dauphinoise spuds

[angmarie]

how do i make dauphinoise spuds I love them but havnt a clue how to do them only had them when been out for meals

Nigella's way is to combine equal quantities of cream and milk (depending how much you want to make!), a clove or two of crushed garlic and a whole onion. Slice potatoes about the thickness of a pound coin, then boil them in the milk mixture til almost cooked through. Tip the lot into an oven dish then bake until top is browned and bubbling.
Yummy!

That sounds gorgeous, Scootergirl.

gruyere

It is indeed v delicious but very lardy. DO NOT, however, be tempted to subsitute skimmed milk or single cream to make it less lardtastic as this will ruin it entirely. Just have a smaller dish
Oh, and it reheats like a charm too.
x

dauphinoise needs cheese. gruyere.

Perhaps I'm thinking of gratin...?

Isn't it gratin that uses gruyere? I thought dauphinoise was just with onions and garlic.

Sounds gorgeous whatever you do with it though!

have googled it and all the recipes differ on the cheese bit so i think its what ever you would prefer.

waitrose style

bbc style

IMO the nutmeg is crucial - Waitrose one has it but BBC doesn't

cheese not crucial part of dauphinoise

Message withdrawn

I do my own version.
Butter the dish.
Thinly slice potatos and layer them with bit of garlic and herb roulade and thinly sliced garlic and ground black pepper. Every so often poor some milk over.
When you have enough dot the top with butter cover with foil and bake for ooh about 1hr - then i take foil off, sprinkle with cheese and brown the top.

Yumtastic

soph that is gratin dauphinoise surely?

alright alright!

sorry.

but imo if you're going to pour double cream down your neck in an effort to make potatoes taste lovely, then it is criminal not to go the whole way and do the cheese thing.

ooh bit of gruyere on top surely! then it goes all tasty and brown and crispy and cheesy mmmm

it's one of those things where you know it's going to taste even nicer the next day so it's worth making a lot too.

this is my version:

slice and peel 2lbs of potatoes.

in a saucepan fry 1 finely chopped onion, 1 clove of garlic, 1/4 tsp thyme and 1.5 tsp nutmeg. Add equal amounts of milk and cream (about 150ml of each)

Greese dish and place 1/4 potatoes, overlapping slightly. Pour over some of the liquid and sprinkle with cheese. repeat for 3 more layers. on the last layer dot with butter then sprinkle with a mixture of parmesan and normal cheese. Bake for 1 hour.

yes to double cream, garlic and nutmeg. no to onion and cheese.made it on the weekend (from bbc recipe I think?) and it was DELICIOUS. don't par boil potatoes, cook for longer on lower temperature........
enjoy!

cut potatos to thickness of 50p not pound coin. Rinse the starch off in cold water. Layer in dish with a bit of oninon or garlic and salt and paper. Put double cream over each layer and some on the top. Cover with foil and cook till spuds are soft. Remove from the oven to rest. just before serving brown in oven or under the grill
yumtastic

just looked at that bbc one. lemon zest ... what's that all about??

i made a larger version of mine tonight so i used 175g cheese, 50g parmesan, 300ml each of cream and milk and 3 cloves of garlic plus all the other stuff. it is in the oven cooking at the moment. yum.