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.

Potato Gratin or Dauphinoise Potatoes

500 ml whole milk

whipping cream

onion,

bayleaf

peppercorns

Salt and pepper

150 g gruyère cheese, (freshly grated)

kg potatoes, (peeled and cut in 2-3mm slices)

Place the cream, milk, onion, garlic cloves, bayleaf, cloves and peppercorns in a saucepan on medium-low heat for 15min. Start the timer when you see lots of steam coming out.

Pass through a sieve/colander and season. When you try the milk you should feel that the level of salt is slightly higher than you like because potatoes take lots of salt before you can feel it.

Put a bit of milk at the base of the dish so the first layer of potatoes doesn&#39;t stick.

On top of that lay 2 layers of potato slices.

On top of that add more of the milk until you can see it peeking through the potatoes. Then add salt, pepper and a bit of grated cheese.

Repeat these layers until you use all the potatoes and reserve some cheese for the top for later on.

Flatten out the potatoes using a spatula, cover them with aluminium foil and take them to a preheated oven at 180°C/350°F for 1 hour or until the potatoes are well cooked. You know they&#39;re done when you can easily put a knife through the layers.

Halfway through the cooking process, remove the aluminium foil and check if it has dried too much; you should be able to see milk and cream peaking through the potatoes. If it needs more liquid, fill it with the excess you had left from before. Also, flatten the potatoes once again. Place the foil back on and into the oven to finish cooking.

Remove the foil and add the rest of the cheese.

Return to the oven until it&#39;s golden on top, about 15-20min.

This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Leek, potato & bacon bake

leeks

butter

bacon

tbsp double cream (optional)

Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.

Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Potatoes au Gratin, also known as Dauphinoise, is a rich and creamy baked potato dish featuring thinly sliced starchy potatoes layered with a garlic-infused cream mixture, fresh thyme, and gruyere cheese. This classic French casserole is baked to perfection until the top is golden and bubbly, making it a comforting and indulgent side dish perfect for family dinners and special occasions.

Potatoes au Gratin (Dauphinoise) Recipe

full-fat cream

garlic cloves,

/ 2 tbsp unsalted butter, melted

tsp pepper

thyme leaves (optional but recommended)

Gruyere cheese (or substitute with Colby, Cheddar, Havarti,

Prepare the Cream Mixture

In a jug, combine melted butter, full-fat cream, and minced garlic. Mix well until fully blended to infuse the cream with garlic flavor.

Preheat the Oven

Set your oven to 180°C (350°F), suitable for both fan-forced and conventional ovens, to ensure even baking.

Slice the Potatoes

Peel the starchy potatoes and slice them very thinly (about 3 mm thick) using a sharp knife or a slicer for uniform layers.

Assemble Layer 1

Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle one-third of the salt, pepper, and fresh thyme evenly. Top this layer with 3/4 cup of grated Gruyere cheese.

Assemble Layers 2 and 3

Repeat the layering process with the remaining potatoes, cream mixture, and seasoning for the second and third layers. Do not add cheese on the top of the final layer at this point.

Cover and Bake

Cover the baking dish with a lid or foil to trap moisture. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the potatoes are tender when pierced with a knife.

Add Final Cheese Topping and Finish Baking

Remove the foil or lid, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 to 15 minutes, or until the cheese turns golden and bubbly.

Rest Before Serving

Let the dish stand for 5 minutes to allow it to set, making it easier to serve.

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