Dauphine Potatoes Recipe - Food.com (2024)

9

Submitted by Noo8820

"This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip."

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Ready In:
45mins

Ingredients:
8
Serves:

2-6

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ingredients

  • Choux

  • 14 pint water
  • 1 pinch salt
  • 2 ounces butter or 2 ounces margarine
  • 2 12 ounces strong flour
  • 2 eggs, beaten
  • Potato Mixture

  • 1 lb potato, cooked and mashed
  • 1 ounce butter
  • 1 egg yolk

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directions

  • For the choux paste:

  • Bring the water, salt and butter to a boil in a saucepan.
  • Remove from the heat.
  • Add the flour and mix in with a wooden spoon.
  • Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
  • Remove from the heat and allow to cool.
  • Gradually add the beaten eggs, mixing well.
  • Potato mixture:

  • Add the butter and egg yolk to the warm mashed potatoes; mix well.
  • Season to taste.
  • Mix the choux mixture and the potato mixture together, making sure they are well combined.
  • Mould the mixture into cylinder shapes (or quenelle them using two spoons).
  • Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

Questions & Replies

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Reviews

  1. A very nice dish. Since everything goes together, you can make it a bit more easily my mixing 3 beaten eggs (since getting just a yolk from a chicken is difficult) with the choux pastry and then adding the potatoes and butter (I riced mine first) to the choux-egg mixture. Finally, if you are spoon-quenelle challenged, place the whole preparation into a large freezer bag and cut off a corner. You can now easily pipe the product directly into the oil.

    Doug Mc

  2. Thank you so much for adding this recipe!<br/>I recently ate at the "Stork" in BusenBach , Germany<br/>and they serve this with the Chateax Briand. <br/>After that...I just HAD to have this recipe for my own use.!<br/>Thank you again, its so yummy and amazing.<br/>Rob-

    GourmetBob

  3. ABSOLUTELY ENJOYED THESE LITTLE BUGGERS! I used lemon pepper for seasoning, which gave them just a hint of garlic flavor! We actually devoured them without any sauce, but another time I'll be including a dip on the side! Thanks for a great taste experience! [Tagged, made & reviewed in Please Review My Recipe]

    Sydney Mike

  4. These were great! Very easy to make and very good. I used hot tomato dip as suggested and it was a perfect accompaniment. My 4 year old DS adored them and dipped them into yogurt. Thanks for the recipe!

    mosma

  5. Noo potatoes, well new to me anyway. How have I managed to go through life without this super easy and wonderful dish? I served this with Senora Dilanda's chicken recipe, not a speck was left.I do have one criticism though, these are sooo good the recipe should be doubled.Thanks Noo for another great winner.Brian H

    Brian Holley

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RECIPE SUBMITTED BY

Noo8820

Adelaide, 0

  • 39 Followers
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<p>I live in Adelaide,South Australia,with my wonderful husband,and our two beautiful children. <br />We are originally from Suffolk in England,but moved out here in 2009.<br /><br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg alt=/ /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg border=0 alt=Susie's /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg border=0 alt=Annacia's /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/123HitAMpage.jpg border=0 alt=Photobucket /> <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/1234HitAMPage_Size1.png alt=/ /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /><img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt=/ /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/ZaarStar-AMBanner.jpg border=0 alt=Photobucket /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt=/ /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /> <br /><img src=http://i169.photobucket.com/albums/u208/diner_photos/lazymecookathon.jpg alt=/ /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt=/ /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /><img src=http://i194.photobucket.com/albums/z230/Lainey6605/gimme-5-sm1.jpg border=0 alt=Gimme /><img src=http://i26.photobucket.com/albums/c105/jewelies/Dryandra-1-1.jpg alt=/ /><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/170ae11e.jpg alt=/ /><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/recipetag2-1.jpg alt=/ /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/holidayprmr2.jpg alt=/ /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt=/ /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt=/ /></p>

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FAQs

Are dauphinoise potatoes the same as scalloped potatoes? ›

They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.

How long can you keep dauphinoise potatoes? ›

Potato Dauphinoise Storage Instructions

This recipe can be stored in the fridge for up to 4 days at full flavour. It can also be stored in the freezer for up to 5 months. Remove and let thaw in the fridge overnight before reheating.

How to reheat dauphinoise potatoes in the microwave? ›

You can reheat in the microwave by transferring any leftovers into a microwave-safe dish, covering with cling film and cooking on high for 3-minute bursts, checking after each time until it is piping hot. What do you serve with potato dauphinoise?

What is the difference between dauphinoise potatoes and potato gratin? ›

Dauphinoise is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream, this dish traditionally does not contain any cheese. Potatoes au gratin on the other hand are pre-cooked (usually boiled) potato slices cooked in cream and topped with cheese.

Why did the cream curdle in my dauphinoise potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

What to eat with potato dauphinoise? ›

Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).

What does dauphinoise mean in French? ›

Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.

How do you make James Martin potatoes dauphinoise? ›

Peel and thinly slice the potatoes using a mandolin or sharp knife. Rub the cut sides of the garlic clove all over the sides and bottom of a large non-stick ovenproof dish. Layer up the potatoes, seasoning each layer as you go. Pour over the cream, dot the top with butter and cook in the oven for 1 hour.

Can you reheat dauphinoise potatoes twice? ›

Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

Is it OK to reheat dauphinoise potatoes? ›

One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated).

Can you leave skin on potatoes for dauphinoise? ›

Controversially Ben doesn't peel his potatoes; Ben comments “the potato skin brings extra flavour, fibre, texture and gives the final dish that bit more crunch”. Just give them a wash and a scrub to remove any dirt.

Can I freeze gratin dauphinois? ›

Cover and keep chilled for up to 48 hours, then reheat in a medium oven until piping hot.. How to freeze – cool the finished dauphinois in its dish, wrap well in cling film, then freeze for up to 2 months. Defrost in the fridge overnight and reheat in a medium oven until piping hot.

Can you make au gratin potatoes ahead and reheat? ›

Can au gratin potatoes be made ahead of time? You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

How do you reheat potatoes without getting them soggy? ›

Reheat a Baked Potato on the Stovetop

Add a little olive oil to a skillet over medium-low. Cut the potatoes in half and put the cut sides in the pan. Cover with a lid and cook for three to four minutes. Once heated, remove the lid and flip the potatoes, heating on all sides, so the skin gets crispy.

What's another word for dauphinoise? ›

Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.

What is the real name for scalloped potatoes? ›

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

What is the difference between all gratin potatoes and scalloped potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

What is another name for potato scallops? ›

In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.

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