24 Feb 2015

Potato Dauphinoise - Cooked in a Steam Combination Oven

Potatoes cooling down
Fresh from the oven, golden and gloriously crisp
This recipe is a bit of a cheats version of the classic potato dauphinoise that we all know and love. It's not quite so indulgent because the usual double cream and Gruyere cheese are substituted with stock and whipping cream. Once cooked and cooled the finished dish can be cut into portions, frozen for a rainy day and reheated in the oven.

Recipes that I make on a regular basis are now being cooked in the steam combination oven and layered potato is particularly successful because it cooks through quickly and evenly without drying out.

Layered potatoes
The potatoes have all been neatly layered,
 the stock and cream poured over, seasoned
 and dotted with butter ready for the oven
layered potatoes which are nearly cooked
The potatoes are nearly ready
 and most of the liquid has been absorbed,
 they are now ready for a grating of cheese and returned to the oven
Showing layers of cooked potatoes
Sadly, one of my favourite pastimes is admiring layers of potatoes!
You will need:  an 18cm square metal tin double lined with baking paper and non-stick baking foil

750g floury potatoes
150ml chicken stock
100ml whipping cream
salt and black pepper
few pieces of butter
25g mature Cheddar cheese

Method for cooking in a conventional oven - for a steam combination oven please refer to your manufacturer's instructions for similar recipes.

1. Preheat the oven to 220ÂșC.
2. Pour the chicken stock and cream into a jug and mix together.
3. Peel the potatoes thinly on a mandolin and place into a bowl of water.  Tip into a colander rinse with cold water.  Tip the potatoes onto a tea towel and dry.
4. Layer the potatoes into the tin, alternating with the liquid and seasoning each layer until all of the potatoes are used up.
5. Place small cubes of butter on the top of the potatoes and place a piece of foil over and cover tightly. Bake for 30 minutes.
6. Remove the foil and return to the oven for 35 minutes until tender. Sprinkle over the cheese and return to the oven for another 10 minutes until golden and bubbling.
7. Cool slightly and cut into portion size servings.

Potato Boulangere

Disclaimer:  The steam combination oven is a private purchase.