How to make Dauphinoise Potatoes
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Classic dauphinoise potatoes baked in a creamy garlic sauce and finished with Gruyere cheese. A rich and indulgent side dish that totally hits the spot!
Full recipe inc hints and tips here: www.kitchensan...
Ingredients for Dauphinoise Potatoes:
2 cups 480ml double (heavy) cream
2 cups 480ml full-fat milk
3 garlic cloves peeled and lightly crushed (so they’re flatter, but stay in one piece)
2 ¾ lbs 1 ¼ kg King Edward or Maris Piper potatoes - use medium-sized potatoes
½ tsp salt
½ tsp black pepper
Pinch of nutmeg
1/4 tsp white pepper
1 ½ cups 150g grated gruyere cheese
#Potatoes #Recipe #CookingShow
If you want a perfect result, I'd advise just a few small tweaks to this recipe:
1. Use a full teaspoon of salt (or even slightly more) rather than half a teaspoon
2. Incorporate the seasonings into the cream during the boil instead of sprinkling them over the potatoes before baking, also include 2 bay leaves and 2 crushed cloves of garlic.
3. Use the same amount of cheese for both layers to get complete coverage, the 50 grams for the first layer as shown here doesn't cover the layer properly.
4. Use a slightly higher cream:milk ratio for a richer sauce.
5. Let it cool down for at least 20 minutes before serving.
The recipe provided a perfect result and part of the reason is it avoids these methods. Try it.
😊😊
I am French and this is an innovative way to create Gratin Dauphinois to somehow pre-cook the potatoes, as opposed to the more traditional way.....And must say looks absolutely brilliant....Will certainly try it out...Bravo for your videos
Thank you 😋
It removes the Dauphinoise in gratin de pommes à la dauphinoise and transforms it into a simple gratin potatoes, sadly, pre-cooking the potatoes defeat the name of the recepe and how it was created and its purpose.
The recepe still works and is delicious but you would be a fool to call it Dauphinoise at all, the usage of milk also removes the Dauphinoise from this recepe as Dauphinoise are raw potatoes cooked in cream, not poached potatoes cooked in milk and cream.
Absolutely delicious! My first su potato Dauphinois ever. Sheer brilliance par boiling them in the cream, milk and garlic. I took a bowl up to my elderly mother who is in hospital with hip surgery and no appetite and she wolfed it down. Thank you 🙏🏼. Cheers from australia 🇦🇺
I made this last night and it was a delight, thank you, i added a rosemary sprig and a bay leaf or two to the pan of milk and cream. I did however miss the occasional slightly burnt , knarly edges that arise when making this the classic French method (layering the uncooked slices of potato into the roasting pan) As an aside the printed recipe describes the slice potatoes at 2mm thick, you video describes 3 to 4mm which i think is probably better, especially if you want a little more 'bite'
Put seasoning into the cream, comes out the same or better and more streamlined process.
Yes, it probably spreads the flavours better.
Definitely. It’s what I do.
Yeah definitely!
Also, pour the pan into the dish instead of spooning out, level then repeat. Scrape pan on top then cheese.
I like to add 1-2 gloves of minced garlic into the cream and very low heat simmer it for 10 minutes to release all the garlicy flavor before mixing it with potatoes.
I have done this dish using the "traditional" french method multiple times and it's very inconsistent
I have done this recipe 4 times now and is flawless, they come out perfect every time!
Thanks!
Yes, pre-cooking the potatoes makes it more consistent, the issue though with this is semantic in nature, Dauphinoises calls for raw potatoes cooked in cream, not poached potatoes cooked in milk&cream, this sadly isn't a Dauphinoise by semantic standards. The usage of cheese at the ends makes it just a simple "Gratin potato", a distinction that is listed on wikipedia if you want to confirm my claims.
@@hk0444Thank you, Fanny Cradock!
May I think you just briefly for including non-metric measurements along with the metric. Very helpful for us Yanks. Delightful recipe...turned out brilliantly!
Kilgore I agree not many think to give both measurements
Love this recipe so easy and straightforward. I always look up your video when me and my husband feel like douphinwa Potatoes because I find your recipe really easy to make. When ever I use this recipe the Potatoes come out so nice. Thanks for such a brilliant recipe. 😊
I’ve been making essentially the same thing for years without knowing what it’s called but I put crumbled bacon and thinly sliced onions in between each layer. I like the idea of par cooking the potatoes in the cream. Nice!
pommes lyonnaise - my dad gave me his recipe (rest his soul) for this dish years ago, essentially the same dish but with onions and cheese
Authentic recipe from the Dauphiné, NO CHEESE. This is just a Gratin, NOT dauphinois. Gratin dauphinois is simple and delicious. Don't need to mucky a pan either, gratin dish, layer up and straight in hot oven for just over an hour.
