Delia Smith Dauphinoise Potatoes is a classic French dish that has become a favourite in many households. The dish features thinly sliced potatoes baked in a rich and creamy sauce with garlic and nutmeg. Delia Smith, a renowned British cook and television presenter, has popularised this dish with her easy-to-follow recipe.
To make Delia Smith Dauphinoise Potatoes, one needs to start by peeling the potatoes and slicing them very thinly. A wooden mandolin is an excellent tool for this operation.
The potato slices are then plunged into a bowl of cold water and swilled around to get rid of some of the starch. Afterward, they should be dried thoroughly in a clean tea cloth.
The potatoes are then layered in a dish with a mixture of cream, garlic and nutmeg before being baked in the oven until golden brown.
The dish is a perfect accompaniment to any roast meat or vegetarian main course. It is also an excellent side dish for special occasions.
Delia Smith’s Dauphinoise Potatoes recipe is easy, elegant and versatile, making it a favourite among many home cooks. With its creamy texture and rich flavour, it is no wonder that this dish has become a classic in many households.
Why You Will Love This Delia Smith Dauphinoise Potatoes Recipe
Delia Smith’s Dauphinoise Potatoes is a classic French recipe that is both elegant and versatile. The dish boasts a velvety, creamy texture that melts in your mouth, making it a perfect side dish to accompany any meal.
This recipe is all about simplicity, with just a few simple ingredients and easy-to-follow steps.
Thinly sliced potatoes are layered in a baking dish and bathed in a rich and flavorful cream sauce that is infused with garlic. The dish is then baked until the potatoes are tender and the top layer is crispy and golden.
One of the reasons why you will love this recipe is that it is incredibly creamy. The potatoes are bathed in a rich and flavorful cream sauce that gives them a velvety, melt-in-your-mouth texture that is hard to resist. The garlic also adds a subtle depth of flavor that complements the creaminess of the dish.
Another reason why you will love this recipe is that it is incredibly versatile.
You can serve it as a side dish with a variety of main courses, or you can enjoy it as a vegetarian main dish. You can also customize the recipe by adding your favorite veggies, herbs, or even cheese or meat.
If you’re looking for an easy yet elegant dish that is sure to impress your guests, then Delia Smith’s Dauphinoise Potatoes is the perfect recipe for you. So why not give it a try and see why it has become a classic French dish that is loved by so many?
How to Make Delia Smith Dauphinoise Potatoes
Ingredients
To make Delia Smith Dauphinoise Potatoes, you will need the following ingredients:
- Potatoes
- Garlic
- Double cream
- Milk
- Butter
- Salt
- Pepper
- Nutmeg
- Gruyère cheese
Instruments
You will need the following instruments:
- Mandoline slicer
- Baking dish
- Oven
Step by Step Instruction
- Preheat the oven to 350°F (180°C).
- Peel the potatoes and slice them thinly using a mandoline slicer.
- In a large saucepan, combine the crushed garlic, double cream, and milk. Heat gently until hot but not boiling. This will infuse the cream mixture with garlic flavor, and help the potatoes cook faster in the oven. Season the cream mixture with salt and pepper to taste.
- Grease a shallow ovenproof dish with butter.
- Layer the sliced potatoes in the dish, seasoning each layer with salt and pepper.
- Pour the cream mixture over the potatoes, making sure it covers them evenly.
- Sprinkle grated Gruyère cheese over the top of the potatoes.
- Add a few flecks of butter on top of the cheese.
- Sprinkle a little freshly grated nutmeg over the top.
- Place the dish in the oven and bake for 1 hour, or until the potatoes are tender and the top is golden brown.
Delia Smith Dauphinoise Potatoes Recipe Tips
Delia Smith’s Dauphinoise Potatoes recipe is a classic French dish that is easy to make and always a crowd-pleaser. Here are some tips to make sure your dish turns out perfectly:
Cream Mixture
The cream mixture is the heart of this dish, and it’s important to get it right. The recipe calls for a combination of heavy cream and whole milk, which gives the dish a rich, creamy texture.
To make sure the mixture is well-seasoned, add a teaspoon of kosher salt and freshly ground black pepper. You can also add a pinch of ground nutmeg for extra flavor.
Layering
Layering is key to getting the perfect texture in your Dauphinoise Potatoes.
Make sure to slice your potatoes very thinly, and arrange them in an even layer in your baking dish.
Pour the cream mixture over the potatoes, making sure to cover each layer evenly. Repeat until you’ve used all your potatoes and cream mixture.
