Dauphinoise potatoes

September 18, 2012 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).

For 1 kg of potatoes, you need 500ml of milk/cream.
Thinly slice the potatoes.
Place in a baking dish, you want the potatoes to be a depth of 5 – 8cm. (You can do neat layers, but I find this unnecessary.)
If you are going to add beetroot/parsnip slices, layer these with the potatoes.
Add any seasoning to the milk mixture.
Place a knob or two if butter on top of this, prior to placing in the oven and grated cheese (if using)
Bake in a preheated medium oven for 2 – 3 hours. Keep an eye on the top of the potatoes, gently cover if they start getting too brown.
They are cooked when a sharp knife sinks into the mixture with ease.

You can prepare these in advance and freeze/chill and reheat.

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