely healed now though and only has a tiny piece missing!!!
It looks good. I use a slightly different method myself.
1/2 double cream and full fat milk in a saucepan and add chopped garlic, few sticks of thyme, bay leaf and seasoning. Then bring to a gentle simmer.
I don't have a mandalin so just chop spuds to about 3-4mm thick. These are then poached in the milk/cream mix for about 10mins less or more depending on thickness of spuds. You don't want them to go too soft and break up.
When done, drain and keep the milk/cream mix. Layer the slices into a baking dish, I add gruyere in between the layers (and occasionally slightly caramelised red onions) then pour over some of the left over milk/cream leaving a few potato slices on top exposed plus a few more gratings of gruyere.
Bake in the oven for 30mins @ 190-200 till nicely brown on top.
It melts in your mouth!
1/2 double cream and full fat milk in a saucepan and add chopped garlic, few sticks of thyme, bay leaf and seasoning. Then bring to a gentle simmer.
I don't have a mandalin so just chop spuds to about 3-4mm thick. These are then poached in the milk/cream mix for about 10mins less or more depending on thickness of spuds. You don't want them to go too soft and break up.
When done, drain and keep the milk/cream mix. Layer the slices into a baking dish, I add gruyere in between the layers (and occasionally slightly caramelised red onions) then pour over some of the left over milk/cream leaving a few potato slices on top exposed plus a few more gratings of gruyere.
Bake in the oven for 30mins @ 190-200 till nicely brown on top.
It melts in your mouth!
jogon said:
It looks good. I use a slightly different method myself.
1/2 double cream and full fat milk in a saucepan and add chopped garlic, few sticks of thyme, bay leaf and seasoning. Then bring to a gentle simmer.
I don't have a mandalin so just chop spuds to about 3-4mm thick. These are then poached in the milk/cream mix for about 10mins less or more depending on thickness of spuds. You don't want them to go too soft and break up.
When done, drain and keep the milk/cream mix. Layer the slices into a baking dish, I add gruyere in between the layers (and occasionally slightly caramelised red onions) then pour over some of the left over milk/cream leaving a few potato slices on top exposed plus a few more gratings of gruyere.
Bake in the oven for 30mins @ 190-200 till nicely brown on top.
It melts in your mouth!
Looks great mate! 1/2 double cream and full fat milk in a saucepan and add chopped garlic, few sticks of thyme, bay leaf and seasoning. Then bring to a gentle simmer.
I don't have a mandalin so just chop spuds to about 3-4mm thick. These are then poached in the milk/cream mix for about 10mins less or more depending on thickness of spuds. You don't want them to go too soft and break up.
When done, drain and keep the milk/cream mix. Layer the slices into a baking dish, I add gruyere in between the layers (and occasionally slightly caramelised red onions) then pour over some of the left over milk/cream leaving a few potato slices on top exposed plus a few more gratings of gruyere.
Bake in the oven for 30mins @ 190-200 till nicely brown on top.
It melts in your mouth!
But I think you need a new dish!
mattdaniels said:
Not sure if you're referring to the one I did, but it took three hours. It's about 45 mins cooking time, resting/pressing, then 15 mins to heat through when ready to serve.
Best Dauphinoise I've ever cooked.
Recipe here:
Duck breast with chicory and potato dauphinoise
Now THAT is a tasty looking plate of food! The spuds even look healthier cut into rectang-lyur shapes like that Best Dauphinoise I've ever cooked.
Recipe here:
Duck breast with chicory and potato dauphinoise
Pixel-Snapper said:
Great thread missed this.
I'm going to use mattdaniels link and recipe for my valentines day massacrer!
FWIW, I've cooked it a couple of times now and unless I'm doing it wrong there is too little potato for the amount of liquid involved. So don't be shy with the spuds.I'm going to use mattdaniels link and recipe for my valentines day massacrer!
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