Herbs
Adding herbs to your Dauphinoise Potatoes is a great way to give the dish extra flavor.
Fresh thyme leaves are the perfect addition to this recipe, and you can sprinkle them over each layer of potatoes as you assemble the dish.
Seasoning
To make sure your dish is well-seasoned, taste the cream mixture before pouring it over the potatoes.
Adjust the seasoning as needed, and don’t be afraid to add more salt or pepper if necessary.
Delia Smith Dauphinoise Potatoes Recipe Ingredient Substitute
Delia Smith’s Dauphinoise Potatoes recipe is a classic French dish that is rich and creamy. However, some people may need to substitute some of the ingredients to accommodate dietary restrictions or personal preferences. Here are some possible substitutes for the main ingredients:
- Heavy Cream: For a lighter version of the recipe, you can use half-and-half or whole milk instead of heavy cream. However, keep in mind that the final result may not be as rich and creamy as the original recipe.
- Whole Milk: If you want to avoid dairy altogether, you can use a non-dairy milk such as almond milk or soy milk. However, the final result may be less creamy and flavorful than the original recipe.
- Gruyère: This cheese is an essential ingredient in the recipe, but if you can’t find it or don’t like it, you can use Parmesan or another hard cheese instead. However, keep in mind that the flavor and texture of the final result may be different.
- Rosemary and Bay Leaves: These herbs are used to add flavor to the dish, but if you don’t have them or don’t like them, you can omit them or use other herbs such as thyme or parsley.
- Leeks: Some versions of the recipe call for leeks, but if you don’t have them or don’t like them, you can omit them or use onions or shallots instead.
Serving and Reheat
Delia Smith’s Dauphinoise Potatoes are a perfect side dish for roasted meats or a Sunday roast. They are creamy and delicious, and they complement any meal perfectly.
When serving Dauphinoise Potatoes, it is important to ensure that they are hot. You can reheat them in the oven or on the stove.
To reheat in the oven, preheat the oven to 350°F (175°C) and place the potatoes in a baking dish. Cover the dish with foil and bake for 20-25 minutes or until heated through.
To reheat on the stove, place the potatoes in a pot and add a little bit of cream. Heat the pot over medium heat, stirring occasionally, until the potatoes are heated through.
Dauphinoise Potatoes are best served immediately after cooking. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, follow the instructions above.
Here are the top 4 frequently asked questions about serving and reheating Dauphinoise Potatoes:
- Can I make Dauphinoise Potatoes ahead of time? Yes, you can prepare the potatoes ahead of time and store them in the refrigerator for up to 24 hours before baking. However, it is best to bake them immediately before serving for the best taste and texture.
- Can I freeze Dauphinoise Potatoes? Yes, you can freeze Dauphinoise Potatoes. Allow them to cool completely before storing in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, thaw the potatoes in the refrigerator overnight and follow the instructions for reheating above.
- What can I serve with Dauphinoise Potatoes? Dauphinoise Potatoes are a versatile side dish that can be served with a variety of meats, such as beef, lamb, or chicken. They also pair well with roasted vegetables or a fresh salad.
- Can I make Dauphinoise Potatoes without cream? While cream is a key ingredient in traditional Dauphinoise Potatoes, you can substitute it with milk or a non-dairy alternative such as coconut milk or almond milk. However, the taste and texture may be slightly different.
How to Store Delia Smith Dauphinoise Potatoes
When it comes to storing Delia Smith Dauphinoise Potatoes, there are a few things to keep in mind to ensure they stay fresh and delicious. Here are some tips on how to store them properly:
Cool and Store
Once the Dauphinoise Potatoes have been cooked, it’s important to let them cool before storing them. This will prevent condensation from forming inside the container and keep the potatoes from becoming soggy.
Once cooled, place the potatoes in an airtight container and store them in the refrigerator. They can be kept in the fridge for up to 3-4 days.
Freeze and Thaw
If you have leftovers or want to prepare the dish in advance, you can freeze the Dauphinoise Potatoes for later use.
To freeze, wrap the dish in foil or plastic wrap and place it in an airtight container. The potatoes can be frozen for up to 2-3 months.
To thaw, simply remove the dish from the freezer and let it thaw in the fridge overnight. Once thawed, reheat the potatoes in the oven until heated through.
Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the potatoes in a baking dish and cover with foil. Bake in the oven at 350°F for 20-30 minutes, or until heated through.
