The French heirloom, dauphinoise potato, has undergone a subtle Indian twist! This easy potato dauphinoise with cardamom is made with only 4 very simple and easy-to-find ingredients. Serve alongside a variety of dishes for the best luxurious side dish!
DAUPHINOISE POTATO WITH CARDAMOM
Could there BE anything better than a potato dish? Potatoes covered in double cream, that’s what.
Give your meal the VIP (very important potato) treatment with the addition of cardamom spice.
Why add Cardamom?
The delicious medley of cardamom and cream is unsurpassed and the two go beautifully together in this French-fusion recipe.
Cardamom is used in abundance in Indian cooking in both sweet and savoury dishes. Most often, green cardamom is used in sweets and black cardamom in robust curries.
You also have the option of using the pod whole or using cardamom seeds or cardamom powder.
Cardamom is a spice that is great for digestion and so is usually added to rich Indian food as it is heavy. Similarly here, the aromatic and floral cardamom cuts through the rich creaminess and helps make it a little lighter.
We love utilising cardamom, in particular, in our sweets. Some ideas can be found at our 19 Best Barfi Peda Recipe.
We love Cardamom flavours in Cardamom Chai and Cardamom Chai Kulfi .
We use black cardamom in homemade Curry Powder
And not only sweet and savoury, but you can use Cardamom in drinks too, like this Virgin Cardamom Mojito.
What makes Potato Dauphinoise different
Dauphinoise Potatoes do not have cheese and are made from cream, potato and seasoning only.
I personally love the flavouring without the cheese. I think cheese adds an extra savouriness and these potatoes have a creamy, buttery sweetness making them so much more ideal as a side dish.
Ingredients for perfect Cardamom Potato Dauphinoise
Potato !!! – See below for more information on the type of potato to use
Cream – we have used double cream here and no milk so this dish is extremely decadent. Double cream in the UK has 48% fat content. You could use a lower fat percentage cream such as single cream however, you will not get the same creamy flavour. Do not use milk alone, it is too thin.
Garlic – fresh garlic is minced and added to the layers of potato
Cardamom – we have used cardamom in two forms in this recipe. Firstly whole cardamom pods are added to the cream to infuse the cream with flavour. We have then finished the top of the dish with cardamom powder for an extra floral flourish!
What type of potato to use for dauphinoise
The age-old question for any potato recipe!!!
We want to use floury potatoes for this recipe so that the cream will get soaked up and the potatoes are deliciously soft underneath the silken creamy sauce.
Do not use waxy potatoes or potatoes that hold their shape as the potato layers will slip between each other and won’t get you the perfect texture.
We used all-rounder potatoes which still gave us a wonderful finish.
How to slice perfect potatoes for dauphinoise
We want the potato slices to be as uniform as possible. Nobody likes half cooked and half uncooked potatoes in their meal right?
We want that creamy deliciousness to penetrate all the way through the potatoes and made them indulgent and soft.
A mandolin is definitely your best friend here. Not only will it give you potatoes that are all the same size but it will also save a lot of time! Win-win!!
How to layer Potato Dauphinoise
I do not think there is a steadfast rule in how you layer the potatoes but I have found that this method ensures that the dish has plentiful of flavour throughout.
Line the bottom of a casserole with a few layers of potatoes. Season with a little salt and pepper along the way.
When you have reached halfway, add half the minced garlic and some cardamom pods.
Add the rest of the potatoes and season with salt and pepper.
Pour over all of the cream then sprinkle cardamom powder.
You could also pour some cream as you go along but I do not think it makes much of a difference.
How to know potato dauphinoise are cooked correctly?
You know you have achieved the Perfect Potato Dauphinoise when a butter knife slides through without any resistance, just like … butter.
What do Potato Dauphinoise go with / How to serve Potato Dauphinoise?
I love Potato Dauphinoise with Nut Roasts or Mushroom Wellington .
You can also serve them alongside Herby Tofu Kebab and Orange salad or Zucchini and Green bean Salad
I’ll admit something to you… I’ve totally done a Nigella and eaten these again late at night on their own. Shh.. 😜
Can you make Potato Dauphinoise in advance?
