Horseradish potato Dauphinoise

Horseradish potato Dauphinoise

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Indulgently creamy this dauphinoise dish makes a delicious alternative to roast potatoes

  • Vegetarian
Nutrition: per serving
low insalt0.17g



  • STEP 1

    Heat oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.

  • STEP 2

    Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.

  • STEP 3

    Bake for the 30 mins at 190C/ 170C fan/ gas 5, (if you're cooking Roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/ gas 7 and cook for another 30-35 mins. (Add the muffin tin for the Yorkshires when you turn the oven up.)

Goes well with

Recipe from Good Food magazine, September 2011

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    Rating: 5 out of 5.11 ratings

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