Enjoy the magic of Delia Smith’s Dauphinoise Potatoes in the kitchen. Thin pieces of Yukon Gold are mixed with Gruyère, garlic, and a rich cream blend. The whole thing is baked until it turns golden. In just 45 minutes, you can enjoy this creamy treat, which will serve four people and look beautiful on your table.
More Delia Smith Recipe:
- Delia Smith Salmon And Asparagus Quiche
- Delia Smith Cheese Scones
- Mary Berry Cheese And Onion Pie Recipe
💗 Why You’ll Love This Dauphinoise Potatoes Recipe:
- Creamy Perfection: Delia Smith’s Dauphinoise Potatoes boast a velvety, creamy texture that melts in your mouth.
- Irresistible Layers: Enjoy the delightful layers of thinly sliced potatoes, bathed in a rich and flavorful cream sauce.
- Effortless Elegance: Delia’s recipe combines simplicity with sophistication, bringing an air of elegance to your table.
- Versatile Pairing: These potatoes complement a variety of dishes, from roasted meats to vegetarian options, enhancing your entire meal.
❓ What Is Delia Smith Dauphinoise Potatoes Recipe?
Delia Smith Dauphinoise Potatoes are a luxurious delight, where Yukon Gold potatoes meet a decadent blend of Gruyère cheese, garlic, and a symphony of seasonings. Baked to golden perfection, each bite unveils a creamy and flavorful ensemble, showcasing the essence of comfort and culinary finesse.
🥔 Delia Smith Dauphinoise Potatoes Ingredients
- 1 tablespoon unsalted butter
- 8 ounces Gruyère cheese
- 2 1/2 pounds Yukon Gold potatoes
- 3 cloves garlic
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 dried bay leaves
- 1 teaspoon fresh thyme leaves
🥘 How To Make Delia Smith Dauphinoise Potatoes
- Put a rack in the middle of the oven and heat it up to 350°F. Cover a 9×13-inch baking dish or any other 4-quart baking dish with 1 tablespoon of pure butter.
- Use the big holes on a box grater to shred 8 ounces of Gruyère cheese, which is about 2 cups.
- Remove any flaws from 2 1/2 pounds of Yukon Gold potatoes, peel them, and cut them into rounds that are 1/4 inch thick.
- Place the rounds in a big pot. Cut up three garlic cloves.
- Put in 2 cups of whole milk, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 1/2 teaspoon of nutmeg, and 2 dried bay leaves. It’s time to cook!
- Over medium-low heat, bring to a boil. Simmer and stir the potatoes often for 5 to 7 minutes, or until they are soft enough to pierce with a fork but still a little hard. Take out the bay leaves and throw them away.
- With a slotted spoon, move half of the potatoes to the baking dish that has been prepared and spread them out evenly. Grate half of the cheese on top.
- Spread out the rest of the potatoes evenly on top of the cheese. About 2 cups of the cream mixture should be poured over the potatoes, stopping just below the top shell. (Don’t use all of the blend of cream.) Add the rest of the cheese on top.
- After 40 to 45 minutes, the potatoes should be golden brown and easy to cut all the way to the bottom of the baking dish. Place the dish on a wire rack and let it cool for at least 15 minutes before serving. Top with 1 teaspoon of fresh thyme leaves.
💭 Recipe Tips:
- Thin and Even Slices: Use a sharp knife or a mandoline to cut the potatoes into even slices so they cook evenly.
- Quality Cheese: If you want a rich, real taste, buy good-quality Gruyère cheese. In order to get the best melt, use freshly grated cheese.
- Prep Potatoes Just Before Cooking: Just before cooking, peel and cut the potatoes into slices to keep them from turning brown and to keep them fresh.
- Garlic Infusion: For the right balance of flavors, add garlic to the milk mixture. Change the amount of garlic to suit your tastes.
🍲 What To Serve Dauphinoise Potatoes?
Dauphinoise potatoes is best to serve with Coq au Vin, Spinach and Artichoke ,Stuffed Chicken ,Herb-Crusted Rack of Lamb, Beef Stroganoff, Lemon Herb Chicken , Lentil Stew.
🎚 How To Store Leftovers Dauphinoise Potatoes?
