Partnered content with Boursin
Boursin dauphinoise
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Serves 6
Easy
Prep: 25 mins
Cook: 55 mins
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Garlicky, herby Boursin adds an extra-creamy, indulgent twist to this classic potato side dish
Egg-free
Gluten-free
Low sugar
Vegetarian
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This recipe has been produced and tested in partnership with Boursin
Ingredients
Nutrition
-
6 large floury potatoes
(like Maris Piper), about 1.2kg
-
300ml whole milk
-
200ml double cream
-
2 garlic cloves
bashed
-
2 rosemary or thyme sprigs
-
1 tbsp butter
for the baking dish
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Nutrition: per serving
-
kcal434
-
fat32g
-
saturates20g
-
carbs29g
-
sugars5g
low
-
fibre2g
-
protein7g
-
salt1.24g
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Method
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step 1
Peel and finely slice the potatoes. A mandoline will help speed this up – you want them about 2-3mm thick.
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step 2
Put the Boursin, milk, cream, garlic and herbs into a large saucepan over a medium-low heat, then season with plenty of black pepper and 1 tsp fine sea salt. Warm through until the Boursin melts into the sauce, making sure it doesn’t boil.
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step 3
Tip the potato slices into the saucepan and stir briefly so each slice is coated. Bring up to a gentle simmer, about 5 mins. Meanwhile, heat the oven to 200C/180C fan/gas 4.
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step 4
Butter a 25 x 20cm baking dish and use a slotted spoon to carefully arrange the potato slices in layers in the dish. Fish out the herbs and garlic or keep in for extra flavour, if you like. Pour over the milk and cream mixture in the pan, then transfer to the oven. Bake for 45-50 mins until golden, bubbling and a cutlery knife goes through the middle with little resistance. Rest for 10 mins before serving.
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