Creamy patatos (french name dofenwars?)?

Question

How do I make those creamy french potato's (sliced in cream/milk) so the potato is cooked through and the cream don't curdle? also in english measures lb and oz or kg (i don't understand "cups") and enough for 4 adult portions, also the right spelling for it!

Recipies please.

Answer 1

I love them they are yummy I pinched this off Delia Smith never made them myself always buy them I am lazy.

Gratin Dauphinois

First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then 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. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning.

Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.

Ingredients

1 lb (450 g) good-quality potatoes (King Edward or Desirée)


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


Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need an 8½ inch (21 cm) oval, shallow gratin dish, well buttered.

Answer 2

2 lb. Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup finely shredded Gruyère, Emmental, or Comté
how to make

Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).

Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).

When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature.

Answer 3

Dauphinoise

Ingredients
150ml/5fl oz thick cream
1 large potato, thinly sliced use a mandolin
1 clove garlic, chopped/crushed
1 lemon, zest only - the juice will make the cream curdle
55g/2oz strong cheddar
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the cream in a pan until just simmering.
3. Add the potato, garlic and lemon zest.
4. Gently stir through to coat.
5. Sprinkle over the cheese and season.
6. Simmer for two minutes.
7. Put in the oven and bake for 15 minutes.
8. Serve.

Answer 4

the spelling is dauphinoise
Ingredients
150ml/5fl oz cream
1 large potato, thinly sliced
1 clove garlic, chopped
1 lemon, zest only
55g/2oz smoked cheese
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the cream in a pan until just simmering.
3. Add the potato, garlic and lemon zest.
4. Gently stir through to coat.
5. Sprinkle over the cheese and season.
6. Simmer for two minutes.
7. Put in the oven and bake for 15 minutes.
8. Serve.

Answer 5

potato and onion dauphinoise
2 tsp butter (plus exta 4 greasing)
680grams potatoes
3 onions sliced thinly
salt and pepper
1 tsp ground nutmeg
17 and a half fl oz single cream
preheat oven to 180deg c/350 F/gas mark 4
butter shallow ovenproof dish
thinly slice potatoes
arrange alternate layers potatoes than onions in dish, seasoning each layer with salt and pepper and nutmeg
finish with a potato layer then pour over the cream and dot with butter
place on lower shelf in oven and cook for one hour until golden brown
** i also put grated cheese on the top of mine to make a nice cheesy crust. i converted the cream measurement from 2 australian cups (250ml each), so 17 and a half fluid oz was my calculation from a cook book, but i'm pretty sure that's the wrong way of saying it!

Answer 6

hello.......its Dauphinoise.......(but pronounced exactly as you spelt it)
2lb of spuds, peeled and sliced.....not too thinly.
1/2 pint of cream
1/2 pint of milk
handful of grated cheese
2 cloves of garlic
lots of salt and pepper

put the cream and milk and garlic and salt and pepper in a pan and bring to boil.turn the heat down and add the sliced potatoes and stir until just cooked but not mushy.(they will be finiahed in the oven)
check for seasoning. they may need more salt.
add the cheese ans tir.
poor into an oven prrof dish and put into a hot oven 180 and cook until bubbling and beautiful!!
they will wow your guests

Answer 7

You mean Dauphinoirs

Boil potatoes in the usual manner, drain, then add butter, and a little cream, mash with a masher and pipe into rosettes onto a baking tray, brown in the oven for about 15-20 mins.
On no account add cheeses, these aren't dauphinoirs potatoes

Answer 8

it's "dauphinois" from the name of the county it's coming from :

it's really easy to prepare, just slice about 1 Kg of potatoes mix them with liquid cream, milk, salt pepper, nutmeg, and garlic .
pour the mix in a buttered dish that can go in the oven, and let it cook for about 45 minutes to one hour, until you can go through the mix with a knife without feeling any resistance, then it's ready to serve .

you can add also grated cheese, or bacon ...ad serve with a side salad ...

enjoy ..

Answer 9

If you're trying to find it on the internet, you might be better searching for Dauphinoise......

But what do I know, I buy the sauce in a packet ;-)

Answer 10

dauphinoise.
Follow the link below for the BBC chef Nick Nairn's recipe.