Best 6 Dauphinoise Potatoes Recipes

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Dauphinoise potatoes is a delectable French dish known for its creamy, cheesy goodness. It consists of thinly sliced potatoes baked in a mixture of cream, milk, and seasonings, creating a smooth, flavorful sauce that complements the tender, caramelized potatoes. Whether you're hosting a special dinner or simply seeking a comforting side dish, dauphinoise potatoes are sure to impress your taste buds with their rich, luxurious texture and delightful flavor.

Check out the recipes below so you can choose the best recipe for yourself!

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
  • Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
  • Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
  • Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  • Remove from oven and grate nutmeg over top just before serving.

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

Provided by Kookaburra

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 medium potatoes
1 tablespoon butter or 1 tablespoon margarine
2 -3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)

Steps:

  • Variation: This recipe also works well with orange sweet potato (kumera).
  • If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
  • Yum!
  • Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
  • (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
  • (I use the slicing blade of my food processor).
  • Line the bottom of the dish with a single layer of overlapping potato slices.
  • Sprinkle generously with salt, pepper and nutmeg.
  • Repeat this layering and sprinkling process until you have used all of the potato slices.
  • In a large jug, combine cream and milk and stir well.
  • Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
  • Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
  • Check occasionally.
  • If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
  • Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
  • Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
  • Pre-set your oven to 180°C (350°F).
  • Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
  • (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.

GRATIN DAUPHINOISE (SCALLOPED POTATOES)



Gratin Dauphinoise (Scalloped Potatoes) image

Provided by Shelley Wiseman

Categories     Milk/Cream     Dairy     Potato     Side     Bake     Easter     Vegetarian     Kid-Friendly     Leek     Root Vegetable     Family Reunion     Christmas Eve     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds Yukon gold potatoes (about 6 large)
1 medium leek
3/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 large garlic clove, minced
2 cups whole milk
1/2 cup heavy cream
Special Equipment
an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Steps:

  • Preheat oven to 350°F with a rack in upper third of oven.
  • Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
  • Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
  • Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
  • Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
  • Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
  • Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

DAUPHINOISE POTATOES



Dauphinoise Potatoes image

This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk.

Provided by Sackville

Categories     Potato

Time 1h

Yield 2 serving(s)

Number Of Ingredients 4

750 g potatoes
salt and pepper
300 ml low-fat creme fraiche (half fat)
1 garlic clove

Steps:

  • Preheat the oven to 350 degrees F or 180 degrees Celsius.
  • Peel the potatoes and slice them thinly.
  • A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
  • You can also use a knife but it will take longer to make sure the slices are all the same thickness.
  • Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
  • Rub the slices together and leave for five minutes.
  • This helps to soften and season the potatoes.
  • Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
  • Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
  • Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
  • Tip everything into the prepared dish.
  • Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.

POTATOES DAUPHINOISE



POTATOES DAUPHINOISE image

Categories     Potato     Side     Poach

Yield 6 people

Number Of Ingredients 6

2 cups heavy cream
2 cups half and half
1 clove garlic pureed
1 each bay leaf
2 1/2 pounds boiling potatoes thinly sliced
4 tablespoons swiss cheese grated

Steps:

  • 1. Assembling. Pour 1.5 cups of each of the cream and half & half into a 3-quart saucepan. Stir in the garlic, salt & pepper, and the bay leaf. Drop the potatoes into the cream; when they are all in, add more cream if necessary to cover by one inch. 2. Preliminary cooking - 1 - 1 1/2 hours. Bring to below the simmer and maintain at just below the simmer for an hour or more until tender. Check frequently to be sure they are not bubbling (will curdle the cream) or sticking. 3. Into the baking dish. When tender, correct the seasoning and turn into a lightly butter baking dish. Spread on the grated cheese. 4. Final baking - 20 min. at 425. Set in the upper middle level of the preheated oven (425 deg.) and bak until bubbling hot and lightly browned. Do not overcook or the potatoes will be dry.

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Original recipe from Marcy Solomanson featured in the Villages Daily Sun. Recipe prepared by Mary Ellen Taylor for the December, 2012, meeting.

Provided by Club Recipes

Categories     Potatoes

Time 1h30m

Number Of Ingredients 13

2 c swiss cheese, shredded
1 1/2 c parmesan cheese, grated
2 Tbsp margarine or butter
3/4 c chopped onion
1 sweet potato, peeled and thinly sliced
1 russet or yukon gold potato, peeled and thinly sliced
2 medium sized red skinned potatoes, brushed clean and thinly sliced
2 c half and half
4 egg yolks
2 whole eggs
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp nutmeg

Steps:

  • 1. Combine swiss cheese and parmesan cheese in a small bowl; set aside. Melt butter in a small skillet and saute onions until tender; set aside.
  • 2. In a 10 inch quiche dish, alternate layers of potatoes,onions and cheeses. In a small mixing bowl, combine half and half, egg yolks, whole eggs, salt, pepper and nutmeg. Beat lightly to combine. Pour over stacked potato mixture.
  • 3. Cover with foil which has been sprayed with cooking oil. Bake 350 degrees for 1 1/2 hours, or until potatoes are tender. Remove foil cover. Bake until top is light golden brown. Remove from oven; cool for 30 minutes before cutting into pie-shaped wedges.

Tips:

  • Use high-quality ingredients. Fresh, flavorful potatoes, cream, and cheese will make all the difference in the final dish.
  • Slice the potatoes thinly and evenly. This will help them cook evenly and prevent them from becoming mushy.
  • Layer the potatoes, cream, and cheese in a baking dish. Be sure to season each layer with salt, pepper, and nutmeg.
  • Bake the potatoes until they are tender and the top is golden brown. This will take about 1 hour.
  • Let the potatoes rest for a few minutes before serving. This will help them set and make them easier to slice.

Conclusion:

Dauphinoise potatoes are a classic French dish that is perfect for any occasion. They are easy to make and always a crowd-pleaser. With these tips, you can make the perfect dauphinoise potatoes every time.

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