Crispy Dauphin Potatoes with Truffle Aioli

Why Try This Recipe?

This recipe is easy to make, visually appealing, and vegetarian-friendly. It brings a touch of French elegance to your table.

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

Immerse yourself in the elegance of French cuisine with our Crispy Dauphin Potatoes with Truffle Aioli. This recipe brings together the earthy aroma of truffles, the creamy richness of aioli, and the crispy, golden texture of Dauphin potatoes to create a dish that is both visually stunning and gastronomically delightful. Each bite of these crispy potatoes, drenched in the velvety truffle aioli, transports you to the charming bistros of Paris. This recipe is perfect for those who love to explore the culinary world and are passionate about vegetarian cuisine. With simple ingredients and detailed instructions, this recipe is achievable for home cooks of all levels. So, put on your chef's hat and let's get cooking!

When is the Best Time to Make It?

This dish is perfect for a weekend dinner or a special occasion.

Pairing Ideas

This dish pairs well with a light salad and a glass of white wine.

Allergies

Eggs, Milk

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

You can substitute truffle oil with olive oil for a milder flavor.

Inspiration

Inspired by traditional French cuisine and the desire to create a visually appealing, vegetarian dish.

Cooking Tips

Ensure the potatoes are evenly sliced for uniform cooking. Use a mandoline for best results.

Notes

For a vegan version, substitute the egg yolk in the aioli with a vegan alternative.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients

steps

Let's make it

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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the sliced potatoes, heavy cream, minced garlic, salt, and pepper.
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Arrange the potato slices in a baking dish, pouring over any remaining cream mixture.
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Bake for 45 minutes, or until the potatoes are golden and crispy.
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While the potatoes are baking, prepare the truffle aioli. In a bowl, whisk together the egg yolk and truffle oil. Gradually add the olive oil, whisking continuously until the mixture thickens.
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Serve the crispy Dauphin potatoes with a generous dollop of truffle aioli.