Can you freeze dauphinoise

The batter is then formed into balls and deep fried. Some recipes for Potatoes Dauphine roll the balls in bread crumbs before deep frying. Sep 05, in Ingredients Comments 0.

Comments are moderated, and will not appear until the author has approved them. About Submit Your Questions. Sit on a baking sheet to prevent any spills and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling.

Serve with roast dinners or duck breast. Sign up to receive recipe inspiration and foodie openings. Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. To freeze: once cool, wrap the cooked gratin tightly in cling film, then foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 30 minutes or until piping hot.

Keep the potatoes covered in foil until hot, then remove the foil for the last 10 minutes to allow to brown. Remember they are already cooked so you are only heating them up.

You can also add a tiny bit of flour to the mix, and if you use waxy potatoes, the starch content will help to stop further curdling. Potato Dauphinoise are my favourite way of eating potatoes. Layers of potatoes with creamy and cheese, what more could you want?! They are such a treat and the perfect side for a special meal. Take off heat and gently pour potatoes into a buttered dish, spread out thinly and remove rosemary.

If freezing take these out of the oven before they brown, so they do not dry out when you reheat them. Make sure the potatoes are cooled completely before covering then label and freeze. Keep the potatoes covered in foil until hot, then remove the foil for the last 10 minutes to allow to brown. Remember they are already cooked so you are only heating them up. I often run out of ideas for potatoes, so I will give this ago.

Can I ask, could I use plain yogurt instead of cream. Plus would cheddar cheese work. Looking forward to trying more recipes. Can I use any other cheese as an alternative? What would you recommend? Have made this, but had trouble with the cream burning on the bottom of the pan.