The latest recipes

Dauphinoise potatoes

Dauphinoise potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 500 g new potatoes
  • a bigger red onion
  • 2 tablespoons olive oil
  • 3 cloves of garlic
  • 100 ml cooking cream
  • 100 g parmesan ras
  • 100 g grated cheese
  • grated nutmeg
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Dauphinoise Potatoes:

New washed and cleaned potatoes are cut into thin slices by the robot. So is red onion. Mix and place in a pan that will go in the oven. Sprinkle with olive oil, season with salt and pepper and put the tray on the stove, heat the potatoes a little. Add the crushed garlic through the press. Stir occasionally. Then add sour cream, Parmesan cheese and grate a quarter of the nutmeg. Put the tray in the hot oven and leave it until it starts to brown slightly. At the end, sprinkle with grated cheese and let it gratinate nicely.


Dauphinoise potatoes. A recipe you will never fail with!

"Dauphinoise" or au gratin potatoes are exceptionally delicious and extremely easy to prepare. The extra fine and creamy texture inside and the super appetizing crust on the outside, make this dish an absolute delight. They are excellent served hot, as a side dish or as a main course. Enjoy them with your loved ones. Good appetite!

ingredients

Method of preparation

1. Mix the butter with the garlic given through the grater and grease the baking tin with this mixture.

2. Wash the potatoes and peel them.

3. Cut the potatoes into slices of about 2 mm, and then place them in the form.

4. Mix the cream with the egg, half of the cheese (grated), nutmeg, salt and pepper.

5. Pour this mixture over the potatoes.

6. Sprinkle with the rest of the grated cheese.

7. Place the potatoes in the preheated oven at 200 degrees for 45-50 minutes.


Ingredients for the duck recipe with Dauphinoise potatoes

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 sprigs of thyme (green)
  • - 2 cloves garlic
  • - Salt
  • - Pepper to taste
  • Dauphinois potatoes
  • - 200 g of potatoes, clean and cut into thin slices
  • - 150 ml sweet cream
  • - 100 ml of milk
  • - 30 g Butter
  • - 2 cloves of garlic cut into thin slices
  • - Salt pepper
  • - Optional: ground nutmeg

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Preparing dauphinois potatoes: 120 minutes. It is important to start preparing with this stage!

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A suitable vessel for the oven (a higher ceramic form, a terrine form) of 1-1.5 l so quite small
& ndash Optional: a tray with grill and / or mandolin

Preparation for Duck Breast with Dauphinoise Potatoes, classic French recipe

Step 1:
Preheat the oven to 160 degrees. In parallel, clean, wash, cut into strips and arrange the potatoes in the shape of a ceramic oven. Among the layers of potatoes will add finely chopped garlic, salt and butter cubes. Mix the cream with the pepper and nutmeg and add over the potatoes
Step 2: Place the potato bowl for 90 minutes at 160 degrees. After 90 minutes, raise the oven temperature to 180 degrees for another 30 minutes. As soon as the oven temperature rises, you can start cooking the duck meat.
Step 3:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!

Duck breast with Dauphinoise potatoes, classic French recipe

Step 4:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.

Step 5:
Leave the duck meat in the oven at 190 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: the duck breast must have a correct layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the fridge, it is recommended to let the meat reach room temperature for 30 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Duck breast with Dauphinoise potatoes, classic French recipe


Potatoes and carrots au gratin with sour cream and garlic in dauphinois style & # 8211 in the oven

Potatoes and carrots au gratin in dauphinois style & # 8211 in the oven. How to make gratin from potatoes and carrots? Baked potatoes and carrots with milk, sweet cream, garlic and cheese crust. Carrot recipes. Potato recipes. Recipes for au gratin vegetables. Garnish recipes.

It's great the combination of thin slices of potatoes and carrots au gratin in milk with sweet cream flavored with garlic and having a brown crust of melted cheese! Everything is cooked in one pan (form) and the result is very nice.

We made these gratin potatoes and carrots a few days ago and we really liked them. They were the perfect garnish next to a duck breast with oranges and Cointreau (the recipe here).

