Dauphinoise Cream Potatoes
Cowbridge Kitchen
Ever since Sir Walter Raleigh introduced the potato into Ireland in 1589 , it has become a staple part of our diet, and can be cooked and used in many different ways.
This dauphinoise potato recipe is basically cream potatoes with onions & garlic. The French invented the method of cooking a dish of sliced potatoes topped with grated cheese and this is called Potato Gratin.
These potatoes are a great way of adding an extra touch of quality to any meal, I serve these with my Homemade Chicken Kiev's as well as Beef en Croute.
20 mins Prep time
1hr 30 mins to Cook
Time
This is for 116g serving
Calories: 233
Protein: 4.1g
Fat: 17g
Carbohydrates: 14g
Fiber: 3.6g
Sugar: 1.8g
Nutrition
Servings
Some experience is needed to make these
This recipe is not for the novice
Difficulty
Although these are called Dauphinoise they are more like a cream cheese potato bake.
Cost to make:
£4.53 / $5.73(Est.)
How to make Dauphinoise
Gratin Dauphinoise potatoes is a French dish of sliced potatoes, onion and Garlic drenched in a milk solution and baked in the oven.
In this recipe I have adapted the method a little and made a roux to slightly thicken the sauce so that the potatoes hold together better.
If you are looking for a more authentic recipe then you can check out my potato Gratin recipe for the slow cooker.
Cuisine:French
ingredients
1 Brown Onion
1 teaspoon of lazy garlic
splash of olive oil
100 g butter
400 ml Full Fat Milk
100 ml Dry White Wine
40 g Plain Flour
50 g Grated Cheese
Cooking Instructions
- Dice the onion and mix together with the garlic and oil.
- Thinly slice the potatoes, no need to peel them .
- Melt the butter in a saucepan , then fry off the onions and garlic until soft.
- Put the milk into a microwave and heat up , do not boil.
- Add the flour to the onions and butter, mix to form a paste.
- Combine the white wine into the paste.
- Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
- Coat the bottom of an ovenproof dish with a ladle full of the sauce , then continue to add the sliced potatoes in layers to the ovenproof dish.
- Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
- Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
- Remove the tin foil , and cover the sauce with cheese. Continue cooking for another 20 minutes so that the cheese is brown.
Try different types of cheese in this recipe if you want to change the flavour.
Although I have peeled the potatoes in this recipe, you can leave the skins on if you like, just wash them first.