Potato Dauphinoise is undeniably rich and indulgent but it is one of those precious potato dishes that can be relied upon to make a meal special. To make Potato Dauphinoise one needs to use a good quality floury potato. Choose a floury potato such as Desiree, Maris Piper or King Edward. Before one makes a Potato Dauphinoise it is important to realise that this dish comprises of sliced potato that is steeped in rich double cream that is flavored with garlic. Therefore even a small portion of this rich potato dish is laden with calories.
Set aside a buttered gratin dish and preheat the oven to Gas 2, 320F/160C
Ingredients needed to make the Potato Dauphinoise.
Three pounds of potatoes will make five to six good portions of the rich Potato Dauphinoise,
Four or five cloves of garlic,
A large pot of double cream,
Seasoning to taste.
Peel the potatoes making sure that all blemishes are removed. Place a chopping board on the kitchen counter. Lay a potato on the chopping board and slice it very thinly. The slices of potato need to be practically `see through`. Place the sliced potatoes into a dish.
Top and tail peel and press the garlic cloves. Place the pressed garlic to one side until the dish of sliced potato is prepared.
Take the dish of sliced potatoes and cover them with double cream. Using scrupulously clean hands turn the thin potato slices over and over in the cream until they are covered. Add a little seasoning.
Take the gratin dish and start to make a layer of cream covered potato slices. When one layer is in place then smear a little of the pressed garlic over the top. Continue to layer the sliced potatoes not forgetting to add a touch of pressed garlic in between each layer.
When the gratin dish is three quarters full then it is time to stop layering. At this point the dish of Potato Dauphinoise needs to be topped up with cream before it goes into the preheated oven. The thick double cream should just cover the top layer of sliced potatoes.
Place the Potato Dauphinoise into the oven and leave it to cook. The rich potato dish needs to cook very slowly so that the cream does not separate. After 35-40 minutes cooking time begin to test the potato slices to see if they are cooked. As soon the the slices of potato are cooked through then the dish is ready to serve. When the dish of Potato Dauphinoise is cooked the top layer should have turned a rich golden brown. As the first spoonful of the dish is served the potatoes that have been covered in rich cream infused with garlic and seasoning smell delicious.
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