Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish. Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly. Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes. Remove from oven and grate nutmeg over top just before serving.
Time 2h10m Yield 8 Number Of Ingredients 10 Steps:
Gather the ingredients. Preheat oven to 350 F. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish. In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside. In a medium bowl, beat egg lightly. Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs. Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan. Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg. Add potato slices to sauce and stir to coat. Transfer potatoes to buttered baking dish and spread out in an even layer. Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces. Place baking dish in oven and raise heat to 400 F. Bake for 1 hour. Transfer gratin to a heat-proof surface and let cool for 15 minutes. Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream. Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.
Yield Serves 6 Number Of Ingredients 4 Steps:
Preheat the oven to 160C/140C Fan/Gas 2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Bake for 1-1½ hours, or until the potatoes are completely tender.
Time 1h10m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Variation: This recipe also works well with orange sweet potato (kumera). If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer. Yum! Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish. (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds. (I use the slicing blade of my food processor). Line the bottom of the dish with a single layer of overlapping potato slices. Sprinkle generously with salt, pepper and nutmeg. Repeat this layering and sprinkling process until you have used all of the potato slices. In a large jug, combine cream and milk and stir well. Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly. Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes. Check occasionally. If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking. Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance. Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking. Pre-set your oven to 180°C (350°F). Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown. (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.
Yield 6 to 8 portions Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Butter a 2 quart flame proof casserole or gratin dish. Peel the potatoes and hold them in cold water until ready to proceed with the recipe. Combine the garlic, cream, salt and pepper in a small bowl. Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish. Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven. Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish. Remove the gratin from the oven and allow to cool for 10 minutes before serving.
Time 55m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes. Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F with a rack in upper third of oven. Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired. Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise. Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes. Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner. Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour. Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf. Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese. Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.
More about “potatoes dauphinoise recipes”
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.
