Dauphinoise Potatoes
The combination of cream, garlic and cheese smothered on thinly sliced potatoes makes any meal feel more special.
Ingredients
- butter for greasing
- 1kg floury potatoes (such as Maris Piper or King Edward), peeled and finely sliced on a mandolin or in a food processor
- salt and freshly ground black pepper
- 400ml double cream (I use Elmlea to reduce calories!)
- 200ml milk (I use semi-skimmed)
- 3 cloves garlic peeled
- 2 sprigs thyme leaves picked
- 100g gruyere or comté cheese grated
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish and add the potato slices in layers into the dish seasoning each layer generously.
- Put the cream, milk, garlic and thyme into a saucepan and bring to just before a simmer, pour over the potatoes, removing the cloves of garlic.
- Sit the dish of potatoes on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and the sauce is bubbling. Scatter over the grated cheese and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.
Notes
- Make ahead and freeze – this recipe can be frozen once cooked and cooled. Freeze either as one large dish, or in portions. Defrost in the fridge overnight before reheating in the oven, covered in foil. You can also reheat portions in the microwave.
- This dauphinoise potatoes recipe can easily be adapted if you’re cooking for less or more people.