Potatoes Dauphinoise

Potatoes Dauphinoise

  • Rating: 5 out of 5.57 ratings
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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

Method

  • STEP 1

    Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch) square tin with greaseproof paper, 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 6 portions and serve.

RECIPE TIPS
MAKE AHEAD
Cook in advance, then slice it into 6 portions and keep in the fridge. Reheat to serve.

Goes well with

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    Rating: 5 out of 5.57 ratings
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