Dauphineovenbakedpotatoes Recipes

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CLASSIC POTATO GRATIN



Classic Potato Gratin image

This classic recipe for potato gratin is simple to make but always has show-stopping results. Rich, creamy, crunchy - it will satisfy all your cravings.

Provided by Nicole Gaffney (ColeyCooks.com)

Categories     side dish

Time 1h45m

Number Of Ingredients 8

2 pounds yukon gold or another variety of waxy potatoes, peeled
1 tablespoon unsalted butter, softened
salt and freshly cracked pepper
8 ounces Gruyere cheese or any other good melting cheese, grated
2 cups heavy cream
1/8 teaspoon freshly grated nutmeg*
1/2 cup panko breadcrumbs
Finely chopped fresh chives for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.
  • Rub the bottom and sides of an 8x8 (or similar sized) baking dish with softened butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated cheese. Repeat with layers of potato, salt, pepper and cheese until you've used everything up.
  • Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs.
  • Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time.
  • Allow the gratin to cool down for at least 10 minutes before cutting. Garnish with chopped fresh chives if desired.

Nutrition Facts : Calories 596 calories, Sugar 4.3 g, Sodium 754.6 mg, Fat 43.4 g, SaturatedFat 26.8 g, TransFat 1 g, Carbohydrate 35.3 g, Fiber 3.6 g, Protein 17.9 g, Cholesterol 136.4 mg

DAUPHINE OVEN BAKED POTATOES



Dauphine Oven Baked Potatoes image

Make and share this Dauphine Oven Baked Potatoes recipe from Food.com.

Provided by jkoch960

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, peeled and thinly sliced
12 ounces cream
4 ounces swiss cheese, shredded
1/4-1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place 1/4 of potatoes in greased oven dish. Sprinkle 1/4 teaspoons of salt and 1/4 teaspoons pepper. On the 2nd layer, sprinkle half of the nutmeg and half of the cheese along with 1/4 tsp salt and 1/4 teaspoons pepper. Sprinkle 1/4 teaspoons salt and 1/4 teaspoons pepper, only on the third layer. And the fourth and final layer will receive the remainder of the nutmeg, salt and pepper.
  • Pour the cream over the potatoes making sure that it covers the potatoes completely. If it does not, add milk to assure complete coverage. Sprinkle the remainder of the cheese on top.
  • Bake for approximately 1:15 hours Check potatoes; a fork should go in easily and the potatoes are soft.

Nutrition Facts : Calories 559.8, Fat 24.7, SaturatedFat 15.4, Cholesterol 82.2, Sodium 692.2, Carbohydrate 69.5, Fiber 8.3, Sugar 3.4, Protein 17.4

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.

DAUPHINE POTATOES



Dauphine Potatoes image

Categories     Egg     Potato     Side     Bake     Fry     Thanksgiving     Vegetarian     Chill     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 1/2 pounds russet (baking) potatoes (about 3)
3 tablespoons unsalted butter, cut into bits
1 teaspoon salt
a pinch of freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
vegetable oil for deep-frying the potatoes
coarse salt for sprinkling the croquettes if desired

Steps:

  • Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. (There should be about 2 cups riced potato.)
  • In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
  • Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340°F. on a deep-fat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2 1/2-inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jelly-roll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400°F. oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300°F. oven.

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