- In the fridge: Store Leftovers Dauphinoise Potatoes in an airtight container for up to 3 days.
- In the freezer: Leftovers Dauphinoise Potatoes can be frozen in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Dauphinoise Potatoes?
- In the oven: Cover Leftovers Dauphinoise Potatoes with foil, and reheat for 20-25 minutes at 350°F.
- In the microwave: Place a portion of Dauphinoise Potatoes in a microwave-safe dish and heat on high for 2-3 minutes.
FAQ’S
Is It Possible To Use A Different Herb Instead Of Thyme For Garnish?
Yes, you can use a different herb such as rosemary, parsley, or chives for garnish instead of thyme to add a different flavor profile to the dish.
What Do I Do If The Potatoes Are Still Hard After Simmering?
If the potatoes are still hard after simmering, you can cover the baking dish with foil and continue baking for an additional 10-15 minutes until the potatoes are tender. Check for doneness by piercing the potatoes with a fork.
How Do I Know If The Potatoes Are Done Baking?
You will know the potatoes are done baking when they are golden brown on top and tender throughout. Insert a knife into the center of the dish, and if the potatoes offer no resistance and the knife goes through easily, they are done.
Can I Use Dried Thyme Instead Of Fresh For The Garnish?
Yes, you can use dried thyme instead of fresh for the garnish. However, since dried herbs are more potent than fresh, use a smaller amount to avoid overpowering the dish with the flavor of thyme.
More Delia Smith Recipe:
Delia Smith Dauphinoise Potatoes Nutrition Fact:
- Calories: 576.8k
- Total Fat: 8.9g
- Saturated Fat: 6.1g
- Total Carbohydrates: 11.7g
- Sugars: 2.4g
- Dietary Fiber: 1.7g
- Protein: 2.7g
- Sodium: 0.3g
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Dauphinoise Potatoes
Description
Enjoy the magic of Delia Smith’s Dauphinoise Potatoes in the kitchen. Thin pieces of Yukon Gold are mixed with Gruyère, garlic, and a rich cream blend. The whole thing is baked until it turns golden. In just 45 minutes, you can enjoy this creamy treat, which will serve four people and look beautiful on your table.
Ingredients
Instructions
- Put a rack in the middle of the oven and heat it up to 350°F. Cover a 9×13-inch baking dish or any other 4-quart baking dish with 1 tablespoon of pure butter.
- Use the big holes on a box grater to shred 8 ounces of Gruyère cheese, which is about 2 cups.
- Remove any flaws from 2 1/2 pounds of Yukon Gold potatoes, peel them, and cut them into rounds that are 1/4 inch thick.
- Place the rounds in a big pot. Cut up three garlic cloves.
- Put in 2 cups of whole milk, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, 1/2 teaspoon of nutmeg, and 2 dried bay leaves. It’s time to cook!
- Over medium-low heat, bring to a boil. Simmer and stir the potatoes often for 5 to 7 minutes, or until they are soft enough to pierce with a fork but still a little hard. Take out the bay leaves and throw them away.
- With a slotted spoon, move half of the potatoes to the baking dish that has been prepared and spread them out evenly. Grate half of the cheese on top.
- Spread out the rest of the potatoes evenly on top of the cheese. About 2 cups of the cream mixture should be poured over the potatoes, stopping just below the top shell. (Don’t use all of the blend of cream.) Add the rest of the cheese on top
- After 40 to 45 minutes, the potatoes should be golden brown and easy to cut all the way to the bottom of the baking dish. Place the dish on a wire rack and let it cool for at least 15 minutes before serving. Top with 1 teaspoon of fresh thyme leaves.
Notes
- Thin and Even Slices: Use a sharp knife or a mandoline to cut the potatoes into even slices so they cook evenly.
Quality Cheese: If you want a rich, real taste, buy good-quality Gruyère cheese. In order to get the best melt, use freshly grated cheese.
Prep Potatoes Just Before Cooking: Just before cooking, peel and cut the potatoes into slices to keep them from turning brown and to keep them fresh.
Garlic Infusion: For the right balance of flavors, add garlic to the milk mixture. Change the amount of garlic to suit your tastes.