Dauphinoise Potatoes: A Delia Smith Classic

Dauphinoise Potatoes, a dish championed by Delia Smith, is a luxurious and comforting side that exemplifies the elegance of French cuisine. Made with thinly sliced potatoes baked in a creamy sauce, this dish is not only simple to prepare but also a delightful blend of flavors and textures.

Brief Description

Delia Smith's Dauphinoise Potatoes are characterized by their creaminess, infused with garlic and a hint of nutmeg. The dish is baked to perfection, allowing the potatoes to absorb the rich cream while forming a golden crust on top.

Cultural or Historical Context

Originating from the Dauphiné region in southeastern France, Dauphinoise Potatoes have become a staple in French cuisine. They represent the rich culinary tradition of the region, often served on special occasions or as a luxurious addition to a regular meal.

Ingredients List

• 1 lb (450 g) good-quality potatoes (King Edward or Desirée recommended)
• 1 small clove of 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

Preparation Instructions

1. Preparation: Preheat the oven to 300°F (150°C). Peel and slice the potatoes very thinly. Soak in cold water, then dry thoroughly.
2. Layering: In a buttered gratin dish, arrange a layer of potatoes, season with garlic, salt, and pepper. Repeat the layers.
3. Cream Mixture: Blend the cream and milk and pour over the potatoes. Add grated nutmeg and dot with butter.
4. Baking: Bake on the highest shelf for 1½ hours until golden.

Storage and Reheating

• Storage: Cool completely, then cover and refrigerate for up to 3 days or freeze for up to 3 months.
• Reheating: Thaw if frozen. Reheat in a preheated oven at 350°F (180°C) for 15-20 minutes.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 485 kcal
• Carbs: 33 g
• Fat: 45 g
• Protein: 5 g
• Fiber: 3.5 g

Frequently Asked Questions

1. Preventing Cream from Curdling: Heat gently, avoiding boiling. Fresh cream and milk are recommended.
2. Making Without Cream: Use milk or a milk-yogurt combination. For dairy-free, use vegetable or chicken stock.
3. Making Ahead of Time: Prepare up to step 4, refrigerate, or freeze, then bake before serving.
4. Achieving Crispy Top: Sprinkle cheese before baking or broil briefly at the end.

Conclusion

Delia Smith's Dauphinoise Potatoes are a testament to the simplicity and elegance of French cooking. This dish, with its rich flavors and creamy texture, is perfect for a cozy dinner or a festive occasion. Serve it with a roast or grilled meat, and enjoy the comforting warmth it brings to your table.