Any experienced culinary specialist will confirm that hundreds of different dishes can be prepared from potatoes. And if you take into account those in which a popular vegetable is only a supplement, then their number will increase markedly. However, many dishes have their own history, such as potatoes Dofinua. This product is named after the historical French province of Dauphine, where its original recipe was created in the 19th century. Many people liked the unusual dish and eventually gained worldwide fame. Currently, there are many different options for its preparation. For example, you can consider only the most interesting of them.
Wonderful side dish
Potatoes Dofinua in their homeland are quite respected and popular. It can be found on the menu of both expensive, luxurious restaurants and street cafes. In fact, this dish is a chopped vegetable baked in a creamy milk mixture. For the simplest version of its preparation you will need:
per 1 kilogram of potatoes 0.5 liters of cream (10%), salt, 2 cloves of garlic, 5 tablespoons of butter, a little ground black pepper and nutmeg.
Preparing potatoes "Dauphinois" is very simple:
- First, you need to wash the vegetables and gently peel them. After that, each tuber should be cut into circles no more than 3 millimeters thick. Thicker pieces will bake worse.
- Lightly treat the baking dish with vegetable oil, and then sprinkle any chopped garlic to the very bottom.
- Spread potatoes evenly on top of it. The circles must be overlapped so that the pattern resembles fish scales.
- Sprinkle the product with salt, nutmeg, pepper and pour part of the cream prepared for this. The rest of the potatoes should be dealt with in the same way.
- Put butter at the very end.
- Wrap the mold with foil and send it to the oven for 35 minutes. In this case, the temperature inside it should already be about 180 degrees.
- After the time has passed, the foil needs to be removed, and the potatoes again sent to the oven for 20 minutes, so that it is slightly browned.
Serving Dofinua is better in the dishes in which he was preparing, and then lay out on plates with a tablespoon or spatula.
Non-standard option
In some cases, for better bonding of the layers, the hostesses use an egg, and to fill the product better, the cream is added with milk. Such potato Dauphinois is more delicate and aromatic. For this option, you need the following set of products:
two medium potatoes 200 milliliters of a mixture of milk and cream, pepper, garlic, egg and salt.
The cooking technology of such a dish, in principle, does not differ from the previous one:
- Washed and peeled potatoes cut into even circles of 0.5 cm thick.
- Fold them in a pan, sprinkle with pepper, salt, pour the milk and cream mixture and, putting on fire, cook for 6-7 minutes after boiling.
- Rub the inside out with garlic and oil.
- Put the prepared potatoes there and fill everything with the mixture in which it was cooked. Pre-cooled liquid should be mixed with a beaten egg.
- Bake at 180 degrees in the oven for 40 minutes
If desired, shortly before cooking, the product can be sprinkled with grated cheese. True, in this form it will be called differently.
Quick and tasty
Jamie oliver For beginner homemakers, such “courses” are a real find. Potato Dofinua from Jamie Oliver is cooked no more than 30 minutes, in contrast to the basic version, which usually takes from 1.5 to 2 hours.
To work, you will need the following ingredients:
1 kilogram of washed potatoes, 1 onion, a pinch of salt and pepper, ¾ cup of cream, 2 bay leaves, a little thyme, boiling water, 3-4 anchovies, 1 clove of garlic, ¼ nutmeg, Parmesan cheese.
A famous chef uses his own individual way of cooking:
- First you need to chop the potatoes into thin slices. For this, it is better to use a combine.
- Do the same with onions.
- Turn on the oven so that it has time to gradually warm up to 200 degrees.
- Put the prepared product on a baking sheet.
- Place onion slices on top, and then salt everything, pepper and pour cream on it. Then you need to add bay leaf, thyme, a little boiling water (about ¼ part of the height of the dishes) and put the baking sheet on the stove, turning on the maximum fire.
- Add chopped anchovies and garlic, and then mix well. So the ingredients can exchange with each other their tastes.
- For a better flavor, you can add a little more grated nutmeg.
