POSH POTATOES! Try Potato Dauphinoise (Potato)

Member Name: luigi0778

Product:	Potato
Date:	19/02/09 (85 review reads)
Rating:

Advantages: Easy to make, Tastes Fantastic!

Disadvantages: Long cooking time!

Where would we be without Potatoes. Although not indigineous to these shores their arrival permanently changed the culinary face of our nation.

However our good friend the Potato is rather unfairly thought of, as a simple plain, boring Vegetable. An this is not surprising considering we normally see them just baked plainly, mashed to death, or chopped into unflattering shapes and fried in deep fat and served up in yesterdays newspaper!

Now there is nothing wrong with that, they are a staple. Fair enough.

However just once in a while I fancy doing something fancy with the humble Potato. Something to make them a bit posh! A posh Potato! An for that I look no further than our neighbours from across the pond, no not that pond! But the small expanse of water in the Channel.

The French would not dream of deep frying these, instead they thinly, delicately slice them, cover them in Garlic (naturally being French), bathe them in rich double cream, sprinkle a gruyere cheese on them, mix them passionately with their hands, and bake them gently in an oven!
An they even exotically call it "Potato Dauphinoise".

Potato dauphinoise is a very simple, yet delicious way to prepare potatoes. It will literally change the way you think about potatoes, transforming them from the humble spud, to something a bit grand, that could easily grace a plate alongside fine meats or seafood, and would not look out of place in a fine resturaunts menu!

So to make this classic you will need:

(serves 4)

3-4 large Potatoes
2-3 Cloves of Garlic (fat ones)
250-350ml Double Cream
100g Gruyere Cheese
Salt an Pepper (coarsely ground)
1 Bay Leaf (optional)


- Firstly peel the potatoes, and slice very thinly. If possible use a mandolin (the culinary item, not the musical instrument). Or cut no thicker than 2mm. Yes that is very thin!!

-Next crush (or finely crush/dice) the garlic.

-Next mix all of the ingredients together in a large bowl. Season well. Make sure all the potato slices are thoroughly coated. Hold back some of the cream!

-Next add the lot to a shallow baking dish, and arrange into a 3-4 potato slice deep layer. (choose suitable dish to allow this obviously). Make sure that the cream mixture does not come up higher than the top layer of potato. Just below this level is what your looking for.

-Next bake in the middle of a medium oven (Gas 5) for around 1hr, check regularly to make sure the top is golden. WARNING: If you haven't sliced the potatoes thinly, cooking times will have to be increased!

Enjoy your delicious Potato dauphinoise!!! Makes an excellent accompanient to most meats! Enjoy!!!!

Summary: Fantastic way to serve your potatoes! Nice change from soggy chips!