Dauphinoise Potatoes Easy Recipe

The Best Easy Dauphinoise Potatoes (Potato Gratin)

WebNov 8, 2023 · Instructions. Preheat the oven to 425° degrees. Slice the potatoes as thinly as possible, about ⅛ inch or less, using a mandoline …

1. Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.
2. Rub the bottom and sides of an 8×8 (or similar sized) baking dish with softened butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated cheese. Repeat with layers of potato, salt, pepper and cheese until you’ve used everything up.
3. Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs.
4. Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time.

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Lighter dauphinois potatoes recipe delicious. magazine

WebSep 30, 2014 · Put a large pan of water over a high heat, then add the garlic and bay leaves and bring to the boil. Add the potatoes and boil, …

1. Heat the oven to 160°C/fan140°C/gas 3 and lightly grease a 1.1-1.2 litre ovenproof dish. Put a large pan of water over a high heat, then add the garlic and bay leaves and bring to the boil. Add the potatoes and boil, covered, for 5 minutes or until almost tender. Strain, discarding the garlic and bay leaf.
2. Combine the créme fraîche and milk in a large bowl. Add a good grating of nutmeg and season well. Gently stir through the potatoes until well coated (don’t worry if some break up). Spoon the mixture into the prepared dish, spread evenly, then finely grate the gruyére over the top.
3. Bake for 45-50 minutes until golden and bubbling, and the potatoes feel tender when pierced with the tip of a sharp knife. Leave to stand for 5 minutes before serving.

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