Dauphinoise potatoes

Last night was the first time I’ve made my own dauphinoise potatoes, they were absolutely gorgeous (I added cracked black pepper & extra garlic to the recipe) and this recipe has already been added to my book! Can’t wait to make them again

Wow these where amazing so yummy and my brother who dose not each veg ate them. I am a vegetarian so having this is a really nice change to other food. A quick tip I part boiled the potatoes for 5 mins then sliced them and continued the recipe.

Hi - for those that are struggling with this recipe please note the following: 1) the potatoes must be sliced very thinly - the starch is then released from them to create the sumptious gooiness. Use a mandolin or food processor to get them really thin and even (2-3mm). All other issues noted by readers come from having the potatoes too thick 2) you need approx 1.2kg of potatoes for this recipe - and they MUST be King Eds or Maris Piper as these have the correct starch content 3) add salt & pepper (and nutmeg) at the point of infusing the milk - and again if needed when layering 4) No need to layer too neatly IF AND ONLY IF the potatoes are very thinly sliced as above 5) You WILL need this amount of milk/cream - the recipe is correct 6) 30 mins is enough if the potatoes are sliced thinly enough! I have just made it as above and it works perfectly!!!

I halved the recipe and it was plenty for 3 adults. I added half an onion to the milk and cream and pressed the garlic with a knife before adding. I also added salt and black pepper. It took an hour to cook in the oven but was worth the wait. Enjoyed by all.

Gruyere cheese can be very expensive, so it is okay to substitute with something cheaper. My wife uses Dairylea triangles.

This is a lovely simple and easy recipe which would have got 5 stars but no seasoning is included in the ingredients which luckily I used my initiative and seasoned with salt and pepper independently! Without seasoning it's tasteless. The second time I made it I added grated nutmeg which was even better. Those saying that the potatoes were hard may have not used a mandolin. You really need to slice the potatoes thinly and this can't be done by hand and in uniform easily. Also 30 minutes stated was not long enough, it needed longer in my oven.

Not a good recipe. No effort to quantify what a "large potato" is. Used large king Edward's and there was no way to simmer them in the sauce and most of the were in mid air. Clearly their idea a of a large potato is my idea of a small one. No seasoning specified. After I realised the directions weren't great I read the comments so luckily I made sure the were actually cooked before I started cooking the rest.

It doesn't specify on the recipe so don't forget to season it! I have been busy preparing a feast for the last few hours and left this recipe for my husband to make. As I was washing up the saucepan I had a sneaky lick of the cream and bleugh! No seasoning. It doesn't specify on the recipe and my hubby didn't think to taste it before putting it in the oven dish, thinking that following the recipe to the letter would be sufficient. I poured it back out into the saucepan, seasoned it with salt and pepper and slapped it back in. Tastes good now :)

Made this for lunch on Mother's Day and it was gorgeous!!! Definite Do's: ☆ DEFINITELY Use Maris Piper or King Ed or similar variety potatoes (I used *approx.* 1.2kg as no large ones to be found in store) as it's the starch in this kind of potato that helps thicken the sauce!! ☆ Slice them as thinly as possible - I'd just got a hand mandolin (think its a good grips one?) so that helped. ☆ I put a whole half of onion (peeled but not sliced) in the milk and cream with the garlic cloves, oh and a few gratings of fresh nutmeg (just cos we like the flavour) ☆ Gently simmer potatoes about 5-6 mins I personally found 3 mins not quite long enough. ☆ Loosely layer the potatoes (don't just dump 'em in the dish) and season well between layers - salt and *white* pepper (i think I got about 3 ish layers?) ☆ I cooked on low shelf in oven while finishing cooking lamb, about an hour-ish, *didn't put cheese on until I knew dish well cooked* as didn't want it burning. Then cooked on middle shelf until cheese golden brown n bubbly. This change in cooking didn't harm it at all. Definite Donts: ☆ Forget to lightly butter dish before putting in potatoes... ☆ Rush it. Slow is good. ☆ Put cheese on until you know potatoes cooked through (saves horrid burnt fromage!!) ☆ Dont worry if potatoes break up a little or don't look pretty when slicing - who cares?!?!? Cant see 'em under all that gooey cheesy gorgeousness anyway! ☆ Don't use more than 500ml milk n 500ml double cream - it'll probably be way too runny otherwise. :-) I've made it since using Skimmed and Semi-Skimmed milk and it worked just as well.