The Hairy Bikers Potato Dauphinoise Recipe is crafted with unsalted butter, Gruyère cheese, Yukon Gold potatoes, garlic, heavy cream, whole milk, kosher salt, black pepper, nutmeg, bay leaves, and fresh thyme leaves. This indulgent dish takes 40-45 minutes to bake and serves a delectable experience for 8.
More Hairy Bikers Recipe:
🧡 Why You’ll Love This Potato Dauphinoise Recipe:
- Simplicity: The recipe’s straightforward steps and common ingredients make it accessible for all skill levels.
- Rich Flavors: Indulge in the delightful combination of Yukon Gold potatoes, Gruyère cheese, and a creamy milk blend.
- Comfort Food: Experience the warmth and heartiness of this dish, offering a satisfying and comforting dining experience.
❓ What Is Hairy Bikers Potato Dauphinoise Recipe?
Hairy Bikers Potato Dauphinoise is a sumptuous dish made with thinly sliced Yukon Gold potatoes, Gruyère cheese, and a decadent blend of cream and milk. Baked to perfection, it boasts a golden-brown crust and a creamy, flavorful interior.
🥔 Hairy Bikers Potato Dauphinoise 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 Hairy Bikers Potato Dauphinoise
- Put a rack in the middle of the oven and heat it 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 blends 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 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:
- Ensure the potatoes are sliced consistently for even cooking.
- Use Yukon Gold potatoes for a creamy texture.
- Adjust salt and pepper to taste.
- Allow the dish to cool before serving to let the flavors settle.
- Save some cream mixture to prevent the dish from becoming too watery.
🥗 What To Serve With Potato Dauphinoise?
You can serve Potato Dauphinoise with Roasted Meats, Green Vegetables, Salads, Grilled Fish, Crusty Bread, Mixed Roasted Vegetables, Garlic Butter Shrimp, Grilled Sausages, and Fresh Fruit.
🎚 How To Store Leftover Potato Dauphinoise?
- In the fridge: Store leftover potato Dauphinoise in an airtight container in the fridge for 3 days.
- In the freezer: Freeze leftover potato Dauphinoise in a freezer-safe container for 2 months.
🥵 How To Reheat Leftovers Potato Dauphinoise?
- In the Oven: Place leftover Potato Dauphinoise in an oven-safe dish and heat for 15-20 minutes at 350°F.
- In the Microwave: Transfer leftover Potato Dauphinoise to a microwave-safe container and heat on medium power for 2-3 minutes.
- In the Air-Fryer: Spread leftover Potato Dauphinoise in a single layer in the Air-Fryer basket and reheat for 8-10 minutes at 350°F.
FAQ’S:
Can I Use a Different Type of Cheese?
While Gruyère cheese is recommended for its distinct flavor, you can experiment with other melting cheeses like Swiss or Emmental for a unique twist.
What Type of Potato Is Best?
Yukon Gold potatoes are best for Hairy Bikers Potato Dauphinoise due to their creamy texture. You can use other waxy potatoes for a similar result.
How Can I Prevent the Dish From Becoming Too Watery?
To prevent excess moisture, reserve some of the cream mixture and avoid using it all when layering the potatoes. This helps maintain the desired consistency.
What Do I Do if the Top of the Potatoes Is Not Golden Brown After Baking?
If the top is not golden brown after the recommended baking time, you can briefly broil the dish to achieve a desirable crust on top. Keep a close eye to avoid burning.
More Hairy Bikers Recipe:
- Hairy Bikers Leek Pudding
- Hairy Bikers Smoked Haddock Chowder
- Hairy Bikers Chilli Beef Crumble Recipe
Hairy Bikers Potato Dauphinoise Nutrition Fact
- Calories:576.8kj
- 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
Hairy Bikers Potato Dauphinoise
Description
The Hairy Bikers Potato Dauphinoise Recipe is crafted with unsalted butter, Gruyère cheese, Yukon Gold potatoes, garlic, heavy cream, whole milk, kosher salt, black pepper, nutmeg, bay leaves, and fresh thyme leaves. This indulgent dish takes 40-45 minutes to bake and serves a delectable experience for 8.
Ingredients
Instructions
- Put a rack in the middle of the oven and heat it 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 blends 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 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
- Ensure the potatoes are sliced consistently for even cooking.
Use Yukon Gold potatoes for a creamy texture.
Adjust salt and pepper to taste.
Allow the dish to cool before serving to let the flavors settle.
Save some cream mixture to prevent the dish from becoming too watery.