Variations on Potato Dauphinoise

I’ve shared three Potato Dauphinoise posts on Kavey Eats over the years – the easy recipe I learned at the Waitrose cookery school, a caramelised onion version and a sweet potato and ham Dauphinoise. The original easy recipe also includes a variation substituting chicken stock for the milk, so I guess that’s actually four versions – yes I really do love potato Dauphinoise!

MandolinDauphinoise-1634

To celebrate the launch of Rosie Ramsden’s new book The Recipe Wheel her publishers have sent me one of the book’s recipe wheels to share. As you can see, it includes a number of Rosie’s potato gratin dishes – an exploration of how one can adapt a core dish extensively.

recipewheel MandolinDauphinoise-1629 SweetPotHamDauph-5162

 I thought it would be helpful for to share all my variation recipes in a single place:

Easy Potato Dauphinoise Recipe

Serves 2-3

Ingredients
200 ml double cream
200 ml full fat milk
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
500-600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3mm

Note: A mandolin makes slicing the potatoes thinly and evenly very easy, but it’s not difficult by hand.

Method

  • In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
  • Preheat the oven to 170 C.
  • Add the potato slices into the hot cream and milk and simmer for 15 minutes, until the potato slices have softened a little.
  • Use a slatted spoon to transfer the potatoes into an oven dish, so that the slices are reasonably flat. You don’t need to worry about being very neat, but it’s best to get an even height to the top layer, so everything bakes evenly.
  • Pour or spoon the remainder of the thickened cream and milk over the potatoes.
  • Bake for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
  • The dish will stay hot for several minutes before serving, if you need time to finish other elements of the dish.

 

Easy Cream & Chicken Stock Potato Dauphinoise Recipe

Serves 2-3

Ingredients
200 ml double cream
200 ml chicken stock
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
500-600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3mm

Note: A mandolin makes slicing the potatoes thinly and evenly very easy, but it’s not difficult by hand.

Method

  • As above, substituting the chicken stock for the milk.

 

Easy Caramelised Onion & Potato Dauphinoise Recipe

Serves 2-3

Ingredients
200 ml double cream
200 ml full fat milk
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
500-600 grams large waxy potato such as Desiree, peeled and sliced fairly thin, about 3mm
3-4 tablespoons sweet and sticky well-caramelised onions (I use ready made)

Note: A mandolin makes slicing the potatoes thinly and evenly very easy, but it’s not difficult by hand.

Method

  • In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
  • Preheat the oven to 170 C.
  • Add the potato slices into the hot cream and milk and simmer for 15 minutes, until the potato slices have softened a little.
  • Use a slatted spoon to transfer about a third of the potatoes into an oven dish, arranging them so they’re reasonably flat.
  • Spread the caramelised onions evenly across the potatoes.
  • Cover with the remaining slices of potatoes.
  • Pour or spoon the remainder of the thickened cream and milk over the potatoes. You don’t need to worry about being very neat, but it’s best to get an even height to the top layer, so everything bakes evenly.
  • Bake for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
  • The dish will stay hot for several minutes before serving, if you need time to finish other elements of the dish.

 

Sweet Potato & Ham Dauphinoise Recipe

Serves 2-3

Ingredients
200 ml double cream
200 ml full fat milk
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
350 grams sweet potato, peeled and sliced fairly thin, about 3mm
150-200 grams regular potato, peeled and sliced fairly thin, about 3mm
100-150 grams thick sliced ham, cut into small pieces
Optional: handful of grated cheese

Note: A mandolin makes slicing the potatoes thinly and evenly very easy, but it’s not difficult by hand.

Method

  • In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
  • Preheat the oven to 170 C.
  • Add the potato and sweet potato slices into the hot cream and milk and simmer for 15 minutes, until they have softened a little.
  • Use a slatted spoon to transfer some of the (mixed) potatoes into an oven dish, so that the slices are reasonably flat.
  • Scatter some of the ham pieces across them before adding another layer, and continue till all the potatoes and ham are in the oven dish. You don’t need to worry about being very neat, but it’s best to get an even height to the top layer, so everything bakes evenly.
  • Pour or spoon the remainder of the thickened cream and milk over the potatoes.
  • Bake for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
  • Serve hot.

 

Other recipes you may enjoy:

Creamy Potato, Bacon & Brie Tartiflette on Greedy Gourmet
‘Nduja Gratin on Fuss Free Flavours

 

Kavey Eats received a copy of The Recipe Wheel from Random House.

 

Please leave a comment - I love hearing from you!
17 Comments to "Variations on Potato Dauphinoise"

  1. Jeanne Horak-Druiff

    Sweet potato and ham dauphinoise… O. M. G. I am SO making that! Potato dauphinoise is one of the reasons why I could never do one of those silly no-carb diets 😉

    Reply
  2. Urvashi

    My fave recipe for dauphinois is Nigella’s. Make it every autumn on that first chilly day. Could eat bucket loads!

    Reply
  3. Snigdha (Snig of Snig's Kitchen)

    Hello Kavey,
    The recipe wheel is an intriguing idea. It’s a completely original and cool way of looking at the links between recipes. Thanks for sharing it.
    But most of all, thank you for putting all your Dauphinoises in one place. Him Indoors loves Dauphinoise, too. So he will be really pleased to try a couple of your tasty variations.
    Great blog post, once again!
    best wishes
    Snigdha

    Reply
  4. Michelle @ Greedy Gourmet

    This cookbook actually sounds interesting with its unique concept of starting out with a core recipe and adjusting it to suit the occasion, in contrast to so many cookbooks with admittedly pretty pictures but with regurgitated recipes. When you start a recipe with double cream, you’ve definitely grabbed my attention. Can do with a big bowl of Dauphinoise right now!

    Reply
    kaveyeats

    Yes it’s an interesting idea to prompt people to be creative! Me too on the cream front!

    Reply
  5. PeterDelicious

    I always preferred the Savoyard version, with stock instead of milk or cream. But the joy of the word ‘prefer’ is that it doesn’t mean I can’t like both!

    Reply
  6. Gary

    You know I’m going to comment on a potato recipe! I love this potato wheel idea, very clever.

    Reply
  7. Sally - My Custard Pie

    It’s the best recipe to cook for a large crowd. You can never have too many potato gratin dishes up your sleeve in my opinion. The potato wheel – much better in this form than an extruded snack.

    Reply
    kaveyeats

    Yes, real comfort food and reheats well, so no problem having leftovers!

    Reply
  8. Katie Bryson

    Comfort food of the highest order… divine with fresh green beans and sticky sausages… it’s definitely one of my all-time fave side dishes!!!! I’m definitely going to try out the caramelised onion version – wowzers that sounds good!

    Reply
  9. Selma | Selma's Table

    Hi Kavita – I’ve come over from the Happy Foodie’s Newsletter to see what you got up to with the challenge – I love potatoes (my favourite food group!) but must admit to perhaps not being as creative as you are with these amazing variations on Dauphinoise! I used roast chicken as my core ingredient and did my own wheel!!

    Reply
    kaveyeats

    Hi Selma, thank you for visiting, I’ve not had a chance to read everyone else’s wheel posts yet! 🙂

    Reply
  10. simon

    this sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

    Reply

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