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Recipe for dauphinoise potatoes delia

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Recipe for dauphinoise potatoes delia

This classic potato dish using its glorious caramelised top and wealthy, melting interior will be certainly one of Hugh's favourites. Something magical occurs when you bake taters, thinly sliced, in garlic clove-scented cream. Hugh has a tendency to use whichever floury variety he needs to hands, but you could make it with large, new taters. The feel is different but nonetheless excellent. He loves a dauphinoise having a eco-friendly salad and plain-cooked Puy lentils.

Prep half an hour Servs 6

Method

Preheat the oven to 160°C/Gas Mark 3. Rub a gratin dish liberally using the butter.

Peel the taters and slice them thinly, either having a sharp knife or perhaps a mandoline. Inside a large bowl, whisk together the cream, garlic clove and nutmeg and season well with pepper and salt. Chuck the ball taters within the creamy mixture, then layer them within the gratin dish, distributing them as flat and evenly as possible. Pour over any remaining cream.

Bake for 1 –1 hrs, pressing lower having a spatula every fifteen minutes approximately to compress the taters and prevent them becoming dry. The gratin is prepared once the top is golden and bubbling and also the taters are tender. You might want to turn the oven as much as 190–200°C (Gas Mark five to six) during the last a few minutes to attain a little bit of extra bubbling crispness.

Leave to face for five minutes approximately before serving.

Serving suggestions

For something a bit more virtuous, you are able to substitute half the cream for dairy. Which goes for an additional variations too.

Ingredients

  • 30g butter
  • 1kg floury taters
  • 400ml double cream
  • 2 large garlic clove cloves, crushed
  • teaspoon freshly grated nutmeg
  • Ocean salt and freshly ground pepper

This recipe is obtained from.

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