{"id":1571,"date":"2015-03-16T22:01:40","date_gmt":"2015-03-16T22:01:40","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=1571"},"modified":"2015-03-16T22:23:35","modified_gmt":"2015-03-16T22:23:35","slug":"dauphinoise-potatoes","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=1571","title":{"rendered":"Dauphinoise Potatoes"},"content":{"rendered":"
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Still cooking in ‘real’ time (must stop that) \u2026 but that means, here in the UK, it was Mothering Sunday yesterday. \u00a0In fact, for us we’d also decided to celebrate my eldest son’s 22nd birthday – a little late – so the seven of us would be together.<\/p>\n

Dom is nothing if not predictable regarding his choice of ‘birthday’ food. \u00a0Roast beef it was – and I took out a second mortgage and bought a rib. \u00a0For those of you worrying I was over-looked – I woke up to a sausage ciabatta with caramelised red onion. \u00a0(Thanks Liddy!)<\/p>\n

\"Dauphinoise<\/a><\/p>\n

Roast Potatoes always seem a bit-too-much when combined with Yorkshire Pudding. \u00a0Since I’m not allowed to cook Roast Beef without Yorkshire Pudding, I tend towards Dauphinoise Potatoes. \u00a0I don’t go there if I’m serving my beef with Cauliflower Cheese or cauliflower in a white sauce, but since I wasn’t …<\/p>\n

\"Dauphinoise<\/a><\/p>\n

This is also lovely with Roast Lamb, by the way.<\/p>\n

Potatoes cooked \u00e0\u00a0la Dauphinoise<\/em> is a ‘classic’ and is a speciality of Lans-en-Vercor, Villard-de Lans, Autrans and Sassenage. \u00a0If you’re a purist you’ll want to butter a gratin dish, rub it with a peeled garlic clove, arrange slices of potatoes and cover it with single cream. \u00a0Gratin Dauphinois<\/em> is made with a mixture of milk, cream and eggs.<\/p>\n

I’m not a purist.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

It starts with potato. \u00a0I prefer a ‘fluffy’ potato, because I like a softer texture Dauphinoise. \u00a0Exactly the same as I use for chips and mashed potato. \u00a0Peeled. \u00a0Roughly, I use about 100g of potato per serving. \u00a0It’s super rich – and since I’m cooking for people I care about I don’t want to lead them into temptation.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

A mandolin makes easy work of slicing the potatoes into 4mm discs. \u00a0Cutting the slices evenly means the potato will cook in the same time. \u00a0That’s important as a Dauphinoise which is a combination of mushy and under-cooked potato isn’t worth the calories. \u00a0Next best would be a food processor. \u00a0By hand .. best of luck!<\/p>\n

I’m firmly in the camp of don’t rinse. \u00a0I want the starch to thicken the cream.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

I always pre-cook my sliced potatoes in the creamy milk because it removes potential trauma of under-cooked and\/or curdled Dauphinoise. \u00a0I use a mix of milk and double cream because I rarely have single cream in my fridge and it’s become a habit.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

And I like a hit of garlic – which I grate in.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

I bring the creamy milk to a boil. \u00a0Season with salt and pepper, to taste.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

And add the potato slices. \u00a0It’s worth putting them in with a bit of care as they can often stick together. \u00a0You want each disc to be coated in the creamy mixture. \u00a0The cream should just be able to cover the top of the potatoes if you push them down with the back of a spoon. \u00a0Over the lowest of low heats, cook until the potatoes are almost cooked. \u00a0Mine go into the Simmering Oven of my Aga and I leave them there for 15 minutes. \u00a0On a hob, you’ll need to give it a bit of care or it’ll catch on the bottom.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

Pour the almost-cooked potato slices into a buttered dish. \u00a0Traditionally, you’d be aiming for a 5cm depth.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

I’m a real convert to ceramic-coated saucepans for ‘milky’ sauces. \u00a0Even so, here’s the bottom of my pan. \u00a0If any of the slices have ‘caught’ leave them behind.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

Then it’s into the oven. \u00a0I use my Aga Baking Oven. \u00a0Conventionally, it’s Gas Mark 2\/150\u00baC\/300\u00baF.<\/p>\n

\"Dauphinoise<\/a><\/p>\n

For about 45 minutes – 1 hour. \u00a0Mine was slightly less than 5cm in depth and took just 30 minutes on the rack at the bottom of the Aga Baking Oven.<\/p>\n

Eat.<\/p>\n

\"Dauphinoise<\/a>Dauphinoise Potatoes<\/strong> – Serves 7<\/em><\/p>\n