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Potatoes dauphinoise

Potatoes dauphinoise

A star rating of 4.7 out of 5.61 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

A rich and indulgent example of French cuisine for turning spuds into something more exciting

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal289
fat17g
saturates9g
carbs30g
sugars0g
fibre2g
protein7g
low insalt0.2g
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Ingredients

  • knob butter, for greasing
  • 1kg waxy potato, such as Desirée
  • 150ml full-fat milk
  • 142ml carton double cream
  • 1 garlic clove, peeled and halved
  • 2 sprigs thyme
  • pinch freshly ground nutmeg
  • 25g parmesan, freshly grated

Method

  • STEP 1

    Heat the oven to 160C/140C fan/gas 4. Line an 20cm (8 inch) square tin with baking parchment, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.

  • STEP 2

    Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

  • STEP 3

    Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into six portions and serve.

RECIPE TIPS

MAKE AHEAD
Cook in advance, then slice it into six portions and keep in the fridge. Reheat to serve.

Recipe from Good Food magazine, November 2005

Goes well with

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A star rating of 4.7 out of 5.61 ratings
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