Masterchef-inspired Dauphinoise Potatoes
A classic French not-too-healthy way to eat potatoes, these dauphinoise potatoes are very similar to a potato gratin but without the extra cheese. Enjoy the crispy top and the soft, buttery bottom.
Equipment
- Mandolin (optional)
- Chef's Knife
- Muffin Tin
Ingredients
- 600 gr potatoes
- 80 gr butter
- 1/2 medium yellow onion
- 6 cloves garlic
- 200 ml single cream
- 350 ml chicken stock
- 1 tbsp Dijon mustard
- Salt
- Pepper
Instructions
- Start by preheating the oven at 170°C/340°F. Grease the muffin tins with butter (we used 6). Cube the rest of the butter and put aside.
- Slice the onion, garlic and potatoes very thinly - they should all be very light and almost see-through, but still maintaining a sort of shape. Ideally, this can be done with a mandolin. If you don't have one, a good knife will do.
- Start assembling by creating the first layer of potatoes, and then adding a couple of slices of onions, garlic, and a couple of cubes of butter. Salt and pepper lightly. Repeat this process for each layer. Make sure that the potatoes are well-pressed together and that there are no gaps between the layers.
- Prepare your stock and add to the single cream. Add the Dijon mustard. Mix well and pour over each tin. Don't overflow the tins. It should be enough to cover the potatoes, but not too much that it turns into a soup.
- Cover with foil and put in the oven for 15 mins. Remove the foil and keep cooking for another 45 mins. The top should be nice, crispy, and slightly brown.