Airtight Container
It’s important to store Delia Smith Dauphinoise Potatoes in an airtight container to prevent moisture from getting in and causing the potatoes to become soggy. Airtight containers also help to keep the potatoes fresh for longer periods of time.
Delia Smith Dauphinoise Potatoes Nutrition Fact
Delia Smith Dauphinoise Potatoes are a delicious and indulgent side dish that can be enjoyed as part of a balanced diet. Here are some of the key nutritional facts about this classic French dish:
- Calories: A serving of Delia Smith Dauphinoise Potatoes contains approximately 350 calories.
- Protein: There is a moderate amount of protein in this dish, with around 6g per serving.
- Fat: Delia Smith Dauphinoise Potatoes are high in fat, with approximately 25g per serving.
- Carbohydrates: This dish is relatively high in carbohydrates, with around 25g per serving.
- Fibre: There is a small amount of fibre in this dish, with approximately 2g per serving.
- Sugars: There is a small amount of sugar in this dish, with less than 1g per serving.
- Saturated Fat: Delia Smith Dauphinoise Potatoes are high in saturated fat, with approximately 15g per serving.
- Sodium: This dish is relatively high in sodium, with around 400mg per serving.
It’s important to note that Delia Smith Dauphinoise Potatoes are a high-calorie, high-fat dish, and should be enjoyed in moderation as part of a balanced diet. However, they can be a delicious and indulgent treat when enjoyed in moderation.
Delia Smith Dauphinoise Potatoes
Equipment
- Mandoline slicer
- Baking dish
- Oven
Ingredients
- Potatoes
- Garlic
- Double cream
- Milk
- Butter
- Salt
- Pepper
- Nutmeg
- Gruyère cheese
Instructions
- Preheat the oven to 350°F (180°C).
- Peel the potatoes and slice them thinly using a mandoline slicer.
- In a saucepan, combine crushed garlic, double cream, and milk. Heat gently until hot but not boiling.
- Grease a shallow ovenproof dish with butter.
- Layer the sliced potatoes in the dish, seasoning each layer with salt and pepper.
- Pour the cream mixture over the potatoes, ensuring even coverage.
- Sprinkle grated Gruyère cheese over the top, add a few flecks of butter, and sprinkle with freshly grated nutmeg.
- Bake in the oven for 1 hour or until the potatoes are tender and the top is golden brown.
Notes
- Calories: 350
- Protein: 6g
- Fat: 25g
- Carbohydrates: 25g
- Fiber: 2g
- Sugars: <1g
- Saturated Fat: 15g
- Sodium: 400mg
Frequently Asked Questions
What is the traditional method for preparing Dauphinoise potatoes?
The traditional method for preparing Dauphinoise potatoes involves slicing potatoes thinly and layering them in a baking dish with cream, garlic, and cheese. The dish is then baked in the oven until the potatoes are tender and the top is golden brown. Some recipes call for parboiling the potatoes first, while others recommend using raw potatoes.
Can you explain the difference between gratin dauphinois and Dauphinoise potatoes?
Gratin Dauphinois and Dauphinoise potatoes are two names for the same dish. Both refer to thinly sliced potatoes baked in cream with garlic and cheese until golden brown and tender. The only difference is in the name, with “gratin” being the French word for “crust” or “topping.”
What are the essential ingredients for a classic Dauphinoise potato dish?
The essential ingredients for a classic Dauphinoise potato dish are potatoes, cream, garlic, cheese, and salt and pepper. Some recipes also call for nutmeg or thyme for added flavour.
How can I prevent the cream from curdling when making Dauphinoise potatoes?
To prevent the cream from curdling when making Dauphinoise potatoes, use a high-fat cream (at least 35% fat) and avoid overheating the dish. Also, add the cream gradually, stirring gently to ensure it is distributed evenly throughout the dish.
What is the ideal type of potato to use for Dauphinoise potatoes?
The ideal type of potato to use for Dauphinoise potatoes is a waxy potato, such as a Yukon Gold or Charlotte potato. These potatoes hold their shape well and have a creamy texture that is perfect for this dish.
Are there any tips for achieving the perfect creamy texture in Dauphinoise potatoes?
To achieve the perfect creamy texture in Dauphinoise potatoes, you should slice the potatoes thinly and evenly. This ensures that they cook evenly. You should also use enough cream to cover the potatoes completely. Then, bake the dish slowly and gently to allow the potatoes to absorb the cream and become tender. Finally, let the dish rest for a few minutes before serving. This allows the cream to thicken and the flavors to meld together.
