Creamy Potato and onion dauphinoise
Now you’re all probably wondering what does “dauphinoise” mean. And is it just a fancy schmancy word for “potato bake”. I guess in many ways dauphinoise is still primarily potato and it is still being baked. However, this dish, referred to by many as “pommes dauphinoise", is a term traditionally applied to a French potato dish originating from Dauphine in the Savoy region, near Italy. The dish was characterised by potatoes that had been peeled and sliced very thinly, which were then cooked with heavy cream and seasonings. This contrasts with ‘potato bake’ where the potatoes can be chopped roughly and there is a lot more cheese in the equation.
Also as this dish is comprised of layers, its very easy to modify the amounts to suit whatever ovenproof dish you have at home! It is practically impossible to go wrong!
Potato and onion dauphinoise
Ingredients: butter/olive oil spray for greasing, 4 potatoes thinly sliced, 1 onion thinly sliced, 1 tsp freshly grated nutmeg, salt, white pepper, 400ml cream, 25g shredded tasty cheese
Steps: 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 an oven for 1 hour or until golden.
It's as simple as slicing, layering and baking!
Serves 4.
Just baked!
I just used single cream in my recipe, but you could always live life on the edge and try out double! Might be a bit too thick and creamy though