Everything is prepared quickly and easily: slice the potatoes and carrots very thinly, place them in a heat-resistant form greased with butter and bathe them in a milk mixture with sweet cream flavored with garlic. Simple! The oven does all the work and we have no worries. This vegetable gratin with cheese and cream is not only a side dish but can also be a main course or a hot ovo-lacto-vegetarian snack.

The recipe for these gratinated potatoes and carrots is inspired by two famous dishes that are prepared only with potatoes: gratin dauphinois (which is made with milk and / or sweet cream and does not contain cheese) and gratin savoyard (which is made with meat soup and has a cheese crust). See here how I made a classic dauphinois gratin next to a roasted piglet.

From the quantities below results 6-8 servings of potatoes and carrots au gratin with cream and garlic in dauphinois style.


Dauphinoise potatoes. A recipe you will never fail with!

"Dauphinoise" or au gratin potatoes are exceptionally delicious and extremely easy to prepare. The extra fine and creamy texture inside and the super appetizing crust on the outside, make this dish an absolute delight. They are excellent served hot, as a side dish or as a main course. Enjoy them with your loved ones. Good appetite!

ingredients

Method of preparation

1. Mix the butter with the garlic given through the grater and grease the baking dish with this mixture.

2. Wash the potatoes and peel them.

3. Cut the potatoes into slices of about 2 mm, and then place them in the form.

4. Mix the cream with the egg, half of the cheese (grated), nutmeg, salt and pepper.

5. Pour this mixture over the potatoes.

6. Sprinkle with the rest of the grated cheese.

7. Place the potatoes in the preheated oven at 200 degrees for 45-50 minutes.


Contents

The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes. [2]

Gratin dauphinois is made with thinly sliced ​​raw potatoes, milk or cream, and sometimes Gruyère cheese cooked in a buttered dish rubbed with garlic. The potatoes are peeled and sliced ​​to the thickness of a coin, usually with a mandolin they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven the heat is raised for the last 10 minutes of the cooking time. [3] [4]

Some purists insist that a gratin dauphinois must not include cheese, which would make it a gratin savoyard. [5] Nonetheless, recipes given by many chefs including Auguste Escoffier, Austin de Croze, Robert Carrier, and Constance Spry call for cheese and eggs. [3] [6] [7]

It is distinguished from ordinary gratin potatoes by the use of raw rather than boiled potatoes. [8] It is a quite different dish from pommes dauphine. [3]


Talking to Kera Calița from Jariștea and rummaging through her gastronomic library, we find out that, after eighteenth-century France, Parmentier tirelessly campaigned for the introduction of New World potatoes into the daily menu of the people, starting with the twentieth century. Tasty 19th century potatoes they have become not only a widespread ingredient but also a source of inspiration for the great French chefs. That is why, not coincidentally, the phrase "French potatoes" has spread rapidly around the world.

So what are the celebrities French fries, which some consider just a trivial garnish for many steaks and call them with a strange contempt "some french fries and nothing more"? Let's just think about the international career they had: already, in 1802, Thomas Jefferson was serving his guests at an official dinner held at the White House "French-style french fries" (the menu stated in French "Raw fried potatoes, in small slicesOriginally, however, this dish has been quoted since 1629 by a Spanish monk, in full missionary action in Chile. From the Andes, where there are about 2,000 types of potatoes, potatoes have crossed the Atlantic on The Old Continent, in the Iberian Peninsula, then, as Spain owned the Netherlands, they reached the Flemings around 1680, from them to the Walloons, after which they crossed the border into the Hexagon, where they began to be prepared in the same way. .

If they were cut thin at length, in the form of matches, then they were boiled a little in salted water, after which they were fried in an oil bath, they came out fries. If, however, they boiled a little more, flavors were added, then, when the water decreased, they were filled with milk, and when the potatoes were half-crushed they were passed with butter, we could talk about puree. Then, from this puree, small balls could be made, baptized with nutmeg, beaten egg yolk and cream before being kneaded, which could be fried or baked to obtain duchess. For a more special shape, they could be modeled by hand or put the composition in a spray, from which a skilled cook squeezed a poppy seed puree, before gilding it with or without hot oil.

