Delia Smith Creamy Potato Dauphinoise Recipe

Delia Smith’s Potato Dauphinoise is a culinary classic that epitomizes comfort and sophistication in every bite. This recipe is a personal favorite, honed over time to capture the essence of what makes this dish so beloved. It’s a harmonious blend of simplicity and indulgence, where thinly sliced potatoes are transformed into a creamy, luscious gratin. With its rich layers of flavor and texture, this dish is a testament to the time-honored tradition of French cuisine, adapted to suit the modern kitchen. Here, I share the secrets to achieving that perfect balance of creamy texture and golden crispness that makes this recipe a standout.

How To Make Delia Smith Dauphinoise Potatoes Recipe Overview

Potato Dauphinoise, also known as gratin dauphinoise, is a sumptuous side dish that’s perfect for impressing guests or treating yourself on a cozy night. My version amplifies the creaminess, following Delia Smith’s preference for an abundance of cream, which lends the potatoes an irresistibly smooth and velvety texture. This recipe is straightforward but requires a bit of patience and love. Expect a cooking time of about 1 hour and 30 minutes, and it serves about 6 people as a side dish.

Ingredients

• Potatoes (1.5 lbs / 680 g): Opt for King Edward, Maris Piper, or Yukon Gold potatoes. Their floury texture absorbs the creamy sauce beautifully.
• Garlic (1 medium clove, crushed): Adds a subtle, aromatic hint to the dish without overpowering the creamy goodness of the potatoes.
• Double Cream (7.5 fl oz / 220 ml): The star of the show, this rich cream provides the luxurious, velvety texture that defines Delia’s Potato Dauphinoise.
• Milk (7.5 fl oz / 220 ml): Combining with the cream, milk ensures the right creaminess level without making it too heavy.
• Freshly Grated Nutmeg (A pinch): A touch of nutmeg elevates the flavors, offering a warm, aromatic note to the dish.
• Butter (1.5 oz / 40 g): Dotting the top with butter creates a golden, crispy crust that contrasts perfectly with the creamy interior.
• Salt and Freshly Milled Black Pepper (To taste): Seasoning is key to enhancing the flavors of each layer of potatoes.

Instructions

1. Preparation: Begin by preheating your oven to 355°F (180°C). Peel and thinly slice the potatoes, aiming for even, thin slices for uniform cooking.
2. Layering: In the buttered gratin dish, arrange a layer of potato slices, overlapping them slightly. Sprinkle with some salt, pepper, crushed garlic, and a touch of nutmeg. Continue layering the potatoes, seasoning each layer as you go.
3. Adding Cream: Once all the potatoes are layered, pour the cream and milk mixture over them. The liquid should come almost to the top layer of the potatoes.
4. Baking: Dot the top with small pieces of butter. Place the dish in the oven and bake for about 1 hour and 30 minutes. The top should be golden brown, and the potatoes tender when pierced with a knife.
5. Resting: Let the dauphinoise rest for a few minutes before serving. This allows the cream to set slightly, making it easier to serve.

Recipe Tips

Here are some helpful tips to ensure your Potato Dauphinoise turns out perfectly:

Thin Slices: Take your time to slice the potatoes thinly and evenly. A mandoline slicer can be a handy tool for this task, but a sharp knife works, too.

Floury Potatoes: Choose floury potatoes like King Edward, Maris Piper, or Yukon Gold for the best results. They absorb the creamy sauce beautifully.

Layering: Layer the potatoes evenly, seasoning each layer with salt, pepper, and a pinch of nutmeg. This ensures consistent flavor throughout.

Cream and Milk Mixture: Make sure the cream and milk mixture covers the top layer of potatoes almost to the brim. It ensures they cook and absorb the cream uniformly.

Baking Time: Keep an eye on the dish as it bakes. It’s ready when the top is golden brown, and the potatoes are tender when pierced with a knife.

Resting: Allow the Potato Dauphinoise to rest for a few minutes before serving. This lets the cream set slightly, making it easier to serve.

Customize: Feel free to add grated cheese, herbs, or other seasonings to suit your taste. This dish is versatile and welcomes personalization.

Make Ahead: You can assemble the dish ahead of time and refrigerate it, adding extra baking time if necessary when you’re ready to cook.

Serving: Serve as a side dish with roasted meats or as a standalone indulgence. It’s perfect for special occasions or cozy dinners. Enjoy the creamy delight!

Also Read: Delia Smith Crab Apple Jelly

FAQs

Can I use a different type of potato?

Absolutely, you can use different types of potatoes for this recipe. While King Edward potatoes are ideal for their floury texture, other varieties like Maris Piper or Yukon Gold also work well. These alternatives still provide the necessary fluffiness and absorb the creamy sauce nicely. Just ensure the potatoes you choose are good for baking and can hold their shape while absorbing the flavors. Avoid waxy potatoes, as they don’t give the desired creamy texture.

How thin should the potato slices be?

For the best results, slice the potatoes about 1/8 inch thick. This is roughly the thickness of a coin. Keeping the slices this thin ensures they cook evenly and soak up the cream and flavors well. If the slices are too thick, they might not cook through properly. A mandoline slicer is a great tool for getting uniform slices. If you’re cutting by hand, just try to keep them as even as possible. Consistent thickness is key for a perfect dauphinoise.

Can I add cheese to this recipe?

Certainly, you can add cheese to this recipe if you like. While traditional Potato Dauphinoise doesn’t include cheese, many variations do. Grated Gruyère or Parmesan cheese sprinkled over the top layer before baking adds a delightful cheesy crust. It’s a delicious twist that enhances the flavor profile. Just remember that if you decide to add cheese, it will bring its unique savory richness to the dish, complementing the creaminess of the potatoes. It’s a matter of personal preference, so feel free to get creative with your toppings.

How can I tell when the dish is done?

You can tell when the dish is done by checking the top and the potatoes. The top should turn golden brown and develop a crisp texture. When you insert a knife or fork into the potatoes, they should be tender all the way through with no resistance. If they’re still firm in the middle, it needs a bit more time. Achieving the perfect balance of a crispy top and tender potatoes is the key to a successful Potato Dauphinoise.

Can this dish be made ahead of time?

Yes, you can prepare this dish ahead of time. You can assemble the Potato Dauphinoise and refrigerate it a day in advance. Just cover it well with foil or plastic wrap to keep it fresh. When you’re ready to bake it, allow for an additional 10-15 minutes of baking time since it will be cold from the fridge. This makes it a convenient option for planning your meals in advance or for entertaining guests without the last-minute rush. Enjoy the flexibility of this delicious dish!

Conclusion

Delia Smith’s Potato Dauphinoise is a timeless dish that never fails to impress. Its simplicity, combined with the richness of cream and butter, makes it a luxurious addition to any meal. Whether you’re hosting a dinner party or simply craving something comforting, this recipe is sure to satisfy. Enjoy the creamy goodness!