can you please tell me what dauphinoise potatoes are?

Question

[ie how they are prepared and cooked]

Answer 1

dauphinoise potatoes are thinly sliced potatoes (pref. binjis) baked in cream.
my favorite way of making them is to slice the potatoes very thinly, infuse enough cream to just cover with garlic, thyme, small amount of cheese, pepper and salt, always over season your cream so that the potatoes take on the flavor better.

Answer 2

Potatoes that have been thinly sliced, layered in a pan with a custard and baked in an oven.

GRATIN DAUPHINOISE

2 1/2 c. heavy cream
1 tbsp. butter
2 cloves garlic, chopped
5 lg. baking potatoes
3/4 c. grated Parmesan or Romano cheese
1 tbsp. salt

You may use chicken broth for the cream and crumbled Roquefort cheese instead of grated Parmesan.
Pour the cream into a heavy saucepan. Add the butter and garlic. Simmer, uncovered over a low heat for 15 minutes or until the cream has reduced and thickened slightly.

Butter the au gratin dish. Peel the potatoes and slice them as thinly as possible. Arrange the potatoes in layers in the au gratin dish. Sprinkle each layer with part of the grated cheese and season with salt and pepper. Pour the cream over the potatoes. There should be sufficient to cover them.

Sprinkle the surface with the remaining cheese. Cover with aluminum foil and place in a preheated 300 degree oven for 1 1/4 hours. Remove the foil and cook uncovered for the final 15 minutes. The potatoes should have absorbed all the cream. If they haven't, cook a little longer or drain off the excess.

Answer 3

Potato (and onion) dauphinoise. You can´t go wrong. It´s easy to modify the amounts to suit whatever ovenproof dish you have. It is practically impossible to go wrong!


Ingredients:
butter for greasing,
6 potatoes thinly sliced,
1 onion, chopped
1 ml freshly grated nutmeg,
salt, pepper,
300-400ml cream,
25g shredded tasty cheese or more

Do you like garlic? 1 clove of garlic, pressed or chopped, goes well with potato dauphinoise.


Preheat the oven to moderate, 180 degrees Celsius. Grease a shallow 20cm round ovenproof dish. Arrange the potatoes and onions in alternate layers in the baking dish. Lightly season each layer with salt, pepper and nutmeg. Finish with a potato layer. Pour the cream over the top of the layers until it just covers the uppermost layers, then sprinkle some tasty cheese over the top. Cook in the oven for about 1 hour or until golden.

Answer 4

Gratin dauphinoise is a French or a French inspired potato side dish, it consists of a layer of thinly sliced potato's seasoned with salt and pepper with a hint of garlic, layered into a baking dish with cream and cooked in a slow oven. In America it is known as Au gratin style potato's.

Answer 5

Dauphinoise Potatoes Recipe
Ingredients
1 cup (250 mL) =each= milk and whipping cream
3/4 tsp (4 mL ) salt
1/2 tsp (2 mL ) pepper
1 clove garlic, minced
2 pounds (1 kg) potatoes


Instructions
In heavy saucepan, combine milk, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Immediately remove from heat. Set aside and keep warm.

Peel potatoes; using sharp knife or food processor with slicing blade, cut into very thin slices.

Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circles. Repeat layering. Pour remaining milk mixture over top.

Bake in bottom third of 375 degrees F (190 degrees C) oven for about 20 minutes or until milk mixture starts to bubble up sides. Using spatula, press down potatoes to submerge. Bake for about 25 minutes longer or until potatoes are tender and top is golden brown. (Can be cooled, covered and refrigerated for up to 1 day. Cover with foil and reheat in 375F/190C oven for about 40 minutes; remove foil and bake for another 5 minutes or until top is bubbly.) Let stand for 15 minutes.

Answer 6

this is my favourite potato,and passed one of my exams on this dish.get an oven proof dish,
thinly sliced potato
thinly sliced onion
and grated cheese
tub of cream double salt and pepper,
place a layer of potato,alayer of onion,a layer of cheese, do this several times until you reach the top of the dish.(sprinkle s/p over each layer) dribble cream down the side of the potatoes. serve with lamb or pork. or other, its so fab just try it and you will enjoy every mouth full.

Answer 7

They're potatoes made by the dauphins of France. There'll be loads of 'em making them right now. Ask in any Parisien kitchen!

Answer 8

thinly cut potatoes baked in cream and milk untill soft

Answer 9

potatoes layered with cream and cheese.

Answer 10

i think they are really thin sliced potatoes, and baked in the oven for ages!!!