Potato Dauphinoise

I must have watched hundreds of episodes of Come Dine With Me and have seen countless ‘domestic gods / goddess’ proclaim to make the ‘best ever potato dauphinoise’ you have ever tasted …

So I decided – after mastering the roast potato and a buttery mash that I should diversify and attempt to make this decadent side. It was made to accompany a simple roast chicken and some veg (more on these in future posts) and did go quite well, although I do think some room for improvement.

And on to my haphazard / self-amended recipe which was inspired by that on bbcgoodfood – Original recipe link below: (http://www.bbcgoodfood.com/recipes/1789636/creamy-potato-gratin-with-caramelised-onions)

Required:

  • 2 tbsp olive oil
  • 2 onions – thinly sliced
  • 2 thyme sprigs- leaves only
  • 100ml double cream
  • 175ml milk
  • 1 kg large potatoes – thinly sliced
  • butter – couple of knobs
  • 100g crème fraîche
  • 85g parmesan, grated
  • Salt and Pepper – to taste
  • 2 tsps garlic powder

Method:

  • Pre-heat oven to 180C
  • Grab a frying pan and heat oil, add onions and thyme and cook until softened and slightly caramelised
  • Put potatoes, cream, milk, creme fraiche, garlic powder and salt and pepper in a bowl and combine
  • Layer half the potatoes in an ovenproof dish, top with the onion mixture and then the remaining potatoes
  • Pour the cream and milk mixture on to the potatoes – it should come level – if not add a little more milk
  • Cover with foil and bake for 1-1.30hrs (check periodically) until the potatoes are tender and cooked through
  • Once the potatoes are tender, uncover the foil, sprinkle on the parmesan and put back in to the oven until the cheese is melted and crispy and golden brown (approx 20-30 minutes)
  • The dauphinoise should be cut in to generous squares – this is an indulgent dish and should be treated as such!!
  • This works as a great accompaniment to roast meat – and works well as a change from the traditional roast potatoes in a Sunday roast dinner!

I hope you enjoy! As with all recipes, this is all about trial and error and making it work for you!! I’ll post pictures of this – when I make it again!!

TSM xxx

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