Lazy Potatoes Dauphinoise
Cream, potatoes, garlic, and butter...these are things that you know are going to be delicious no matter what you do to them. These are also the ingredients for Dauphinoise. Once I'd tasted Potatoes Dauphinoise, on a trip back from France, I was hooked. I've made them the classic French way and now I'm going to show you my cheat's method. (No potato peeling, no garlic crushing, no fuss)
The first thing to do is heat the oven to 350F/180C. Generously butter the bottom and sides of an oven proof casserole dish.
Scrub three or four good size potatoes, cut out any gnarly bits, and pat them dry. Don't bother peeling them but do slice them as thinly as you can. I used the slicing side of a box grater and finished off with a very sharp knife. You can use the slicing blade of a food processor if you have one.
While you are slicing the potatoes, start making the sauce. In a small saucepan place the following ingredients:
300 ml cream
150 ml milk- pour the milk into the cream carton and swish it around to get out all the cream
2 teaspoons garlic powder
1/2 teaspoon salt
cracked black pepper to taste
Place the saucepan over a low heat and cook until steaming hot and slightly simmering. Give the sauce a good stir to distribute the pepper and garlic powder.
Arrange half of the potatoes in the bottom of the casserole dish. (Use the ugly slices for this layer) Dot the top of the potatoes with about a tablespoon of butter and pour over half of the hot cream mixture.
Place the rest of the sliced potatoes into the casserole dish, taking a moment or two to arrange some 'pretty' slices on the top. Pour over the rest of the hot cream mixture. Press the potatoes down into the sauce with the back of a spoon to make sure they are just covered by cream sauce. Add a splash of milk if necessary.
Cover the baking dish with foil, place it on a baking tray and put it in the oven to bake for about 30 - 45 minutes. Once the potatoes are tender, remove the foil and return the casserole dish to the oven for another 15 - 20 minutes.
Bake, uncovered, until the top is lightly golden and the sauce is bubbling like lava. Serve with ANYTHING and enjoy!
The first thing to do is heat the oven to 350F/180C. Generously butter the bottom and sides of an oven proof casserole dish.
Scrub three or four good size potatoes, cut out any gnarly bits, and pat them dry. Don't bother peeling them but do slice them as thinly as you can. I used the slicing side of a box grater and finished off with a very sharp knife. You can use the slicing blade of a food processor if you have one.
While you are slicing the potatoes, start making the sauce. In a small saucepan place the following ingredients:
300 ml cream
150 ml milk- pour the milk into the cream carton and swish it around to get out all the cream
2 teaspoons garlic powder
1/2 teaspoon salt
cracked black pepper to taste
Place the saucepan over a low heat and cook until steaming hot and slightly simmering. Give the sauce a good stir to distribute the pepper and garlic powder.
Arrange half of the potatoes in the bottom of the casserole dish. (Use the ugly slices for this layer) Dot the top of the potatoes with about a tablespoon of butter and pour over half of the hot cream mixture.
Place the rest of the sliced potatoes into the casserole dish, taking a moment or two to arrange some 'pretty' slices on the top. Pour over the rest of the hot cream mixture. Press the potatoes down into the sauce with the back of a spoon to make sure they are just covered by cream sauce. Add a splash of milk if necessary.
Cover the baking dish with foil, place it on a baking tray and put it in the oven to bake for about 30 - 45 minutes. Once the potatoes are tender, remove the foil and return the casserole dish to the oven for another 15 - 20 minutes.
Bake, uncovered, until the top is lightly golden and the sauce is bubbling like lava. Serve with ANYTHING and enjoy!
That sounds delicious and easy done!
ReplyDeleteHave a lovely new week.
OH yum!!! They look like a pie!!! Delicious I tell you! Thank you so much for passing this along! Nicole xo
ReplyDeleteOh yes - my kind of food.
ReplyDeleteThis looks sooo good - thanks for sharing the recipe - shortcuts welcome for a busy life
ReplyDeleteheaven in a dish!
ReplyDelete