Dauphinoise Potatoes from Rick Stein combines with layers of thinly sliced potatoes bathed in a luxurious blend of cream, milk, garlic, and seasoning, and takes 1 hour and 5 minutes to be ready!
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🧡 Why You’ll Love This Dauphinoise Potatoes Recipe:
- The mix of double cream, milk, and butter creates a silky smoothness that melts in your tongue.
- The taste is packed in every bite because of the bay leaves and garlic that are infused into the potato layers.
- The crunchy, golden top that forms during baking is a wonderful contrast to the creamy within.
What Is Rick Steins’ Dauphinoise Potatoes Recipe?
Rick Stein’s Dauphinoise Potatoes recipe features thinly sliced waxy potatoes layered with a mixture of cream, milk, garlic, and seasoning, baked until golden and creamy for an indulgent dish.
🥔 Rick Stein Dauphinoise Potatoes Ingredients
- 50 g butter
- 350 ml double cream
- 350 ml whole milk
- 2 bay leaves
- 2 garlic cloves, peeled and crushed
- 1 kg waxy potatoes, such as Charlotte, peeled
- Nutmeg
- Salt and pepper to season
🥘 How To Make Rick Stein Dauphinoise Potatoes
- Turn on the oven to 170 degrees Celsius (325 degrees Fahrenheit) or Gas mark 3.
- Cut the potatoes lengthwise and then crosswise into extremely thin slices using a mandolin or a knife. Consider using a food processor for this task; for a more natural flavor, you can even keep the skins on.
- Spread butter in a baking dish. Mince the garlic cloves using the side of your knife, then add a pinch of excellent sea salt and crush them into a paste.
- Coat the baking dish with the garlic paste.
- Add the cream and milk to a saucepan along with the two bay leaves. Simmer for a few minutes, then remove from the heat and discard the bay leaves.
- Gently place the potatoes into the dish. Sprinkle salt and black pepper on top of each successive layer.
- Add the warm milk and cream to the potato layers, sprinkle with nutmeg, and bake for 45 to 60 minutes, or until the top is golden and crunchy.
- Perfect with roast lamb or any type of meat!
 💠Recipe Tips
- Slicing the potatoes thinly will ensure even cooking.
- After infusing the potatoes with bay leaves, pour the milk and cream over them to enhance their taste.
- There would be no flavor without the garlic paste, so be sure not to leave it out.
🥗 What Pairs Nicely With Dauphinoise Potatoes?
Along with dauphinoise potatoes try chicken wings, blooming onion, brown sugar pork chops, Italian sausage, a Caesar salad, honey-glazed carrots, stuffed mushrooms, and roast beef.
🎚 How To Store Leftovers Dauphinoise Potatoes?
- In The Fridge: Keep leftover dauphinoise potatoes in a sealed container in the refrigerator for up to 4 days.
- In The Freezer: Leftover dauphinoise potatoes can be frozen in a freezer-safe container for up to 5 months.
🥵 How To Reheat Leftovers Dauphinoise Potatoes?
- Oven: Reheat leftover dauphinoise potatoes on a baking sheet at 200°C for 20 minutes
- Microwave: Heat leftover dauphinoise potatoes in a microwave-safe plate on high in 3-minute increments until warmed.
FAQs
What is the difference between dauphinoise and scalloped potatoes?
The key difference is that scalloped potatoes are often pre-cooked and layered with cheese, while dauphinoise potatoes are not pre-cooked.
How do you keep dauphinoise potatoes from turning black?
To keep dauphinoise potatoes from turning black, submerge them in water after slicing to prevent oxidation and discoloration.
Why did the cream curdle in my dauphinoise potatoes?
The cream may have curdled due to high heat during cooking, causing it to separate and form small, grainy curds.
Why is my potato dauphinoise watery?
Your potato dauphinoise can turn watery if served too quickly, as the dish needs time to set and thicken after baking.
Try More Rick Stein Recipes:
Rick Stein Dauphinoise Potatoes Nutrition Facts
Amount Per Serving
- Calories 296
- Total Fat 20g
- Saturated Fat 12g
- Trans Fat 0g
- Sodium 180mg
- Total Carbs 23g
- Net Carbs 23g
- Dietary Fiber 0g
- Total Sugars 3g
- Protein 6g
Rick Stein Dauphinoise Potatoes
Description
Dauphinoise Potatoes from Rick Stein combines with layers of thinly sliced potatoes bathed in a luxurious blend of cream, milk, garlic, and seasoning, and takes 1 hour and 5 minutes to be ready!
Ingredients
Instructions
- Turn on the oven to 170 degrees Celsius (325 degrees Fahrenheit) or Gas mark 3.
- Cut the potatoes lengthwise and then crosswise into extremely thin slices using a mandolin or a knife. Consider using a food processor for this task; for a more natural flavor, you can even keep the skins on.
- Spread butter in a baking dish. Mince the garlic cloves using the side of your knife, then add a pinch of excellent sea salt and crush them into a paste.
- Coat the baking dish with the garlic paste.
- Add the cream and milk to a saucepan along with the two bay leaves. Simmer for a few minutes, then remove from the heat and discard the bay leaves.
- Gently place the potatoes into the dish. Sprinkle salt and black pepper on top of each successive layer.
- Add the warm milk and cream to the potato layers, sprinkle with nutmeg, and bake for 45 to 60 minutes, or until the top is golden and crunchy.
- Perfect with roast lamb or any type of meat!
Notes
- Slicing the potatoes thinly will ensure even cooking.
After infusing the potatoes with bay leaves, pour the milk and cream over them to enhance their taste.
There would be no flavor without the garlic paste, so be sure not to leave it out.