Dauphinoise Potatoes Recipe
Dauphinoise potatoes is such a great dish to go with Beef Oxford and other roasted meat or poultry. It sounds involved but it is very uncomplicated and can be ready 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.
Recipe For Au Gratin Potatoes
This recipe 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 nearby 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 limited garlic, then add a limited cream to cover potatoes.
Then repeat the last two steps until all the potatoes have been used. Make sure that you carefully 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 nearby 160-180c for nearby 40-60 minutes, make sure the cream doesn't split, it would be good to put them on a lower climatic characteristic for longer than try and speed things up, towards the end check that the Dauphinoise potatoes are cooked by putting a knife straight through them, if they are nice and soft then they are cooked.
Variations & Menu options
If using double cream is to heavy, you could always use singular cream or full fat milk.
As the primary Dauphinoise potatoes recipe is very tasty by itself you could naturally have this with a nice salad. It keeps well once cooked so you could have this option the next day it just needs to be re heated in the microwave.
Where are they from?
Dauphinoise Potatoes is originally a French recipe / recipe of cooking potatoes in cream or milk. This is a uncomplicated french recipe 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 recipe for creating this dish. Variations can comprise the use of cheese and egg.
Dauphinoise Potatoes
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