This is a nice alternative to roast potatoes or mash for a traditional Sunday Lunch, or to accompany any midweek meat and two veg meal. I find it easier and more rewarding than boiling potatoes for a mash, and that is simply because I take the revolutionary step of not peeling potatoes. It is because of this that I recommend using my favourite potato, red skin as the skin has a lighter flavour and more tender texture, not all dusty and chewy like regular potatoes. Cleaned and shiny baking potatoes or King Edward work well too. Just thinly slice them, boil them (in milk and vermouth and a touch of cream but nothing rich and heavy) and toss them into a pan to bake in the oven. It's not really dauphinoise, (Although it does fit the definion kf scalloped potatoes, and it's a charming name) as the whole objective of that dish is to slice the peeled potatoes translucently thin so they absorb the cream and milk and bake to form something you can cut and serve like lasagne. You'd need either machinery or ninja knife skills to produce it, and thus I recommend bypassing that extra effort and making this.
1)Slice 6 potatoes (I love red skin) fairly thinly, but not as thin as a true Dauphinoise, and gently poach in 300ml full-fat milk, with some ground pepper, salt, nutmeg, a pinch of mustard powder, 300ml cream to add thickness, but not a lot, and a glass of white wine, or just use half the amount of vermouth like I did, as I didn't have a bottle of white to open. Onion goes well here too, thinly slice 1 or 2 peeled white onions and cook them with the potatoes.
2)When they're slightly soft, but not crumbly, transfer to a large buttered dish.
3)Bake at 200 degrees for 30 minutes.
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