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Dauphinoise Potatoes with Milk

Dauphinoise Potatoes with Milk

Potatoes and milk ? Yes I always add milk with the cream and butter to my Dauphinoise Potatoes. It stops the cream from drying out to much and gives the Dauphinoise a much smoother consistency. This is the perfect recipe tried and tested for any Sunday Lunch. Simple to prepare and then left in the oven to turn into something special. A crowd pleaser every time.

The key to getting these Dauphinoise soft and cooked all the way through for me is a little pre cook. Yes I may have seen this method on the TV by an Essex boy once upon a time. However this is my recipe now and occasionally I do like to add some fresh thyme leaves from the garden.

Dauphinoise Potatoes

There are so many ways to prepare potatoes and this one is a little extra luxurious adding cream and butter. My eldest daughter can eat at least 3 portions when I make this dish. The secret to this Dauphinoise Potatoes dish being  tasty is to season well in the initial cooking stage. Ensuring that all the potatoes get seasoned not just the top layer. You can add a little greater Parmesan cheese on the top to add another flavour.

Dauphinoise Potatoes with Milk

Dauphinoise Potatoes with Milk Cream Butter

Dauphinoise Potatoes with Milk Potatoes and milk ? Yes I always add milk with the cream and butter to my Dauphinoise Potatoes. It stops the cream from drying out to much… Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts:200 Calories estimated20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 30g butter
  • 2 cloves of garlic
  • sprig of thyme
  • Parmesan cheese

Instructions

Peel and then thinly slice the potatoes, either using a knife our a mandolin

Crush and chop the garlic

Place half the butter into a frying pan on a low heat, allow to melt

Now add the garlic and allow to cook for 30 seconds so the flavour infusion of the garlic into the butter

Add the sliced potatoes and a quarter of the milk and cream then season with slat and pepper

Cook gently for 10 minutes, if the potatoes aren’t cover with the cream and milk add some more

Turn of the heat and then add the thyme and mix.

Pour all the potato mixture into your oven proof dish

Add the rest of the cream milk and butter to the dish and place in the oven

grate a little Parmesan over the top

Bake for around 1 hour, until the potatoes are soft when stabbed and the top is golden brown

Notes

Add as much or as little garlic as you like, you can also add Gruyere cheese

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how to cook Boulangere Potatoes

How To Cook Boulangere Potatoes

Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and forget them. Great for busy households and even better you can make 2 at once, eat one save one or even freeze for later. Originally Boulangere Potatoes were cooked by French bakers as there ovens were cooling down for the day. They would turn of the ovens, place their particular mix of potatoes in the oven whilst cleaning the bakery. About an hour and a half later when they were done so were their Boulangere Potatoes. the word Boulangere is a French word for baker. Now for the quick method of how to cook Boulangere Potatoes.

How To Cook Boulangere Potatoes The Quick Method

Thinly slice some potatoes or use a mandolin, one large potato per person I use. Boil the kettle and then dissolve one vegetable stock cube in a measuring cup. (as per instructions on veg stock cube) Arrange sliced potatoes in a shallow dish, add a knob of butter and pour over the veg stock. Cover with tin foil and place in the oven at 170c for about on hour fifteen mins. Remove foil add a little grated cheese on the top return to the oven and they are done. Its the simplest method ever. The kids love them with anything and they are so quick and easy to prepare.

how to cook Boulangere Potatoes

how to cook Boulangere Potatoes

Boulangere Potatoes

How To Cook Boulangere Potatoes Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and… Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts:200 Calories estimated20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg of potatoes, Desires or any to hand
  • 1 Large onion sliced
  • 250ml veg stock
  • 30g of butter
  • Salt & Pepper
  • Thyme or rosemary

Instructions

Fry the onion sin 10g of butter

Whilst they are frying slice the potatoes thinly or use a mandolin

When the onions are brown on the edges remove from heat

In layers add the potatoes and fried onions into a shallow oven proof dish

Season each layer and add the herbs of your choice

Pour on the stock and add the butter

Cover with foil and place in the oven for about an hour

Remove the foil and cook for a further 30 minutes so the edges of the potatoes go brown and crispy

how do you make Boulangere Potatoes

Notes

I sometimes add cheese after removing the foil. It gives it another flavour dimension and the potatoes go even crispier.

Boulangere Potatoes

Now if you want to go for the full authentic Boulangere Potatoes then there is a few extra steps involved. You need to firstly fry off some onions. Some recipes direct you to just layer the onions raw with the potatoes but I like a little more texture and flavour in my Boulangere Potatoes. Do go out to your garden and get some herbs, free extra flavour. Wood herbs are best as they withstand the lengthy cooking time.

how do you make Boulangere Potatoes

How do you make your Boulangere Potatoes?

More Potato Recipes

Sweet potato Wedges

Best potato Wedges 

Dauphinoise Potatoes 

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my apple tart tatin

Apple Tarte Tatin Recipe

by Karl

 Apple Tarte Tatin

For me one of the simplest apple recipes you can do. I particularity don’t measure the ingredients exact, just add sugar butter and a few other drops until it looks right. However I will provide measurements for those who aren’t as confident.  Its not that I am a super cook, its just that I do not mind how my Apple Tarte Tatin turns out. Someday’s  the caramel is light and runny then other days its nice thick, very chewy and gooey.

