Recipe Dauphinoise Potatoes Easy

Healthier dauphinoise potatoes recipe delicious.

WebOct 31, 2011 · Use a mandoline or knife to cut the potatoes into 5mm slices. Put the slices in a colander and run cold water over until the water …

Rating: 4/5(7)
1. Put the milk, whole garlic clove, bay leaves, thyme stalks and shallots in a heavy-based pan. Bring to boiling point, then remove from the heat and leave to infuse for 1 hour.
2. Preheat the oven to 180°C/fan160°C/gas 4. Use a mandoline or knife to cut the potatoes into 5mm slices. Put the slices in a colander and run cold water over until the water runs clear. Pat dry with a clean tea towel.
3. Put the crème fraîche into a large mixing bowl. Strain the infused milk into a measuring jug, then slowly whisk it into the crème fraîche. Stir in the crushed garlic clove, then add the potatoes. Season, then toss to coat. Pour into a 2 litre gratin dish and sprinkle with the thyme leaves, nutmeg and cheese. Cover with foil, then bake in the oven for 35 minutes. Remove the foil, then cook for a further 15-20 minutes or until the top is golden brown and the potatoes are cooked through.

Preview

See Also:

Show details

Easy Dauphinoise Potatoes Easy Peasy Foodie

WebMar 19, 2021 · After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. …

1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish with butter. (See Note 2)
2. Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick. But don’t worry, they don’t have to be perfect, this recipe is very forgiving!
3. As soon as you have sliced each potato, place the slices in the large bowl of cold water.
4. Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.

Preview

See Also:

Show details

Creamy Garlic Parmesan Potatoes (Dauphinoise Potatoes)

WebApr 30, 2019 · Preheat the oven to 180C / 355F and butter a medium-sized baking dish. Place the cream, milk, garlic, nutmeg (if using) and thyme in …

1. Preheat the oven to 180C / 355F and butter a medium-sized baking dish.
2. Place the cream, milk, garlic, nutmeg (if using) and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.
3. Remove the thyme sprigs, then tip half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.
4. Tip the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little, then sprinkle over the rest of the cheese. Grind over a bit more pepper (if you like), then sprinkle over a little more fresh thyme.

Preview

See Also:

Show details