In different regions of France are made all kinds of purees and other delicious dishes based on potatoes and combinations thereof. For example, aligot, a rural specialty originating in Aubrac (Aveyron, Cantal and Lozère), which spread in the last quarter of the nineteenth century in the rest of the Massif Central, then became popular especially through the exodus of coal traders (the bougnats) to Paris. This puree takes its name from the cheese metonymy tome d’Aligot (fermented white cheese, but unsalted and unripe), with which the boiled potatoes are mixed with cream, butter and a clove of finely chopped garlic, to obtain an elastic texture, similar to that of raclette. But the aligot not to be confused with at truffle, a traditional dish from Cantal, the neighboring mountain area, for which the potatoes are first steamed and then partnered, in addition to butter, cream, garlic and grated cheese, and with the pork chops.

In Alsace, potatoes are made baeckoeffe (or four de boulanger, because it is often prepared in the big bakery oven), a kind of filling stew, in which, in addition to the delicious tubers, there are also pieces of meat and vegetables, all cooked for a long time together with spices and white wine . In the Ardennes (the Ardennes countryside), especially in the Meuse valley, is made bayenne or baienne, from boiled potatoes, fried onions and generous pieces of ham.

In Picardy (lin Ponthieu), we prefer, however, steak, a round peasant pudding, made of potatoes, onions and fatty pork, with a golden crust of beaten egg. In the kitchens of the Arve and Arly mountain valleys, we find farcement, a similar recipe, but enriched with prunes and raisins, so it can be served as a dessert at Sunday table. In the villages of the Corréze department (near Limoges), a stuffing is made, a kind of bun the size of a goat's fist, made from grated raw potatoes, mixed with millet flour, chopped garlic, salt, pepper and parsley, cooked in a bain marie. The wealthy peasants also put a round piece of sausage in the middle of the bun.

Farinade is a omelette with potatoes and cheese, thickened with flour, from Auvergne, and ganefles they are made in Alpe d’Huez and Deux Alpes, from grated potatoes, pan-fried with cheese and beaten eggs, at the end being rolled a little and in breadcrumbs with hot butter. Perhaps, however, the most famous French baked potato recipes are those involving classic gratin. A version of gratinated potatoes like in Grenoble is the famous pudding dauphinoise.

For this, it is required to heat the oven well before the weather. Meanwhile, grease a pan with butter. Separately, wash, peel and cut the potatoes into round and fairly thin slices. In a bowl, next to it, mix sour cream with milk, crushed garlic and your favorite spices, which, again, can not miss the nutmeg. This composition is poured over the slices of potatoes placed in several layers superimposed in a casserole or tray. For a fabulous crust, top with plenty of smoked cheese. This pudding dauphinoise of au gratin potatoes, in which some also add diced chicken breast or quarters of mushrooms (morelles), can be served hot with a cup of cream poured on it, but can be tasty and cold the next day.

Another classic pudding recipe, found especially in mountainous areas, where the soul is in great need of heat at winter time is Savoyard tartiflette (caressed and chubby), which is necessarily made with Reblochon cheese, yellow-orange, with a noble white mold crust. The potatoes are baked in a ceramic bowl together with this raw and whole cow's milk cheese, with lightly pressed and uncooked pasta - which is also made in the departments of Savoie and Haute-Savoie, onion (shallots), smoked ham and white wine.

The proportions are 1 - 1.2 kg of boiled potatoes and then sliced ​​round, 200 grams of smoked cubes, 2 large chopped red onions diced about a quarter of a finger, 2 cloves of finely chopped garlic - all three of these ingredients being pulled together at pan until translucent, 500 grams of creamy Reblochon cut into cubes and melting the mixture from the pan poured over potatoes, 6 -7 tablespoons of greasy cream topping the Alpine gastronomic architecture, salt and black pepper to taste, and butter to grease the tray before to pour into it the tasty composition, which connoisseurs say is amazing when it is taken hot from the oven and brought to the table with various pickles, among which can not miss pickles cucumbers and chives.

