Dauphinoise Potatoes

Dauphinoise Potatoes

Olive Magazine
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Daphnpot - Recipe

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Dauphinoise potatoes
 
1 1/2 hours
serves 6 as a side
easy
562
freeze ahead side dishes potato cream
Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. What's even better, is that you can cook and eat this now, or freeze ahead to have ready when you need it.

 

butter

floury potatoes such as King Edward 1kg, peeled and finely sliced on a mandolin or in a food processor

double cream 400ml 

milk 200ml

garlic 3 cloves, peeled 

thyme 2 sprigs, leaves picked

comté (or veggie alternative) 100g

Step 1

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. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit 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 sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.