Dauphinoise potatoes

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• michael

  07 August 2011

  michael commented on this recipe

  can you use creme fresh instead of cream

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• DaisyMay

  14 August 2011

  DaisyMay rated and commented on this recipe

  

  This was nice but I would make two comments - I made the quantities as per the recipe but despite having 6 hungry people for dinner, there was loads left. I would say that this is enough for 8 - 10 people. Also, I think if you take the garlic out as suggested there is hardly any garlic taste. I left it in (chopped) and the flavour was still very mild. next time I would probaly double the amount of garlic and leave it in.

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• LittleTantrum

  25 September 2011

  LittleTantrum rated and commented on this recipe

  

  Really yummy! Went perfectly with roast chicken, stuffing and steamed vegetables. A definite favourite!

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• Toon

  27 October 2011

  Toon rated and commented on this recipe

  

  I followed suit and added nutmeg and seasoned and added gruyere between each layer. I'm not sure I used the 'right' potatoes, but the ones from the standard bag of 'large' potatoes seemed to be fine. Turned out really well, as good as any dauphinoise I've had before. It was the first time I've cooked it and it was really easy.

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• Kate Marshall

  16 November 2011

  Kate Marshall rated and commented on this recipe

  

  This is the best dauphinoise recipe I've seen, it's simple, easy to make the dish and works perfectly!

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• Lucy

  05 December 2011

  Lucy rated and commented on this recipe

  

  Delicious! Used the cheese topping and a little nutmeg and it was so good!!

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• Amanda

  02 January 2012

  Amanda rated and commented on this recipe

  

  Made for New Year's Day - delicious! Had to soften the potatoes longer than stated & I added extra garlic, but otherwise followed recipe exactly & it was superb, everyone had seconds despite the calories!!! Next time I think ill add pancetta & thin sliced onion... Oh, and I did include grated gruyere - not just on top but mid way through layers of potato too, calories galore!

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• joyce

  23 January 2012

  joyce rated this recipe

  

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• falesia

  01 March 2012

  falesia commented on this recipe

  Worked very well at my friend's party last night. One tiny little improvement I would make is to increase the amount of Gruyere and add just a wee bit of chilli powder or mustard, just to sharpen it up a bit. But a very impressive dish that got woofed down, and that;'s the only compliment I want on the food I make.

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• Lisa

  09 April 2012

  Lisa rated and commented on this recipe

  

  First time cooking dauphinoise potatoes - absolutely delicious! Served with the foolproof roast chicken from this website and new potatoes, roasted carrots, swede and shallots. Will definitely be cooking this again! Only thing is, didn't taste any garlic so perhaps you could ass more or leave the cloves in. Thanks!

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• Lisa

  09 April 2012

  Lisa commented on this recipe

  Oh yes and I added the nutmeg!

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• louise789

  12 April 2012

  louise789 rated and commented on this recipe

  

  Scrummy!!!! Apart from thinly slicing the potatoes, which is a little time consuming, so easy! Delicious with roast leg of lamb for a special Easter lunch!

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• WinnieTheRat

  28 April 2012

  WinnieTheRat rated and commented on this recipe

  

  Very decadent. Very rich and very very nice!

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• JHK recipes

  17 September 2012

  JHK recipes rated and commented on this recipe

  

  Really easy and delicious

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• Graley

  26 September 2012

  Graley rated and commented on this recipe

  

  Good short cut recipe for mid week.

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• Susie J

  31 October 2012

  Susie J commented on this recipe

  Totally delicious I served this with the 7 hour lamb for my dinner party of 6 and there were 2nd helpings all round! Have made nice forth family as its just sooo easy!

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• Baking Genius

  09 December 2012

  Baking Genius rated and commented on this recipe

  

  Tasted amazing with nutmeg! Next time, I would probably add more of the cheese though.

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• ipreece

  01 January 2013

  ipreece commented on this recipe

  Nice recipe - however it definitely needs seasoning (too bland without) - add s/p and nutmeg between layers.

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• jo62

  02 January 2013

  jo62 rated and commented on this recipe

  

  Made several hours in advance for New Years Eve party.Re heated perfectly and made a lovely accompaniment to beef bourguignon as part of a hot buffet. Will definitely make again.

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• GKGenie

  05 January 2013

  GKGenie rated and commented on this recipe

  

  Nice, rich and creamy. However did need salt & pepper. Nutmeg added gave it that little bit of extra piquancy. Simmered onion and garlic with the cream mixture and removed it afterwards. For colour and a little something extra add a thin sprinkling of Smoked Paprika with the cheese before baking.

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Ingredients

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g Gruyère cheese (optional)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Vegetarian

Ingredients

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g Gruyère cheese (optional)

PER SERVING

541 kcalories, protein 11g, carbohydrate 39g, fat 39 g, saturated fat 22g, fibre 3g, sugar 5g, salt 0.35 g

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