Best 4 Cheesy Spuds Dauphinoise Recipes

CHEESY SPUDS DAUPHINOISE

Steps:

• Place the cream, milk and garlic in a saucepan and slowly bring to the boil.
• Remove from the heat and allow to cool.
• Peel and thinly slice the potatoes (about 2 millimetres thick).
• Butter a small baking tray or ovenproof dish and season lightly with salt and pepper Arrange slices of potato over the bottom of the dish overlapping as you go, lightly seasoning each layer with salt and pepper until all the potato is used up.
• Pour the cream and milk mixture over until the potatoes are just covered.
• Press down the potatoes with something flat so that the cream covers all of the potatoes.
• Bake in a moderate oven (350°F) for about 30 minutes.
• Turn the oven down to 300°F and sprinkle the potatoes with grated cheese.
• Cook until tender for a further 15 minutes (approx).
• If the potatoes get too brown on top for your liking, cover them with aluminium foil.

POTATOES DAUPHINOISE

Steps:

• Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
• Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
• Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.

GRATIN DAUPHINOISE

Steps:

• Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
• In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
• Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
• Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.

CHEESY SWEET AND SAVORY SPUDS

Steps:

• Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
• Preheat the oven broiler.
• In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
• Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.