Dauphinoise Potato is a recipe that can so easily be made in advance. It keeps well and doesn’t lose its taste or texture if made a day or so early!
Simply keep in the fridge covered in cling film so it doesn’t absorb any flavours/odours from the fridge.
Can you freeze Potato Dauphinoise?
To freeze from cooked, allow to completely cool and then freeze covered in clingfilm and foil for up to 6 months. Cook from frozen for around 20/30 minutes until the cream is bubbling.
You can also freeze this dish uncooked. Follow the same freezing method above but cook from frozen for approximately 60-70 minutes or until the cream is bubbling and slightly browning on top.
Air Fryer Dauphinoise Potato / Air Fryer
To prepare Dauphinoise potatoes in the air fryer you’ll need an air fryer and a baking tray (round or square) size depends on your air fryer capacity.
Make sure the pan/tin you are using has a little height just like this Bucket Style Baking Pan
Once you have thinly and evenly cut potatoes, spray the baking pan with oil.
Lay the all of the potato slices neatly in a stack. Place the pan in the air fryer. (Do not over fill the pan)
Air fry at 180C/360F for 18 minutes.
Whilst potatoes are air frying, mix cream, garlic powder and cardamom powder.
After the potatoes air fried, pour prepared cream over the potatoes and gently pressed so they settle with the cream.
Sprinkle black pepper powder, salt and place some cardamom pods (optional)
Again air fryer the potatoes with the cream mixture at reduced temperature of 150C/300F for 15-18 minutes or until potatoes are tender.
Leave the pan in the air fryer for 10-12 minutes after the air fryer is turned off, if the top layer of the potatoes is not light brown.
Heat of the air fryer will make the top layer little brown.
Easy Instant Pot Dauphinoise Potatoes
Layer half the potato slices in the Instant Pot ready tin
Pour half of the cream, cardamom powder, garlic powder, salt and black pepper powder.
Arrange the remaining potato slices and top with the rest of the cream, pepper and salt.
Cover the potato tin with aluminium foil.
Add water in the liner of the Instant pot, put a trivet and place a potato tin on it.
Close the lid, make sure sealing valve is on the SEALING position.
Select HIGH pressure and cook for 25 minutes.
Quick release, remove the potato tin from the Instant pot.
Remove the foil and place the potato tin under the grill/oven’s broiler for 5-8 minutes or until the top is golden and little crispy.
Method (Oven)
CARDAMOM DAUPHINOISE POTATOES
Equipment
- Mandolin
- Cast iron Skillet 10"
- Garlic presser
Ingredients
- 500-600 g potatoes - 3 large
- 600 ml double cream
- 4 garlic cloves minced
- 6-8 cardamom pods
- ½ tsp. cardamom powder
- Sea Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to gas mark 2-3.
- Peel the potatoes and thinly sliced using a mandoline.
- Lay half of the potato slices in the skillet.
- Add minced garlic, cardamom pods and powder and sprinkle a little salt.
- Pour half of the cream.
- Lay rest of the potato slices, sprinkle salt and black pepper and remaining cream.
- Bake in the preheated oven 75 minutes or until the knife goes through with ease.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
CARDAMOM DAUPHINOISE POTATOES
Equipment
- Mandolin
- Cast iron Skillet 10"
- Garlic presser
Ingredients
- 500-600 g potatoes - 3 large
- 600 ml double cream
- 4 garlic cloves minced
- 6-8 cardamom pods
- ½ tsp. cardamom powder
- Sea Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to gas mark 2-3.
- Peel the potatoes and thinly sliced using a mandoline.
- Lay half of the potato slices in the skillet.
- Add minced garlic, cardamom pods and powder and sprinkle a little salt.
- Pour half of the cream.
- Lay rest of the potato slices, sprinkle salt and black pepper and remaining cream.
- Bake in the preheated oven 75 minutes or until the knife goes through with ease.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kesar Peda is a creamy milk based Indian sweet that is flavoured with saffron. These yellow peda can be served during festivals and special occasions.
