Delia Smith’s Dauphinoise Potatoes: A Creamy British Classic

Delia Smith is a British culinary legend known for her impeccable recipes. She has graced us with her exquisite take on Dauphinoise Potatoes. This dish strikes the perfect balance between simplicity and sophistication. It is a  creation of a delightful culinary experience that’s sure to impress anyone. I’ve had the pleasure of preparing and savoring this recipe countless times. Today I’m thrilled to share it with you. Let’s embark on this culinary journey together and create a masterpiece.

Different Types of Potatoes Dishes:

Before navigating the world of potato dishes, let’s distinguish between the trio of delights:

Potato Gratin: Think layers of cheesy potatoes, a rich and indulgent choice.

Dauphinoise Potatoes: This dish celebrates simplicity, starring creamy sauce and perfectly sliced potatoes, minus the cheese.

Scalloped Potatoes: Lighter with a milk-based sauce, it offers a fluffy texture and sometimes a crunchy breadcrumb topping.

Each has its own unique charm, catering to different tastes and occasions. Now, you’re equipped to choose the perfect potato creation for any meal.

How to Make Delia Smith’s Dauphinoise Potatoes Overview:

Delia’s Dauphinoise Potatoes are a true delight. It is a combination of layers of tender, thinly sliced potatoes with a luscious cream and garlic infusion. The result is a creamy, flavorful, and beautifully baked side dish that pairs perfectly with a variety of mains. With a prep time of approximately 20 minutes and a baking time of 1 hour and 20 minutes, this recipe yields enough to serve 4-6 hungry individuals.

Ingredients:

• Floury potatoes: 2.2 lbs
• Whole milk: 3/4 cup plus 2 tablespoons (200 ml ) 
• Heavy cream: 1 1/4 cups (300ml)
• Nutmeg: A pinch of freshly grated nutmeg
• Garlic cloves: 2. Peel the cloves and finely chop
• Black pepper: freshly ground
• Salt
• Butter: we will use it to  grease the baking dish

Instructions:

1. Preheat your oven to 160°C (320°F).
2. Peel the potatoes and thinly slice them into rounds. Aim for approximately 1/8 inch (3 mm) thickness. You can use a mandoline slicer for precision.
3. In a medium saucepan, combine the heavy cream, whole milk, chopped garlic, and a pinch of freshly grated nutmeg. Season generously with salt and black pepper. Place the saucepan over low heat and warm the mixture gently. Ensure it doesn’t boil. Once it’s warmed through and the flavors have melded, remove it from the heat.
4. Take a well-buttered, ovenproof dish. Try to choose a rectangular one. Arrange a layer of sliced potatoes evenly at the bottom.
5. Pour a small portion of the cream mixture over the potatoes, just enough to lightly coat them.
6. Continue layering potatoes and pouring the cream mixture until you’ve used all the potatoes and the cream mixture. Make sure the top layer is coated well with the cream.
7. Cover the dish with aluminum foil. Place the dish in the preheated oven. Bake for 1 hour.
8. After an hour, remove the foil and bake for an additional 15-20 minutes. Check if the top is beautifully golden and the potatoes are tender when pierced with a knife.
9. Once done, let it rest for a few minutes before serving. This allows the flavors to meld further.

Nutritional Value (per serving, assuming 6 servings):

Calories: 475

Carbohydrates: 45g

Protein: 6g

Fat: 31g

Saturated Fat: 19g

Cholesterol: 111mg

Sodium: 151mg

Fiber: 4g

Sugar: 4g

Also Read: Delia Smith Coronation Chicken Recipe

Frequently Asked Questions (FAQs):

Can I use any type of potato for this recipe?

While you can use other potato varieties, Maris Piper or King Edward potatoes are preferred for their creamy texture and flavor.

Is it necessary to use a mandoline slicer for the potatoes?

A mandoline slicer ensures even and consistent slices, but you can also use a sharp knife if you’re comfortable with it.

Can I prepare this dish in advance?

You can assemble the dish one day and refrigerate it. Just remember to bring it to room temperature before you start baking.

Can I substitute light cream for heavy cream?

Heavy cream is recommended for the best results. However, you can use light cream if you prefer a slightly lighter version.

What can I serve with Dauphinoise Potatoes?

This dish pairs wonderfully with roasted meats, poultry, or a side for a vegetarian meal. It’s a versatile accompaniment.

Conclusion:

Delia Smith’s Dauphinoise Potatoes are the epitome of comfort and elegance on a plate. With layers of creamy potatoes infused with garlic and nutmeg, it’s a dish that transforms humble ingredients into a culinary masterpiece. Whether you’re hosting a special dinner or just craving a delightful side dish, this recipe is sure to impress your guests and leave them asking for seconds. Enjoy the warmth and richness of this classic British comfort food!

Delia Smith’s Dauphinoise Potatoes

• 2.2 lbs Floury potatoes
• 200 ml Whole milk
• 300 ml Heavy cream
• Nutmeg (A pinch of freshly grated nutmeg)
• 2 Garlic cloves (Peel the cloves and finely chop)
• Black pepper (freshly ground)
• Salt
• Butter (We will use it to  grease the baking dish)

1. Preheat your oven to 160°C (320°F).

2. Peel the potatoes and thinly slice them into rounds. Aim for approximately 1/8 inch (3 mm) thickness. You can use a mandoline slicer for precision.

3. In a medium saucepan, combine the heavy cream, whole milk, chopped garlic, and a pinch of freshly grated nutmeg. Season generously with salt and black pepper. Place the saucepan over low heat and warm the mixture gently. Ensure it doesn't boil. Once it's warmed through and the flavors have melded, remove it from the heat.

4. Take a well-buttered, ovenproof dish. Try to choose a rectangular one. Arrange a layer of sliced potatoes evenly at the bottom.

5. Pour a small portion of the cream mixture over the potatoes, just enough to lightly coat them.

6. Continue layering potatoes and pouring the cream mixture until you've used all the potatoes and the cream mixture. Make sure the top layer is coated well with the cream.

7. Cover the dish with aluminum foil. Place the dish in the preheated oven. Bake for 1 hour.

8. After an hour, remove the foil and bake for an additional 15-20 minutes. Check if the top is beautifully golden and the potatoes are tender when pierced with a knife.

9. Once done, let it rest for a few minutes before serving. This allows the flavors to meld further.

British