I’ve been following this recipe for Christmas dinners for the last 4 years and it’s never let me down.
It’s a hit with my family!
Thank you for sharing your recipe with us xx
Tried to make my girlfriends dad this for his birthday, accidentally made chicken sweetcorn soup. Ahwell theres always next halloween :)
Im about to cook this for the first time. Thank you for making such an easy to follow tutorial. Happy New Year!
Easy, tasty recipe! My only change is that I added salt (lots of salt) and pepper to my milk/cream mixture so that I could get the perfect amount of seasoning b4 layering it in the baking dish. I also used minced garlic so that I wouldn’t have to remove it later.
Having this tonight with pan fried salmon and mixed veg x
This reminds me of my mom's scallop potatoes, pure comfort. Gorgeous dish, perfect side for a roast indeed. Great recipe, thanks for sharing.
Thanks Geoff :)
Turned out delicious. The sliced potatoes did need about ten min boiling, and the oven took a little longer. Yummy!
this is awesome! another way you can make them which i do and is a bit healthier in terms of cream, is to just do 300ml cream and 300ml milk, then add fresh rosemary to infuse in the sauce (and garlic as above) then just season the sauce itself until it's a bit too salty on its own but that's fine because it will transfer to the potatoes which are unseasoned. then just do cheese layer on top
Now show us how to make dolphin noise potatoes.
I tried this for Father's day and it was a total fail. the temperature was not enough to evaporate off enough liquid. it was soup. I was able to salvage it but I had to raise the temperature to 425' and cook for an additional 30 min. I also threw 6 slices of good provolone on the top to give it a cheese upper crust.
I made this for good Friday. So easy and absolutely delicious! Had it with bbq lamb. Mum wanted 2nds😄
Only thing, I minced the garlic and added it to the cream, so didn't take them out. Wow so tasty.
Thanks for a simple easy recipe.
This was absolutely sensational….I added 4 black whole peppercorns & a tablespoon of vegetable stock powder to give the cream a little extra oomph. I removed the peppercorns at the same time as the garlic. Thank you for the great video & recipe
Now this is the only kind of noise I wanna hear!
It's got to be the most delicious potatoes recipe. I'd eat ALL of that by myself. Yummy
Great tutorial, looks super easy although I did get the cream to milk ratio wrong, oops
Thank you for the easy to follow recipe, had these with Christmas dinner and they turned out fantastic
I love Maris Pipers🥰.. this looks lush😊
So good!
Cooked this tonight came out amazing! 👍🏼👌🏽
Great to hear!
Might make this soon, put it next to my roast for autumn/winter dishes.
Oh god that looks great! It's official both you and Binging with Babish are my favourite YT cooks.
Wow thats fantastic company to be in thanks Iain :)
@@Kitchensanctuary great recipe a big thank you!❤😊💯
@kitchen sanctuary.
Could you please tell us what temperature you put the oven at, please?
At 0:25 in the video she does
Am making it now with roast pork belly and veg ummmmm
i'm hungry whats time are we coming down for dinner mom
Looks like a delicious recipe!! I'm going to make it tonight. Is it also possible to prepare it and bake it later in the oven? Greetings from the Netherlands!
Thanks for this fabulous recipe. Made it last night to go with streak and it was brilliant, my granddaughter absolutely loved it, she's having leftovers for lunch today! Thank you again! 😃
great way to make dauphinoise
I’m havin that for me Sunday dinner tomo now ! 😋🤤
Hope you enjoy :)
Thank you for a great potato recipe.i will definitely be following this to make for my family.Best I’ve seen on here 👍🏻😊❤️
I've just done this recipe through BBC good foods it said to pour the cream over the potatoes once in the dish enough to deep through but I think I put too much in I'm not sure it's been over 30 minutes but still not cooked properly and the recipe I followed never told me I had to layer it , I just put the potatoes in all at once Poured cream over then grated the cheese on top?
This was made with love and looks unbelievably delicious
That's looks yummy
It is ;)
Dolphin War
Woah
Who else just watches these videos but never gets up to actually make them because reasons
* raises arm *
Looks delicious Kelly. Will be making this tonight with my extra potatoes 👍
What temp should oven be
Just cook everything at 180°C like I do. Lol.
Wow, you have the best recipes!!!! Thank you. I will be making this along with your Tuscan chicken and garlic parmesan green beans today! YUM!!!!
This looks just as yummy as everything else you cook.
can i not put any cheese
When the enamel chips off your baking dish, the dish should not be used. Cannot be cleaned properly. Just saying don't mean to be rude and maybe we're too picky in Canada. Thanks for sharing your recipe. It was delicious.
Lol...so nobody in Canada has ever used a chipped dish? Good to know you've visited every kitchen in Canada! Idiot!😂
Mmmmmmm! Lovely, thanks.
