dauphinoise

Take your tastebuds on a trip to France with this delicious and easy French-style creamy chicken and potato bake.

French-style chicken and potatoes

unsalted butter

plain flour

milk

Massel chicken style liquid stock

onion powder

garlic powder

thyme

salt

extra virgin olive oil

chicken thigh cutlets (with skin)

garlic cloves, crushed

brown onion, sliced

dry white wine (see note)

chicken stock

dijon mustard

white sugar

carrots,

baby red delight potatoes, halved

rosemary (see note)

thyme,

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This warming and creamy dish is perfect for sharing with friends and family

Celeriac, potato & rosemary gratin

rashers bacon

double cream

garlic

tbsp rosemary

red chilli

Dijon mustard

celeriac (about 500 grams) peeled, quartered and thinly sliced

potatoes

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1&frac14; hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

Gratin potatoes

kg Waxy potato,

Milk

ml Cream

cloves

Tbsp Parmesan cheese, grated

Preheat the oven to 160C. Line an 28cm square baking tin or a shallow ovenproof dish with greaseproof paper. Peel the potatoes and cut into slices 2mm thick. In a saucepan heat the milk and cream.

Chop the garlic and add to the saucepan with the thyme and salt and pepper. Arrange the potatoes in the dish, overlapping the slices and lightly seasoning each layer. About halfway through the process, pour over half the heated milk mixture, then continue layering with the remaining slices.

Once completed, pour the remaining liquid over the potatoes and sprinkle liberally with the parmesan cheese. Bake in the oven until the potatoes are tender and the top golden brown - about 1 hour. Remove from the oven and serve it straight from the dish.

Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. Possibly my favorite potato recipe of all time, this decadent French classic – bubbling and cheesy, with a gorgeous caramelized top – is absolutely irresistible!

Potato Gratin Dauphinoise

heavy cream

garlic (smashed)

nutmeg

Kosher salt (plus more)

pepper (to taste)

rosemary

bay leaf

Yukon Gold potatoes

Gruyere cheese

Parmesan cheese

unsalted butter (softened)

Preheat oven to 350ºF degrees.

In a saucepan, combine the milk, heavy cream, garlic, nutmeg, salt, pepper and herbs. Bring to a simmer then remove from heat. Cover and let it steep for several minutes to infuse the milk/cream with all the flavors.

In the meantime, peel and slice the potatoes 1/8-inch thick using a mandoline or food processor. As you slice them, place them in the milk mixture to prevent them from browning.

If you haven&#039;t yet, grate the cheese. Take 1/4 cup of the grated Gruyere and combine with the parmesan. Reserve.

Grease a 11-inch gratin dish with the butter. Drain the potatoes, saving the infused cream in a bowl. Discard the herbs and garlic.

Start assembling the dish. Add a layer of the infused cream, followed by a layer of potatoes and a layer of Gruyere cheese. Season lightly with salt and pepper. Repeat layering the potatoes, cream and cheese until all potatoes have been used, always seasoning. If there&#039;s any cream left, you can pour it over the top. Top with the reserved parmesan and Gruyere cheese.

Bake in the preheated oven until the potatoes are tender and the top is golden brown and bubbly, about 45 to 55 minutes. If you notice that the top is browning too quick, you can cover with foil. If you like, you can increase the heat at the end or pop the dish under the broiler for a deep brown color.

Let it rest for 5 minutes before serving. You can garnish with fresh thyme leaves, if desired.

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

The ultimate makeover: potato dauphinoise

olive oil

semi-skimmed milk

shallot, roughly chopped

1kg waxy potatoes (try Desirée)

full-fat crème fraîche

vegetable stock (Marigold bouillon)

thyme leaves

gruyère or vegetarian alternative, grated

Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.

Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.

Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

This hearty bake is slightly like dauphinoise, but bypasses the cream for a lighter finished product- Parmesan gives a crispy golden topping

Lighter fennel & potato gratin

fennel bulbs

potato

vegetable stock

cherry tomato

Heat oven to 180C/160C fan/gas 4. Quarter the fennel lengthways, and cut out and discard the root. Thinly slice the fennel. Heat 2 tbsp of the oil in a large frying pan, season the fennel and gently cook for about 5 mins until starting to soften.

Drizzle a little oil over the base of a 1.5-litre gratin dish. Arrange half the potatoes over the base, then season. Spread the fennel over, then cover with the remaining potatoes. Pour over the stock, season and drizzle with the remaining oil. Scrunch a piece of baking parchment around the edge of the dish to make a seal, then bake for 1 hr. Can be made a few hours ahead up to this point.

Remove the dish from the oven and put the tomatoes on top. Scatter over the Parmesan and return to the oven for 20 mins until the top is golden.

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The most viewed dauphinoise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine