There are plenty of lovely recipes out there on how to make this decadent side dish; the recipe I use never fails me, it’s easy to prepare and is always well received when cooking for friends and family. When making this dish at work, we normally press the dauphinoise when we chill it, with a weighted tray. When it is chilled we can flip the dauphinoise over, with it a little help around the sides first, and then cut to the portion size we like; this is great for a dinner party. If you didn’t want to do this you would just serve straight from the oven.
Ingredients:
1.5kg King Edward or Maris piper
1tre of dble cream
2 sprigs of thyme
2 sprigs of rosemary
6 peeled garlic cloves
Pinch maldon sea salt
Pinch cracked black pepper
Gruyere cheese (optional)
Method: (should feed 6-8 people depending on portion size)
Pour the cream into a pot, along with the herbs, garlic and seasoning, allow the cream to infuse on a simmer, and don’t boil, stir occasionally. After around 45 minutes, the cream will have reduced slightly and will smell amazing! The next step is to pass the cream through a sieve and set aside; discard the aromatics. Slice the potatoes around 3/4mm, if using my flipping method, you will need to line the baking tray with grease proof paper, if not the potatoes can go straight in the dish. So line the potatoes in a neat order, season a little but not too much as the cream is seasoned, each time you layer, add a ladle of the infused cream over. Repeat this process until you have used all of your potatoes, ideally the height needs to be around two inches so make sure you have chosen the appropriate oven tray. (If you are serving with gruyere cheese, you can layer it up between your potatoes. If serving straight from the dish, sprinkle some on top 5 minutes before the end of cooking)
If slicing potatoes into shapes follow method below.
Once built, add another layer of grease proof paper on top of the potatoes and weigh it down with two teaspoons so the paper doesn’t blow away, and to stop the top layer burning. Preheat the oven at 160’C, cook for 45minutes, after this time, spike the potatoes in the middle to see if the potato slides off. If it doesn’t slide off, cook for a further 15-20 minutes on 140’ C. Once the potatoes are done, add another tray on top of it that fits inside it well, and weigh down with sugar or books, leave to chill, (if not in fridge, leave out at room temperature). When ready, take the weights off and run a knife around the sides of the dish, this will help when you flip it over. At this stage you have a perfectly pressed dauphinoise potatoes ready to slice into shapes. When reheating make sure to put the potatoes onto a greased tray or paper so they can be picked up without breakages.
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