What makes Kesar Peda even better? The fact that you can make it in an instant in the microwave! Traditional peda is made by simmering milk for hours, but this microwave version with condensed milk is ready in under 3 minutes and makes a wonderful Indian sweet for many occasions!
Peda are traditionally round and semi-soft Indian sweets made from heating milk and sugar. Milk is boiled for hours and this forms mild solids or khoya to which sugar and various flavours can be added.
That is the premise for our Rajwadi Peda .
My Mum has been making microwave peda for years as a very quick and easy mithai. (Leftover cans of condensed milk have to be used up somehow!!) I actually cannot remember the last time we made peda for an actual special occasion – it has mostly been because we have spare condensed milk leftover from a different recipe!
She first taught me how to make Mawa Peda in the microwave. I would love to sit and watch (mostly because I knew I could eat the mixture before she’d even started rolling it).
Saffron Spice
One of the most quintessential and wonderful flavours for Indian sweets is Kesar or saffron. This exquisite spice is mostly known for being more expensive than gold.
The addition of kesar infuses the peda with a heady fragrance and also gives the peda their beautiful golden finish.
As much as I love to add saffron in my Indian cooking, I also love to bake with it too. These crumbly and melt-in-your mouth Saffron and Pistachio Shortbread are simply divine.
With this recipe, you get the elegance of divine Indian mithai without the stress and wasted time.
Instant Peda are easy to whip up when you have sudden or unexpected guests around and they still get the delicious taste of sweet-shop or mithai shop Peda.
Kesar Peda with Condensed Milk
Condensed milk works brilliantly when making instant peda in particular.
As the condensed milk is already cooked and thickened, you have saved yourself the job of boiling milk over a saucepan for hours. For this reason, these peda are very quick to make.
Condensed milk is very sweet and so this recipe doesn’t need extra sugar.
Best Peda Recipes
Pedas are some of our favourite mithais in the house and over the years, we have loved making traditional and unique peda.
One of the most popular and recreated recipe is our Rajkot na Peda . This brilliant-white peda are perfect for any occasion.
Chai Peda was one of our light-bulb moment creations whilst enjoying a cup of cardamom chai!
Clotted Cream Peda pay hommage to clotted cream fudge – a delicious English delicacy.
Mathura Peda hails from the Mathura a holy city situated in India, most famous for its divine taste.
Leftover Ricotta Cheese Peda goes into these delicious and easy Ricotta Cheese Peda recipe.
You may want to check out out other microwave recipes such as Date and Pistachio Rolls , Kopra/Topra Pak, Dark Chocolate and Pistachio Fudge Orange and Cinnamon Turkish Delight or Paneer Tikka Masala
How to make Instant Kesar Peda in the Microwave
I am a firm believer in enjoying and spending time on the traditional recipe and this is something that I have learnt from my Mum.
With a lot of sweet and savoury food putting in the time and effort and creating the recipe the traditional way gets the best results.
However, in the case of this peda, the flavours and textures mimic the traditional recipe so it is worth saving the time here and potentially using it elsewhere for a different recipe.
Making peda in the microwave is quick and easy. It also saves washing up a large pan.
However, you do still have to pay close attention when making peda in the microwave. There is still a risk of over-cooking or burning the peda.
Ingredients
Full cream milk powder or Mawa (Indian milk solids)
Condensed milk – we have used regular one NOT light.
Saffron threads – use good quality.
Milk – we have used wholemilk
Cardamom powder pair so well with saffron and helps in digestion
Ghee or unsalted butter
Heat milk in a small bowl using a microwave about 40 seconds, then soak the saffron threads in warm milk.
In a microwave-proof bowl take milk powder, condensed milk and ghee or butter (leave 1 tsp) and mix well using a spatula.
Cook the milk powder mixture for 1 minute on HIGH them mix well and repeat 1 time more, in this time the peda mixture should be cooked.
Add saffron-infused milk and cardamom powder, mix well and cook another minute.
At this stage the mixture should be together in one mass and should not be very dry or too loose.
Leave it to cool for a couple of minutes then transfer the mixture into another plate. Knead the dough to remove any lumps in the mixture.
