Potatoes dauphinoise

Recipe uploaded by

Orlando Murrin

22 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

Results 21-34

• peacock

  28 January 2009

  peacock rated and commented on this recipe

  

  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.

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• Nancy

  01 March 2009

  Nancy rated and commented on this recipe

  

  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.

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• CatCooks

  09 March 2009

  CatCooks rated and commented on this recipe

  

  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.

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• Caroline

  07 April 2009

  Caroline rated and commented on this recipe

  

  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

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• tashabasha

  26 April 2009

  tashabasha commented on this recipe

  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!

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• tashabasha

  26 April 2009

  tashabasha rated this recipe

  

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• LizzieB60

  29 July 2009

  LizzieB60 commented on this recipe

  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!!

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• Celine

  02 August 2009

  Celine rated and commented on this recipe

  

  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...

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• janet

  29 August 2009

  janet rated and commented on this recipe

  

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

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• Poppy

  03 September 2009

  Poppy rated and commented on this recipe

  

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

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• AdelleP

  17 September 2009

  AdelleP commented on this recipe

  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.

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• andrzej

  13 October 2009

  andrzej commented on this recipe

  I am sure the dish size should be 8ins and not 8cm as stated!!

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• RJB

  18 October 2009

  RJB rated and commented on this recipe

  

  Next time I need to parboil the potatoes first I think (whether this is common sense I don't know, but I didn't - it came out very dry and gritty)

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• Sarah Byfield

  10 November 2009

  Sarah Byfield rated and commented on this recipe

  

  Excellent! I added a little parmesan to the cream & milk to make it all a bit cheesier and it was scrumptious!!!!!

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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

Preparation 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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