Potatoes Dauphinoise

Discussion in 'Food and nutrition' started by Nan Munro, Dec 26, 2005.

  1. Nan Munro

    Nan Munro Guest

    Potatoes Dauphinoise

    This is my favourite potato recipe of all time. It makes the perfect
    accompaniment to a roast or any other meat dish. Traditional recipes for
    this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave.
    Some recipes are very rich, calling for all cream plus butter and cheese
    the top. I've found this version - even when made with low fat ingredients
    tastes wonderfully creamy but not too rich with no compromise on flavour.

    One of the best things about Potatoes Dauphinoise is that if there's any
    left over it keeps well in the fridge for several days and it reheats
    beautifully in the microwave (unlike roast potatoes which can taste a bit
    floury when reheated). I've also frozen it, defrosted it in the fridge
    during the day, then reheated it in the oven for dinner. Try it - I know
    you'll love it!

    4 medium potatoes
    1 tablespoon butteror margarine
    2-3 cloves garlic
    crushed and chopped finely
    fresh ground black pepper
    grated nutmeg
    1 cup cream (low fat is fine)
    1 cup milk (no fator low fat is fine)
    1 cup grated tasty cheese (low fat is fine)
    6-8 servings

    Variation: This recipe also works well with orange sweet potato (kumera).
    If using sweet potato, try substituting the nutmeg with a generous
    sprinkling of caraway seeds over each layer. Yum! Grease a 6 cup capacity
    ovenproof dish generously with the butter or margarine then smear the
    garlic around the bottom and sides of the dish. (I use a round glass
    pyrex dish.) Peel potatoes and slice thinly into rounds. (I use the
    slicing blade of my food processor). Line the bottom of the dish with a
    single layer of overlapping potato slices. Sprinkle generously with salt,
    pepper and nutmeg. Repeat this layering and sprinkling process until you
    have used all of the potato slices. In a large jug, combine cream and milk
    and stir well. Pour this mixture over the potato slices, gently easing the
    potato away from the sides of the dish to allow the liquid to penetrate
    evenly. Place the dish onto a microwave safe plate and cook, uncovered, in
    a microwave on MEDIUM HIGH for 15- 20 minutes. Check occasionally. If the
    liquid in the potatoes boils over, simply pour it from the plate back into
    the dish and continue cooking. Microwave just until you can push the blade
    of a sharp knife through the potato layers without feeling any crunchy
    resistance. Having reached this stage you can go on to cook the dish in
    the oven or cover with plastic wrap and keep in the refrigerator for
    several hours or more before cooking. Pre-set your oven to 180 C (350 F).
    Sprinkle the top of the potatoes with the grated cheese and place the dish
    on an upper shelf in the oven for 20 minutes or until the top turns golden
    brown. (This may take slightly longer if taking the dish straight from the
    refrigerator.) To serve, cut into wedges and remove each wedge carefully
    with a spatula.

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