Potatoes dauphinoise

Potatoes dauphinoise

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(54 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Serves 6
A rich and indulgent example of French cuisine for turning spuds into something more exciting

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal289
  • fat17g
  • saturates9g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.2g
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Ingredients

  • knob butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1kg waxy potato, such as Desirée

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 142ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch freshly ground nutmeg
  • 25g Parmesan, freshly grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square 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.

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Comments (67)

wedding09's picture

I par boiled the potatoes for 4 minutes first and still found that they needed over 1 1/4 hours in the oven afterwards. Delicious dish though all the same.

poppymeadows's picture
5

Delicious, we ate the whole thing between two of us!

gervais's picture
5

I make this but add chicken breast strips fried with onions and tarragon,before layering with the potatoes, delicious.

celmoug's picture
5

Did it with the hot pot chicken chasseur, a fantastic mix. The doubed the pepper in between layers and gave it a really nice spicy taste. Made ahead makes it even more delicious and an easy way to impress your guests without spending your evening in the kitchen...

lizzieb60's picture

My husband taught me this recipe using double cream and grated cheddar between layers.I've updated it by adding slivers of ham,garlic sausage,chicken,and herbs along with the seasoning and the dish can then be served with salad or hot with green veg....my step-children love it!!

tashabasha's picture
4

This was absolutely delicious! I put extra liquid in as well (about 300ml of cream) and also added in some Boursin that I had left in the fridge because I'd run out of garlic - worked very well as a replacement. Will definitely make this again soon!

cazmoss24's picture
4

I briefly parboiled the potatoes before slicing and made the day before. Delicious! Although I think I might try it without the baking paper next time

catcooks's picture
4

I tripled up the portions for 12 people and it all went. Parboiled the potatoes for 10mins, then sliced, then followed the rest of the recipe.

Perfect for entertaining - I made it the day before and reheated in oven for 30mins.

ainswn's picture
5

This was a really lovely dish. The only thing I did different is that I crushed two cloves of garlic into the cream and milk (I like my garlic) and didn't strain it so the garlic was left in. Also I used Gruyiere cheese rather than parmasan. It was fab, I'll definitely be making it again.

faypeacock's picture
5

These were very good.
I did exactly as the recipe said. There is no need to add extra liquid. I cooked them the day before then cut into portions and reheated on a baking tray (gas 6) for about 15 mins, which is a tip Murrin suggested when this was in the magazine.

milliefive's picture
3

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.

kalkie's picture
5

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.

wendy40's picture
5

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.

littlebell's picture

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.

angusthomson's picture

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.

possum007's picture

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.

minoumouse2's picture
5

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.

oceandunes's picture
5

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!

brattanc's picture
5

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

gillianfinch's picture
5

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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