Apple Tarte Tatin

Originally the  Tarte Tatin was made by accident in a hotel in France. The hotel of course was called Hotel Tatin and was run by two sisters, Stéphanie and Caroline Tatin. There are many stories as to how it came about but as they say, the rest is history (source wikipedia) The Tarte Tatin process involves the process of butter and sugar caramelising in the pan. Any firm fruits can be used but I prefer the apple.

Apple Tarte Tatin The Equipment

I simple use either my carbon pan ( if its seasoned correctly) or my metal handled non stick frying pan. The easiest option is the non stick as its more forgiving. Some people like to use a proper Tarte Tatin tin.  For me its not about perfecting how it looks but the perfection of the flavour and taste. After all, its about the eating, from the cooker to the table, everyday eating for the family.  You can pay an incredible £120 for a professional Tarte Tatin tin, staggering when my £20 frying pan produces great results.

The perfect apples for tarte tatin

Granny Smiths an Brayburn Apples

my apple tart tatin

Apple Tart Tatin

 Apple Tarte Tatin For me one of the simplest apple recipes you can do. I particularity don’t measure the ingredients exact, just add sugar butter and a few other drops… Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts:200 Calories estimated20 grams Fat estimated
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 to 6 apples (mixture of red and green)
  • 50g of Butter (salted or unsalted)
  • 100g of Sugar (any sugar you have)
  • Squeeze of a Lemon
  • 1 drop of vanilla essence
  • 1 pack of ready rolled puff pastry

Instructions

Peel and de core the apples

Cut into quarters (or 1/8th dependent on size)

Start melting the butter, sugar lemon juice and vanilla in a frying pan

Add the chopped apples

Keep cooking until the apples are coated and the sugar has started to turn brown.

Take the pan off the heat

Roll out the puff pastry over the caramelised apples in the pan

Tuck the ends of the pastry into the pan so it fits the circle of the pan neatly

place in the oven at 190c for 30 minutes or until the pastry is golden brown

Remove from the oven and be careful not to burn your hands on the hot pan handle

Place a plate on top of the frying pan and flip it over

Your pastry should now be on the bottom and your apples on the top

Slice and serve with cream or ice cream

tarte tatin with vanilla essence

My Apple Tarte Tatin

Notes

Once you have caramelised the apples you can leave it at this point. You can then add the pastry top just before you sit down to eat your main course. Then it should be ready piping hot after your main course

The Ingredients in Apples In Tarte Tatin

The apples, now again so many variations in what apples should be used in this tarte. I prefer granny smiths apples firstly and then any red apple. We must remember though that this is Cheap Dinner Ideas and we use what we have to hand. Usually it is a 50/50 split of red and green apples as this tends to balance out the acidity in the tatin. So if you see a bargain at your supermarket or even better apples of a tree use them

The Sugar, another battle ground of contention. Caster sugar, plain ole white sugar, brown sugar or muscavado sugar. Same rules apply, what ever you have in your own larder/cupboards as long as its sugar. You need the sugar to caramalise and when sugar does it all ends up brown anyway.

The butter, this is a  very big no no for most chefs but, if you don’t have unsalted butter in the house use the salted butter. Its all the rage anyway now, salted caramel so calm down carry on cooking.

The Extra’s, 

Yes there can be more to add to your apple tarte tatin if you so wish. Its your recipe so add what you like. Alcohol, now what would be good with apples. Calvados of course as its made from apple’s anyway. If you do use a spirit ensure that you flambe of the alcohol and intensify the flavour.  Vanilla, now I like to add a few drops of vanilla essence to my apple tarte tatin, my preference.  There is a hint of lemon in my apples and you may call me crazy but, when you peel the apples they start to go brown so I add a little water and some lemon juice in a bowl to stop them doing this. I know we are going to turn the apples brown anyway. Cinnamon is also good to add another dimension.

The Perfect Tarte Tatin

I did say at the beginning that this is simple recipe for Tarte Tatin but the purist  will now be screaming at the screen. The classic apple tarte tatin should be perfectly caramelised and set when you turn it out. It barley moves the sugar and butter have gone to soft set toffee like quality. I am not looking for restaurant quality presentation but something to delight family and friends. However if you wish to go that extra mile and get the perfect apple tarte tatin here are a few recipes from the masters of the art.

Apple Tarte Tatin

Jamie Olivers

Jamie Olivers World Famous Tarte Tatin

Apple Tarte Tatin

Raymond Blanc

Raymond Blanc Tarte Tatin

apple tarte tatin

From Delia Cook book By Lucy Crabb

A Version of Tarte Tatin From Delia Book 

 

 

More Great Apple Dishes

Apple Pie Franginepan 

Caramel Apple Nachos 

Jeremy Lees Apple Tart 

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