Dauphine Oven Baked Potatoes
Elevate your potato game with these irresistible Dauphine Oven Baked Potatoes, a luxurious fusion of creamy mashed potatoes and airy choux pastry. Perfectly crispy on the outside and decadently soft on the inside, these golden bites are an elegant addition to any meal. Made with simple yet flavorful ingredients like russet potatoes, butter, and a hint of nutmeg, this recipe strikes the perfect balance between traditional comfort food and sophisticated French cuisine. Add Parmesan cheese for an extra layer of richness, and watch these savory delights puff up beautifully in the oven. Ideal as a side dish or fancy appetizer, these Dauphine potatoes are sure to impress both weeknight diners and dinner party guests alike. Ready in just over an hour, they’re a delicious way to bring gourmet flair to your table!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 50 grams Unsalted butter
- 60 grams All-purpose flour
- 120 milliliters Whole milk
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
- 30 grams Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a baking dish or line a baking tray with parchment paper.
Peel the potatoes and cut them into chunks. Place them in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes.
Drain the potatoes thoroughly and mash them until smooth. Season with half of the salt, ground black pepper, and nutmeg if using. Set aside to cool slightly.
In a medium saucepan, combine the milk, butter, and remaining salt. Heat over medium heat until the butter melts and the mixture begins to simmer.
Turn the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes. Then, beat the eggs into the dough, one at a time, making sure each egg is fully incorporated before adding the next. The resulting choux pastry should be smooth and slightly sticky.
Gently fold the mashed potatoes into the choux pastry until well combined. If desired, stir in the grated Parmesan cheese for extra flavor.
Using a spoon or piping bag, drop the mixture onto the prepared baking tray in small mounds or dollops, leaving an inch of space between each.
Place the tray in the preheated oven and bake for 25-30 minutes, or until the Dauphine potatoes are golden brown and puffed.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy these crispy, creamy delights as a side dish or appetizer!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 638 mg | 49% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
