Are you looking for a delicious and easy potato dish to make for your next dinner party? Look no further!
Delia Potato Dauphinoise is the perfect side dish. It’s creamy, flavorful, and, best of all, extra creamy without any cheese! It’s simple to make and requires only a few ingredients that you can find in any grocery store.
Let’s get started on this classic potato dish.
Delia’s Potato Dauphinoise
Potato Dauphinoise, also known as gratin dauphinois or dauphinoise potato, is a classic French dish of thinly sliced potatoes layered in cream and butter.
Delia’s version is known for its abundance of cream. This gives the potatoes a wonderfully extravagant creamy texture with no added cheese.
Delia doesn’t add cheese to the potato dish because she thinks it masks the potato flavor too much. Instead, she combines cream, butter, and garlic to create a delicious creamy sauce.
She sprinkles nutmeg over the top to enhance the flavors before baking until golden and bubbling. The result is an irresistible yet simple classic potato dish guaranteed to be a hit with family and friends.
Ingredients and Equipment
- 1 lb (450 g) King Edward potatoes
- 1 small clove garlic, crushed
- 5 fl oz (150 ml) double cream
- 5 fl oz (150 ml) milk
- Freshly grated nutmeg
- 1 oz (25 g) butter
- Salt and freshly milled black pepper
- An 8½ inch (21 cm) oval, shallow gratin dish, well buttered.
Prepare the potatoes:
- First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation if you have one).
- Plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch.
- Now dry them very thoroughly in a clean tea cloth.
- Pre-heat the oven to gas mark 2, 300°F (150°C)
- In the gratin dish, arrange a layer of potato slices, a sprinkling of crushed garlic, pepper, and salt, and another layer of potatoes and seasoning.
- Now mix the cream and milk, and pour it over the potatoes.
- Sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface.
- Bake on the highest shelf in the oven for 1½ hours.
Source: Delia Online
About Delia Smith
Delia Smith is an English cook and television presenter who has taught basic cookery skills in a no-nonsense style for decades. She’s sold more than 21 million copies of her cookbooks and inspired generations of British home cooks.
Delia’s recipes are easy to follow, and she has plenty of tips and tricks to make cooking easier. Whether you’re looking for a quick weeknight dinner or something special for the holidays, Delia Smith has something for everyone.
What to Serve with Creamy Dauphinoise Potatoes
A juicy steak is one of the best main dishes to serve alongside creamy dauphinoise potatoes. Whether it’s a filet mignon, ribeye, or skirt steak, having a nice charred exterior and a juicy center will bring out the flavors in the potatoes.
Grilled chicken is also a great option if you’re looking for something on the lighter side. The combination of crispiness from the skin and tenderness from the interior pairs wonderfully with potatoes au gratin.
Pork chops are another great option – try marinating them in olive oil, garlic, rosemary, and thyme before grilling them for an extra flavorful dish.
Regarding side dishes, vegetables are always great when served alongside creamy dauphinoise potatoes.
Roasted vegetables such as broccoli or cauliflower are excellent choices because they bring out the earthy flavors of the potatoes and add brightness to your plate.
Green beans are also an excellent choice for adding color and flavor contrast to your meal—not to mention they’re incredibly nutritious!
Roasted Garlic Mashed Potatoes
If you’re looking for something more carb-heavy than vegetables, roasted garlic mashed potatoes are an excellent choice.
Not only does this dish provide some much-needed texture to your meal, but mashed potatoes also act as an ideal vehicle for soaking up any extra sauces or gravies that may be present.
For an extra special side dish, give ratatouille a try! This classic French vegetable stew is made with eggplant, tomatoes, bell peppers, and onions simmered in tomato sauce until tender. It’s simple yet incredibly flavorful – perfect as an accompaniment to your creamy potato dish!
How to Store
Before storing, transfer your cooled dauphinoise potatoes into an airtight container or wrap them tightly in plastic or aluminum foil before putting them in the refrigerator.
This will help prevent any odors from escaping and will also help keep moisture out, which will stop bacteria from growing on your potatoes.
In the Fridge
Generally speaking, cooked dauphinoise potatoes will last up to four days in the refrigerator. To ensure that your dauphinoise potatoes stay fresh and tasty, it’s essential to store them properly.
In the Freezer
If you’re looking for a way to extend the life of your cooked dauphinoise potatoes beyond four days, freezing is an option. First, allow your cooked potatoes to cool completely before transferring them into a freezer-safe bag or container. Be sure to label it with the date, so you know when it was stored and how long it has been there.
When ready to eat, thaw overnight in the fridge before reheating in the oven or microwave.
What is the difference between potato gratin and dauphinoise?
The main differences between them are
- Au gratin uses breadcrumbs, cheese, eggs, and butter, while dauphinoise uses heavy cream and sometimes cheese as a topping.
- Au gratin is made with pre-cooked thinly sliced potatoes cooked in a cheese sauce, while dauphinoise is made with uncooked thinly sliced potatoes cooked in a cream sauce.
Why does cream curdle in dauphinoise?
The cream can curdle when heated too quickly, so it’s essential to cook your dauphinoise potatoes at a gentle simmer to prevent this. Additionally, adding a bit of cornstarch or flour while cooking can also help thicken the cream and reduce the chances of it curdling.
Why is my potato dauphinoise watery?
This can be caused by several factors, such as using too much liquid or not cooking the potatoes long enough.
- To avoid a watery potato dauphinoise, use less liquid than the recipe calls for and cook the potatoes until they are tender but firm.
- Additionally, it would be best if you drain any excess liquid from the potatoes before layering them in the baking dish.
- Finally, when adding the cream and cheese mixture, make sure to pour it slowly over each layer of potatoes so that it has time to absorb into them.
Why do chefs soak potatoes in water?
Soaking potatoes in cold water before cooking also helps remove some of the starch, resulting in a better texture and flavor. Leaving on the potato starch can leave your dish gummy or sticky.