Dauphinoise Potatoes

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Dauphinoise Potatoes Recipe

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How is Dauphinoise Potatoes

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Dauphinoise potatoes is such a great dish to go with Beef Oxford and other roasted meat or poultry. It sounds complicated but it is very uncomplicated and can be prepared in progress or after the Beef Oxford has started to cook. Make sure that you don't have to much dauphinoise because it can over power the meal. Also make sure that you have something like steamed veg with it to lighten the meal up.

This formula serves 4 people

Use 4 good size potatoes.

500ml double Cream

2 Cloves of Garlic finely chopped or crushed

Salt and Pepper

75g of Butter

Peel the potatoes and slice each one into 2-3mm slices. As you slice them add them to a dish with colse to 2 inch depth creating a layer of potato, make sure they slightly overlap.
On top of the first layer sprinkle salt and pepper and a slight garlic, then add a slight cream to cover potatoes.
Then repeat the last two steps until all the potatoes have been used. Make sure that you considered push the layers of potatoes down as you stack them up.
Make sure that the cream isn't drowning the potatoes, then on the top layer put salt and pepper as the other layers and add a few knobs of butter.
Place into oven at colse to 160-180c for colse to 40-60 minutes, make sure the cream doesn't split, it would be great to put them on a lower temperature for longer than try and speed things up, towards the end check that the Dauphinoise potatoes are cooked by putting a knife through them, if they are nice and soft then they are cooked.

Variations & Menu options

If using double cream is to heavy, you could all the time use singular cream or full fat milk.

As the traditional Dauphinoise potatoes formula is very tasty by itself you could naturally have this with a nice salad. It keeps well once cooked so you could have this selection the next day it just needs to be re heated in the microwave.

Where are they from?

Dauphinoise Potatoes is originally a French formula / formula of cooking potatoes in cream or milk. This is a uncomplicated french formula for potatoes where they are sliced, layered in a baking dish or gratin dish. It originates from the the french region of Dauphine. Where locals have there own formula for creating this dish. Variations can consist of the use of cheese and egg.

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