Dauphinoise Potatoes etc

February 7, 2011 By Sandy

Daupinoise Potatoes,

The classic dish of Dauphinoise potatoes from the Dauphine Alps blends slices of potatoes with garlic, milk, cream and butter. This is then baked in the oven for as long as possible (preferably in a bain marie).

Why not try some variations:

Add grated nutmeg.
Add slices of parsnip.
Add grated Gruyere cheese.
Omit the garlic, add some slices of parboiled beetroot and horseradish. Perfect with roast beef or steak.
Just use slices of carrot and parboiled beetroot with roasted cumin seeds and ground coriander. Delicious with lamb and duck dishes.
To the slices of potato add freshly chopped/dry flaked chili or chili powder and garlic. This would accompany any dish with a reasonably strong flavour.
Slices of apple and chopped sage added to the potatoes work really well with roast pork.
Sweet potatoes work too, the end product is very rich.
Use slices of root vegetables (beetroot benefits from parboiling).

With all of the above place the slices and in a greased baking dish (metal works best). Just cover the slices with a mixture of milk or milk and cream with the additional seasoning. Always add salt and pepper. Place a few knobs of butter on top. Cover with foil and bake for at least 1 1/2 hours. Remove foil for 1/2 of cooking time.

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