A recipe fine, creation of a famous pastime of the late nineteenth century is Apples Anna, a casserole of thinly sliced ​​potatoes and mashed in butter, from which turrets are made which are wrapped in parchment foil and put in the oven over a low heat. The patent for this dish, dated 1870, is attributed to Adolphe Dugléré, one of the brilliant disciples of the great Lent. He was the chef of the Parisian restaurant Café Anglais, and the name of this treat was given in honor of a famous courtesan of the time, Anna Deslions (mistress of the cousin of Emperor Napoleon III and one of those famous The Insubordinates, women "not subject" to any constraint of morals), with whom the culinary artist was hopelessly in love. … How many old French recipes based on potatoes, so many love stories - the sacred love of gastronomy First of all, because the kitchen has always been a sanctuary in the magical Hexagon, full of flavors!


Ingredients for the duck recipe with Dauphinoise potatoes

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 sprigs of thyme (green)
  • - 2 cloves garlic
  • - Salt
  • - Pepper to taste
  • Dauphinois potatoes
  • - 200 g of potatoes, clean and cut into thin slices
  • - 150 ml sweet cream
  • - 100 ml of milk
  • - 30 g Butter
  • - 2 cloves of garlic cut into thin slices
  • - Salt pepper
  • - Optional: ground nutmeg

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Preparing dauphinois potatoes: 120 minutes. It is important to start training with this stage!

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A suitable vessel for the oven (a higher ceramic form, a terrine form) of 1-1.5 l so quite small
& ndash Optional: a tray with grill and / or mandolin

Preparation for Duck Breast with Dauphinoise Potatoes, classic French recipe

Step 1:
Preheat the oven to 160 degrees. In parallel, clean, wash, cut into strips and arrange the potatoes in the shape of a ceramic oven. Among the layers of potatoes will add finely chopped garlic, salt and butter cubes. Mix the cream with the pepper and nutmeg and add over the potatoes
Step 2: Place the potato bowl for 90 minutes at 160 degrees. After 90 minutes, raise the oven temperature to 180 degrees for another 30 minutes. As soon as the oven temperature rises, you can start cooking the duck meat.
Step 3:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!

Duck breast with Dauphinoise potatoes, classic French recipe

Step 4:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.

Step 5:
Leave the duck meat in the oven at 190 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: the duck breast must have a correct layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the fridge, it is recommended to let the meat reach room temperature for 30 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Duck breast with Dauphinoise potatoes, classic French recipe


Dauphinoise potatoes according to the French cream potato recipe

You love the culinary art and enjoy the specialties of French cuisine, so fine and cosmopolitan. To convince you that sophisticated tastes do not necessarily mean complicated recipes, try to prepare dauphinoise potatoes according to the French cream potato recipe.

You will see that these potatoes do not resemble other potato dishes that we have prepared for you over time. Neither with the vegan recipes of baked potatoes, nor with the recipes of peasant potatoes in the oven or those of baked potatoes in the oven, nor with the recipes of sweet potatoes and not even with the recipe of duchesse potatoes belonging to the same rich gastronomy. Here's what makes the Dauphinoise potato recipe so special and how you can prepare it like in French cookbooks!


I bought some beech trout at a reduced price. What my mother invented can amaze even the most skilled gourmets!

We present you a recipe for a delicious casserole of beech sponges with potatoes. Get a delicious, filling and very economical dinner, perfect for the whole family. It can be served as such or as a side dish for meat dishes. Enjoy your loved ones with a less common hot dish.

INGREDIENTS

-3 tablespoons olive oil

METHOD OF PREPARATION

1. Prepare the necessary ingredients.

2. Peel and chop the onion. Fry it in a pan with hot oil for 4-5 minutes. Stir constantly.

3. Wash the mushrooms and arrange them on a kitchen towel. Cut them into larger pieces and add them to the pan. Stir. Fry for 2-3 minutes.

4. Season the mushrooms with salt, ground black pepper and crushed garlic. Stir and fry for another 4-5 minutes.

5. Wash and peel the potatoes. Cut them into thin slices. Sprinkle with salt and ground black pepper. Sprinkle with a little oil and mix.

6. Grease a baking tin with oil. Arrange the potatoes in a single layer and pour 1 tablespoon of water. Add the mushrooms with onions and even out.

7. Grease with cream and decorate with fresh cumin. Cover the baking tin with aluminum foil (as tightly as possible) and place in the preheated oven at 170 ° C for 40 minutes.

8. Put the cheese through the small grater.

9. Remove the form from the oven. Sprinkle with grated cheese and return to the oven for another 10-12 minutes.