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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… French Dauphinoise Potatoes with Milk Cream Butter European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 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

Try these great French Boulangere Potatoes Recipe. A perfect Cheap Dinner Idea 

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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.

To add more or different flavours you could add other herbs to you Boulangere Potatoes with rosemary and garlic

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… Sides How To Cook Boulangere Potatoes European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 Calories estimated 20 grams Fat estimated
Rating: 4.0/5
( 2 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. Woody 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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