Dauphinoise potatoes
- Paul Merrett
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Serves 8
Easy
Prep: 20 mins
Cook: 45 mins
A star rating of 4.5 out of 5.468 ratingsRate
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Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes
Egg-free
Gluten-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
500ml double cream
-
500ml milk
-
3 garlic cloves
-
8 large King Edward or Maris Piper potatoes
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100g grated gruyère
cheese (optional)
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Nutrition: per serving
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kcal541
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fat39g
-
saturates22g
-
carbs39g
-
sugars5g
low
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fibre3g
-
protein11g
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salt0.35g
low
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Method
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step 1
Heat oven to 190C/170C fan/gas 5.
-
step 2
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
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step 3
Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
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step 4
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
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step 5
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
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step 6
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
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step 7
Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
Recipe from Good Food magazine, April 2010
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A star rating of 4.5 out of 5.468 ratings
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