What type of potatoes for dauphinoise

There's an interesting divergence in opinion here. Nigel Slater writes that "potatoes are generally the yellow, waxy sort so the slices keep their shape, though some of us prefer the collapsing floury varieties", but, apart from Richard Olney, writing in the masterful French Menu Cookbook, everyone from Michel Roux Jr to Stevie Parle go for the distinctly fluffy likes of Maris Piper.

Looking further afield, I find support for Slater's waxier spuds from Elizabeth David and Raymond Blanc, but still, there's no clear consensus.

I much prefer the firm kind though: floury potatoes become stodgy in such a rich sauce, while more robust Maris Peers or Charlottes offer a textural contrast. Whatever you use, it's vital, as Nick Nairn observes in his Cook School book, to get the slices really thin, or they won't cook through, yet it's almost impossible to do this with a knife. A mandoline should be deployed with care, as I discovered to my cost. One fingertip down, I'd advise using a food processor if you have one with a suitable attachment.

That some kind of cream is involved is, I'm afraid, almost sadly inevitable — although some older recipes, including Escoffier's, use eggs instead. I find Olney's sauce, made from milk and eggs, separates during cooking, into a firm, eggy and very tasty element, and some rather less appetising creamy-coloured liquid.

Roux Jr, who gives a beautifully simple recipe in his book A Life in the Kitchen, uses straight double cream, at room temperature — toss the potatoes in it, and you're ready to bake. It's wonderfully rich and sticky, but perhaps a little heavy unless you're planning on serving it in Michelin-starred miniature portions. The milk-and-cream mixture favoured by Nairn, Blanc, Parle and Bristolian chef Josh Eggleton yields more of a homely result.

See more Easter made easy recipes By Suzie Lee Arbuthnot. See more dauphinoise potatoes recipes 8. By The Hairy Bikers. See more potato recipes Dauphinoise potatoes. Preparation time less than 30 mins. Cooking time 30 mins to 1 hour. Serves Serves 6. Potatoes Dauphinoise. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video. Remove from oven and grate nutmeg over top just before serving.

Reviews 9. Martha Stewart Member. Rating: 2 stars. It tasted almost as good as mine but Martha or your people I challenge you on this one. Call me. I may share my recipe secrets Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders.

Home Recipes Next level dauphinoise potatoes. Save recipe. Next level dauphinoise potatoes. By Barney Desmazery. Preparation and cooking time. Prep: 30 mins Cook: 1 hr and 10 mins. Share on facebook.

Share on twitter.