Divide the mixture into equal portions, apply little ghee on your both palms and shape the peda.
Decorate with slivered nuts, edible silver foil or dried rose petals.
Instant Kesar Doodh Peda – Saffron Infused Milk Fudge
- Soak saffron threads in warm milk.
- In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.
- Now add milk powder and combine well, and cook the mixture on whilst stirring continuously on low to medium heat.
- Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the pan and looks glossy. Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn’t stick to your fingers it is cooked, if not cook further for a couple of minutes.
- Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.
- Divide the mixture into equal size portions and give a shape.
- Decorate the peda with nuts, varq or dried rose petals.
How to shape
There are various different ways of shaping peda and we love experimenting with different styles!
Tip – Always grease your hands with ghee before shaping the peda!
Ensure to shape the peda whilst the mixture is still warm. Once it cools, it will crack as you try to shape it. If this does happen, heat the mixture a little just enough to warm it but not so much that you cook the mixture further.
The traditional peda shape is round with an impression done with a thumb.
If you do not like round peda or find making equal round shapes difficult, then roll out the peda mixture and use a small round cookie cutter to make peda “coins”. You could then decorate these with a stamp for more designs.
TROUBLESHOOTING!
Why are my Peda chewy?
The chewy texture comes from overheating and stirring the mixture.
In this recipe, this is less of a problem as we are not stirring on the stove.
Tips
Keep an eye on your microwave settings.
Our timings are based on our 800W microwave and we use the highest setting.
Use a microwaveable dish.
Storage
Peda are great in that they can be made in advance.
The most important point to remember is to store the peda away from harsh smells. Check that your container is fully washed and dry.
In theory, Peda will keep well for a couple of days at room temperature. In reality, you will probably have finished them the same day!
Equipment
Microwave
Microwave proof bowl
Spatula
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KESAR PEDA (Instant Recipe)
Ingredients
- 1 ½ cup milk powder full cream
- 1 tin condensed milk 397g
- 3 tablespoon ghee
- 10-12 saffron threads
- 3 tablespoon milk
- ½ teaspoon cardamom powder
- pistachio slivers
- silver edible foil
- dried rose petals
Instructions
Microwave Method
- In a small microwave bowl using, heat 3 tablespoon milk in microwave about 40 seconds, then soak the 10-12 saffron threads in warm milk. 3 tablespoon milk, 10-12 saffron threads
- In a big microwave-proof bowl take 1 1/2 cup milk powder full cream , 1 tin condensed milk and 3 tablespoon ghee (leave 1 tsp) and mix well using a spatula. 1 1/2 cup milk powder full cream, 1 tin condensed milk, 3 tablespoon ghee
- Cook the milk powder mixture for 1 minute on HIGH POWER them mix well and repeat 1 time more, in this time the peda mixture should be cooked.
- Add saffron-infused milk and 1/2 teaspoon cardamom powder , mix well and cook another minute. 1/2 teaspoon cardamom powder
- At this stage, the mixture should be together in one mass and should not be very dry or too loose.
- Leave it to cool for a couple of minutes then transfer the mixture into another plate. Knead the dough to remove any lumps in the mixture.
- Divide the mixture into equal portions, apply little ghee on your both palms and shape the peda.
- Decorate with pistachio slivers , silver edible foil or dried rose petals . pistachio slivers, silver edible foil, dried rose petals
Stovetop Method
- Soak saffron threads in warm milk .
- In a heavy-based pan or kadai heat ghee then add condensed milk and bring it to boil.
- Now add milk powder
- Combine well, and cook the mixture on whilst stirring continuously on low to medium heat.
- Make sure no lumps are formed, once the mixture starts thickening add saffron-infused milk and cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the pan and looks glossy . Take a pinch of the mixture and make a ball using index finger and thumb if the mixture doesn’t stick to your fingers it is cooked, if not cook further for a couple of minutes.
- Turn off the heat and transfer the peda mixture into another plate and allow it to cool a little.
- Divide the mixture into equal size portions and give a shape.
- Decorate the peda with nuts, varq or dried rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