- Sprinkle with grated Parmesan.
- Cover the baking sheet with foil, reduce the heat and leave the products to simmer for 6 minutes. This time will be enough to make the potatoes soft and easily pierced with a knife.
- You can still sprinkle the dish with grated cheese and leave in the oven until a golden crust forms.
It takes no more than half an hour. But such a violation of standard technology does not affect taste at all. It turns out to be the same rosy and crispy on the outside, and at the same time soft and juicy inside.
Fragrant "Gratin"
Potato gratin Dofinua is a variety of a popular French dish, when cheese or bread crumbs are used to create a crisp. As a rule, five main components are present in it. For the standard version you may need:
400 milliliters of cream, a kilogram of potatoes, 2 cloves of garlic, a teaspoon of ground nutmeg and 300 grams of any hard cheese.
The whole cooking process consists of several mandatory steps:
- First products need to be prepared. To do this, peel the potatoes and crumble them into thin slices, chop the cheese on a coarse grater, and squeeze the garlic through a press.
- Next up is cooking the sauce. To do this, heat the cream without boiling, and then add 2/3 of the grated cheese and wait until it melts. Then introduce the nutmeg with garlic and warm the mass thoroughly so that it becomes homogeneous.
- Put one layer of potatoes in the mold and pour it with sauce. The procedure must be repeated until the products run out. The last layer of this design must be the sauce.
- Put the form in the oven, which has already been heated to 180 degrees, and detect 40 minutes.
- Pour the remaining cheese over the baked product and send the dish to the oven for another 5 minutes.
After that, fragrant gratin with a golden crust can be cut and laid out on plates.
Technique to help
How else can you cook potato Dauphinois? The recipe for a multicooker is also noteworthy. With the help of such kitchen appliances it is not difficult to prepare a real French masterpiece. True, the following ingredients will be required:
for 6 medium potatoes 2 cloves of garlic, 150 milliliters of cream, 10 milliliters of vegetable oil, 2 eggs, 150 grams of hard cheese, salt, 20 grams of breadcrumbs and any spices.
The technology for the multicooker will be as follows:
- First, you need to chop the main products: cut the peeled potatoes in circles, and grate the cheese finely.
- Pour the cream into a deep bowl and beat, adding chopped garlic, salt, egg and spices.
- Add grated cheese and continue stirring. It turns out a gentle and slightly thicker sauce.
- Grease a bowl of crock-pots with butter and sprinkle with breadcrumbs.
- At the bottom, put the potatoes in one row and pour it with the prepared sauce. With the rest of the products you need to do the same. You should get at least 4 layers.
- Close the lid and set the “baking” mode.
An hour later, a timer signal should sound to indicate that the dish is ready. If desired, in a plate it can be decorated with fresh herbs.
French classic
Any housewife can cook delicious potato Dauphinois at home. The classic recipe from Provencal masters provides for the following required components:
600 grams of large potatoes, 4 cloves of garlic, ½ onion, 300 milliliters of fat cream (20-33%), thyme (6 stalks or 1 teaspoon of dried product), rosemary (2 stalks or ½ teaspoon of dried), salt, nutmeg (1/2 pieces or half a teaspoon of powder), pepper and 50 grams of butter.
Cooking method:
- First you need to make a gas station. To do this, onion with garlic should be finely chopped, put in a saucepan and pour in cream. After boiling, remove the products from the heat, add aromatic herbs, and then strain, as soon as the mixture cools down.
- Now comes the highlight. The first step is to chop the potatoes into thin slices and stack them in layers. It is better to take a small dish to make the dish high. Each layer should be greased with oil, pepper, salt a little and sprinkled with aromatic herbs.
- Pour the cream, trying not to violate the integrity of the structure.
- Cover the form with foil and send for half an hour to the oven, preheated to 165 degrees. The potato should be well baked.
- Remove the foil, increase the temperature to 200 degrees and put the dish in the oven again so that it can brown on top.
Eat classic Dofinua better chilled. This will take about 20 minutes, no more.