Potatoes dauphinoise

Potatoes dauphinoise

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(55 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

    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

    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

    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, questions and tips

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lovefood11
13th Oct, 2011
It's very helpful to watch GoodFood Video how to make this meal in advance!
lovefood11
12th Oct, 2011
Delicious meal!
carpox
14th Sep, 2011
Angus is right - try the real thing.
sylvia
23rd Jul, 2011
5.05
I love this dish. Have made it loads of times since I found it in the good food magazine - always a hit. Easy to prepare and yummy to eat.
michelleb1310's picture
michelleb1310
27th Jun, 2011
5.05
I made this but doubled the quantities for a family gathering, I made the sauce the night before and put it in the fridge once i'd strained it and it had gone cool. I added a good big pinch of freshly grated nutmeg to the millk and cream mixture and put 2 sprigs of thyme in with the mixture too, the result was beautiful creamy garlicky potatoes, I didn't use parmesan on top, I used gruyere cheese, topped it of nicely.
mrskitson
20th Feb, 2011
I love this recipe - make it again and again. My favourite potato dish.
sheepcat
21st Jan, 2011
5.05
Brilliant and simple.
thenewmrso
5th Dec, 2010
5.05
Delicious - a hit!
helenshaftoe
20th Nov, 2010
They were Delicious try them with parmesan it's yummy.
tempted
11th Nov, 2010
cheddar for me and add some lightly cooked onions red or white delicious can we freeze this ???? great for salads or on cold winter eveings with bangers hmmm

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