My mother in law thinks these are called dolphin potatoes. I'm not joking.
My OTG only has upto 200Degree F
milk will make it bitty
So delicious. I just added an onionto the mix after the pre-boiling step, and a branch of rosemary!
Sounds delish!
@@Kitchensanctuary it was! going in my recipe book
Could just eat this on this own with some salad. Who needs meat? I just wonder how much boiling heavy cream can take before it separates?
Bake them on what temperature...40-45 😂😂😂
Sorry, but these are no "Pommes/Potatoes Dauphine"...! You made "Potatoe gratin"... Friendly regards from France✌️🙄✌️
looks divine!
6-7 minutes potato
2:33
A nice large portion is served on boxing Day with our cold meat left overs :) nom nom
Came out amazing! Thank you 💜
Could you tell me what temp to use for the cooking in the oven?
Se ve rico😋
Delicious cooking explanation with that English accent makes me watch this video on repeat mode. 😂
Thanks! 😃
I'm not quite sure but would the cheese survive 45 minutes in the oven?
Good recipe though.
It wouldn't survive at 190C for 45 mins. I'd bake it with tin foil tent on top for 35 mins and then bake uncovered for remaining 10 min. Or add the cheese topping separately after 35/40 mins baking.
Great recipe but you've actually made Potatoes au Gratin because you put cheese in it. Dauphinoise is without cheese.
No cheese .
I just saw jamie olivers recipe it was so horrifying i needed to watch this to cleanse my soul thank you so much
Black mirror brought me here
Look easy and very simple
Perfect explanation. Only criticism you did not say what the gas mark is.
Me: watches her put 3 cloves of garlic in.
Me: OK, 8 garlic cloves, *gotcha.*
It's against the Geneva Convention to torture our taste buds like this!
Centimeters, mils? WTF.
Does it have to be Gruyere cheese? Could I use Cheddar instead? Thanks.
Cheddar is great fir this aswell
why is this family friendly ?
Because its enough to feed a family, tastes better the next day, people fight over the crunchy chewy edge bits, its delicious without any strong flavours so people tend to not complain(kids). It goes well with any other dishes except mashed potatoes and chips obv. Can even be served as a main meal. or lunch. Can also be eaten cold, on a picnic or lunch on a building site. Basically its very flexible! Oh and add onions
C est 1 grattin de pommes de terre..pas un grattin "dauphinois"merci de respecter 🔵⚪🔴
Im going to make this today. I ve seen it on Come Dine with me many times and thought Im going to try it one day lol. So today its going to be roast pork and dauphinoise potatoes and veg for dinner.
Ops bay leaf to
Put in oven for 40 mins. At what bloody heat??
Lambo CK, 190 C or 375 F (if you check the link under "more", the full recipe is there).
@@incanada83 thanks alot 😁👍
@@Novanova501 Aw, you're so welcome🌻☺
Drool!!! Your channel is giving me many wonderful ideas for carb refeed/cheat days, probably too many :-)
En français
This looks so much easier & straightforward than the last recipe i followed on YT which was a disaster. Subscribed & will cook tomorrow once I come out of my 24 hour fast
Hells nah
Missing dill
Negative
Thank you so much, I really will try this out. Please stay safe and well too xxx Mags
Thank you this is the first thing I’ve ever cooked and my wife is looking forward to me being more use.
What temperature is the oven at
Thanks a lot.
Wow thx you
Love that you put the ingriediant s by cups I have new scales but they playing up.this is one of my fave potato meals thank you looks delicious x
Hate cheese you don't put it in Dauphinoise potatoes. Seems it goes in everything these days.😢
We all have our own ways of making things. Some people do put cheese in it (I talk about this more in the blog post) and personally I love it. You can make it without cheese if you prefer though Alan.
@@Kitchensanctuary in a CLASSIC gratin dauphinoise there is NO cheese
That is so sad. Imagine hating cheese!
@@stafscheers9692 Right, this recipe is Gratin Savoyard...
The Hello Fresh version includes a layer of sliced onions between the layers of potatoes. Is this a normal way of doing Dauphinoise?
I watch A LOT of recipes for any fish I cook and realised that it's your recipes I seem to stick to, Yorkshire puddings being my fav, subscribed me think you. Andrew X
All extra work dirtying a pan un necessarily. Chef in the Dauphin region taught me to only use cream. And greenery honestly, nutmeg on top is the real tradition and mine is absolutely delicious, as per a local excellent chef.
it looks like the difference between this an scalloped potatoes is the use of Gruyere cheese....
Great recipe and super simple, thank you.....! Are you from Liverpool? I sensed a hint of a scouse accent. Hope you are a "red" :-)
I'm originally from Southport. I don't follow football too closely but my husband Chris and his family are Man City fans :)
Planning in making these for boxing day with a roasted duck for my husband family