Potatoes dauphinoise

Recipe uploaded by

Orlando Murrin

12 ratings

Recipe by Orlando Murrin

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1. Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
2. Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
3. Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

Make ahead

Cook in advance, then slice it into 6 portions and keep in the fridge. Reheat to serve.

Per serving

289 kcalories, protein 7g, carbohydrate 30g, fat 17 g, saturated fat 9g, fibre 2g, salt 0.2 g

Latest comments and suggestions

• Gemma

  29 December 2007

  Gemma rated this recipe

  

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• Kristian

  31 December 2007

  Kristian commented on this recipe

  I make this with 7 hour lamb and it goes down a storm - delicious and easy to make.

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• issie1414

  15 January 2008

  issie1414 rated this recipe

  

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• ~Emma~

  24 January 2008

  ~Emma~ commented on this recipe

  Yum yum yum really scrummy and quick and easy to do :O)

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• Gemma Russell

  28 January 2008

  Gemma Russell commented on this recipe

  This was really yummy! I cooked mine longer than the suggested time to ensure the potatoes were cooked, I also added a touch more cream.

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• johnny

  03 February 2008

  johnny rated and commented on this recipe

  

  try with spicy mozzarella on top and serve wih duck.absoulutely delicious!!!

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• Pauline

  09 February 2008

  Pauline rated and commented on this recipe

  

  I doubled the amount of liquid suggested after researching several recipes for this dish (3/4 cream!), i also used some mature chedder in addition to the parmasan. I cooked the day before and reheated. It was fab - served it with 7hour lamb - Delish!

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• Annie

  20 March 2008

  Annie rated and commented on this recipe

  

  Really excellent!

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• carole

  21 March 2008

  carole commented on this recipe

  what is the best way to reheat,in the oven microwave how is the best way???????????????????//

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• Gill

  02 April 2008

  Gill rated and commented on this recipe

  

  I have tried so many dauphinoise recipes before and the potato's still had a bite to them - not this one. These were delicious. Will make again. I didnt have any parmessan so used cheddar and worked really well.

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• Mrs B

  19 April 2008

  Mrs B rated and commented on this recipe

  

  Wow! Yet another hit with the family. Easy to make with good simple ingredients but so tasty.

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• canadian carole

  26 May 2008

  canadian carole rated and commented on this recipe

  

  Absolutely wonderful dish which is always a hit! I do parboil my potato slices first though for about 4 minutes (on a gentle boil), otherwise I find the potatoes need a bit longer to cook which can lead to the sauce drying out slightly. I also cut the potatoes a bit thinnner than the recipe suggests. The ultimate in comfort food!

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• Kathryn

  21 June 2008

  Kathryn rated and commented on this recipe

  

  I made this in an oblong pyrex dish, didn't line with paper, just buttered the dish. I parboiled the potato slices for a few minutes and didn't bother to strain the garlic and thyme out of the liquid. I also added more double cream than the recipe stated (about 250ml). It was absolutely gorgeous - served with baked gammon, Bois Boudrin, carrots and green beans.

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• Ian Jackson

  10 July 2008

  Ian Jackson commented on this recipe

  Excellent comfort food recipe. I par boiled the potatoes for approx 4 mins first, apart from that i stuck to the recipe, and the results were faultless.

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• Angus

  18 July 2008

  Angus commented on this recipe

  Murrin is memorable for having published a recipe for Cullen skink while boasting that he did not know what the name meant. It comes as no surprise that he claims a classic name for his bowdlerised version of pommes dauphinoise.

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• Yummy!

  18 October 2008

  Yummy! commented on this recipe

  I have always previously made dauphinoise potatoes with creme fraiche rather than cream so that they weren't overly sickly. I was worried that this recipe might have been too heavy and creamy for me but it was absolutely fantastic. Everyone I have ever made it for has raved about it! It's really easy to make. If you have a speed peeler/mandolin it makes the potato slicing a lot faster.

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• Wendy

  26 October 2008

  Wendy rated and commented on this recipe

  

  I had guests over so I doubled the ingredients and it worked really well It was a great hit and my guests have taken the recipe with them. I served it with Mustard Stuffed Chicken, from your site, with Balsamic roasted Cherry Tomates and a green salad. I was shocked that it went down so well and most wanted seconds. It was so easy to prepare in advanced so I could spend more time with my guests. I will be using this recipe many times. The tastes were amazing.

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• Kalkie

  09 November 2008

  Kalkie commented on this recipe

  Really lovely recipe! I made it exactly as stated and cut into portions which I reheated wrapped in tinfoil. It didn't reheat well at all and went a bit soggy. Next time I'd make it fresh as it tasted really nice straight out the oven.

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• Kalkie

  09 November 2008

  Kalkie rated this recipe

  

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• milliefive

  10 November 2008

  milliefive rated and commented on this recipe

  

  Firstly, he means 8 inch dish, not an 8cm one. Unless you are feeding The Borrowers! It's an ok recipe. My dauphinoise potatoes have always curdled slightly before and this is the first time they have not, but as the oven is not particularly hot, the dish needs to be served up last other wise it cools quickly on the plates. I made it exactly as the recipe given. It's not as good as Dauphinoise potatoes I have eaten in France, but it makes a change to mash! Personally I will continue searching for a better recipe.

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Ingredients

• knob butter , for greasing
• 1kg waxy potatoes , such as Desirée
• 150ml full-fat milk
• 142ml carton double cream
• 1 garlic clove , peeled and halved
• 2 sprigs thyme
• pinch freshly ground nutmeg
• 25g parmesan , freshly grated

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 1 hr min 1 hr 15 mins

Ingredients

• knob butter , for greasing
• 1kg waxy potatoes , such as Desirée
• 150ml full-fat milk
• 142ml carton double cream
• 1 garlic clove , peeled and halved
• 2 sprigs thyme
• pinch freshly ground nutmeg
• 25g parmesan , freshly grated

Per serving

289 kcalories, protein 7g, carbohydrate 30g, fat 17 g, saturated fat 9g, fibre 2g, salt 0.2 g

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