Dauphinoise Potatoes
Dauphinoise Potatoes
Serves 6 - 8
Preparation: 15 mins
Cooking Time: 45 mins approx
This has been a family favourite for years. However, at Christmas, this is prepared in a rather decadent fashion with a whole wheel of Reblochon Cheese - see Reblochon Potatoes or Tartiflettes Savoyarde
This recipe is relatively simple to make and is the perfect and very comforting accompaniment to any Winter dish!
Ingredients
1 kg potatoes - I used King Edward but you could use Maris Piper
1 pint of whole cream milk
300g double cream (I used a vegan cream and honestly could not tell the difference!)
3 fat cloves garlic, peeled and minced
Salt and Pepper
100g Gruyere cheese or Cheddar
Nutmeg, grated on top (optional extra)
AND THIS IS WHAT YOU DO....
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 minced garlic cloves and some salt into a large saucepan and bring to a simmer.
- Slice potatoes very finely, about 3-4mm, add them to the cream and simmer for about 10 mins until just cooked, keep checking regularly with a sharp knife.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan. The potatoes will be releasing starch which helps to create a thick creamy sauce.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish one layer at a time. Add a small amount of seasoning and then add the next layer, this mixture makes about three layers in total.
- Pour over the garlic infused cream – just enough to seep through the layers and leave a little moisture on the surface.
- As an optional extra, you can grate a little nutmeg on to the top of the bake before adding the cheese.
- Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.