Potatoes Dauphinua: description and ways of cooking

Any experienced culinary expert will confirm that hundreds of different dishes can be cooked from potatoes. And if you consider those in which a popular vegetable is only a supplement, then their number will increase significantly. At the same time, many dishes have their own history, as, for example, the Dauphinua potatoes. This product is named in honor of the historically established French province Dauphine (Dauphine), where in the 19th century and its original recipe was created. Unusual dish to many had to taste 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 garnish

Potatoes Dauphinu in our homeland is sufficiently respected and popular. It can be found in the menu as expensive, luxury restaurants, and street cafes. In fact, such a dish is a chopped vegetable baked in a creamy-milk mixture. For the simplest version of its preparation you will need:

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 "Dauphinua" is very simple:

1. To begin with, vegetables need to be washed and gently peeled off. After this, each tuber should be cut into circles with a thickness of not more than 3 millimeters. Thicker pieces will be worse to roast.
2. Form for baking slightly to treat with vegetable oil, and then to the very bottom to pour out randomly chopped garlic.
3. On top of it, distribute evenly a layer of potatoes. The circles must be overlapped so that the pattern looks like fish scales.
4. Product sprinkle with salt, nutmeg, pepper and pour some of the cream prepared for this. The rest of the potatoes should be treated in the same way.
5. At the end, put butter on top.
6. Wrap the form with foil and send it to the oven for 35 minutes. At the same time, the temperature inside it should already be about 180 degrees.
7. After the time has expired, the foil needs to be removed, and the potatoes should be sent back to the oven for 20 minutes, so that it is lightly browned.

Serve to the table Dauphino better in the dishes in which he was preparing, and then lay out on plates with a table spoon or spatula.

Non-standard variant

In some cases, to better seal the layers of the hostess, use the egg, and to fill the paste better, the cream is added together with the milk. Such potatoes Dauphina is more tender and fragrant. For this option, the following set of products will be required:

On two medium potatoes 200 milliliters of a mixture of milk and cream, pepper, garlic, egg and salt.

The technology of cooking such a dish, in principle, does not differ from the previous one:

1. Washed and peeled potatoes cut into equal slices 0.5 cm thick.
2. Fold them in a saucepan, sprinkle with pepper, salt, pour a creamy milk mixture and, after placing on fire, cook for 6-7 minutes after boiling.
3. Shape the inside with garlic and cover with oil.
4. Put the prepared potatoes there and pour all the mixture in which it was cooked. The pre-cooled liquid must be mixed with the beaten egg.
5. Bake at 180 degrees in the oven for 40 minutes

If desired, shortly before the product can be sprinkled with grated cheese. True, in this form it will be called already in a different way.

Fast and tasty

Jamie Oliver is a famous English culinary specialist who has become famous all over the world thanks to his television programs, where he teaches deliciously and quickly different dishes: from the original to the simplest. For beginners housewives, such "courses" - this is a real find. Potatoes Dauphinua from Jamie Oliver is prepared for no more than 30 minutes, in contrast to the basic version, which usually takes from 1.5 to 2 hours.

For work the following ingredients will be needed:

1 kilogram of washed potatoes, 1 onion, a few 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:

1. First, the potatoes must be cut into thin slices. For this, it is better to use a combine harvester.
2. Do the same with the onion.
3. Turn on the oven so that it can gradually heat up to 200 degrees.
4. Prepared product put on a baking sheet.
5. Place onion pieces on top, and then add salt, pepper and pour the cream. Then you need to add bay leaf, thyme, a little boiling water (about ¼ of the height of the dishes) and put the baking sheet on the stove, including the maximum fire.
6. Add crushed anchovies and garlic, and then mix well. So the ingredients will be able to exchange with each other their tastes.
7. For a better flavor, you can add a little more grated nutmeg.
8. Sprinkle with grated "Parmesan".
9. Cover the baking sheet with foil, reduce heat and leave the products stew for 6 minutes. This time will be enough to make the potatoes soft and easily pierced with a knife.
10. You can also sprinkle the dish with grated cheese and leave in the oven until a ruddy brown.

Everything takes no more than half an hour. But such a violation of standard technology does not affect taste at all. It turns out the same ruddy and crispy from the outside, and at the same time soft and juicy inside.

Aromatic "Graten"

Potato gratin Dauphinua is a type of popular French dish, when cheese or bread crumbs are used to create a crisp crust. In it, as a rule, there are five main components. For the standard version, you might 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 entire preparation process consists of several mandatory steps:

1. First, the products need to be prepared. To do this, potatoes should be cleaned and crumbled in thin circles, cheese - chopped on a large grater, and garlic - squeezed through the press.
2. Then you should do the preparation of the sauce. To do this, the cream should be heated, not bringing to a boil, and then enter 2/3 grated cheese and wait until it melts. Then add nutmeg with garlic and thoroughly warm the mass to make it homogeneous.
3. In the form put one layer of potatoes and pour it with sauce. The procedure must be repeated until the products are exhausted. The last layer of such a design must necessarily be sauce.
4. The form is put in the oven, which is already heated to 180 degrees, and to detect 40 minutes.
5. On top of the baked product pour the remainder of the cheese and send the dish into the oven for another 5 minutes.

After that, a sweetly sieved gratin with a ruddy crust can be cut and laid out on plates.

Technology to help

How else to cook potatoes of Dauphinua? The recipe for a multivarka is also worthy of attention. 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 multivark will be as follows:

1. To begin with, the main products need to be ground: peel potatoes in circles, and cheese - finely grate.
2. Cream pour into a deep bowl and beat, adding crushed garlic, salt, egg and spices.
3. Add grated cheese and continue stirring. It turns out a gentle and slightly dense sauce.
4. Pour a bowl of multivark oil and sprinkle with breadcrumbs.
5. To the bottom in a row lay the potatoes and pour it with the prepared sauce. With the rest of the products, you have to do the same. Must be at least 4 layers.
6. Close the lid and set the baking mode.

An hour later, a timer signal should sound, announcing that the dish is ready. If desired, you can decorate it with fresh herbs.

French classics

Any housewife can at home cook delicious potatoes of Dauphinua. The classic recipe from the Provence masters provides for the presence of the following mandatory components:

600 grams of large potatoes, 4 cloves of garlic, ½ onion, 300 milliliters of fat cream (20-33 per cent), thyme (6 stems or 1 teaspoon of dry product), rosemary (2 stems or ½ teaspoons dried), salt, nutmeg (1/2 pieces or half a teaspoon of powder), pepper and 50 grams of butter butter.

Cooking method:

1. First you need to make a refueling. To do this, the onion with garlic must be finely chopped, folded into a saucepan and poured with cream. After boiling, remove the products from the fire, add fragrant herbs, and then strain as soon as the mixture has cooled.
2. Now comes the main point. First of all, potatoes should be crushed with thin plates and put them into a mold in layers. It is better to take small dishes to make the dish high. Each layer should be smeared with oil, pepper, sprinkle a little and sprinkle with fragrant herbs.
3. Pour the products with cream, trying not to break the integrity of the structure.
4. Cover the form with foil and send for half an hour in the oven, preheated to 165 degrees. Potatoes should be well baked.
5. Remove the foil, increase the temperature to 200 degrees, and again place the dish in the oven so that it can top brown.

To eat the classic Dauphinu is better chilled. It takes about 20 minutes, not more.