Refer to our handy infographic for tips on creating a comfortingly creamy dauphinoise complete with a golden crispy topping. We found that Maris Piper and Desirée (red-skinned) potatoes worked best in this dish as they absorb the cream well. We’ve also achieved maximum crispness by standing the potatoes on their side to expose their edges. Although the potatoes can be hand-sliced, if you have a mandolin to hand, this will ensure uniformity.
Bring an extra dimension of flavour to the dish by infusing garlic, thyme and bay into the cream and scatter a grating of fresh nutmeg over the top before baking.
Dauphinoise is a dish known for its luxurious, creamy quality and we guarantee richness by combining double cream with the slightly sour tang of crème fraîche. Leaving the dish to stand for at least 10 minutes after baking gives the potatoes time to absorb the cream as it cools.
If you have any leftovers, they can be pan-fried until golden, or used as a filling for a potato pie.
Which ingredients make your perfect dauphinoise potatoes? Leave a comment below…