N
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
on
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
salt
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
on
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
salt
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/