Dauphinoise potatoes
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but honestly quite simple. Dauphinoise potatoes are creamy, comforting, and look far more fancy than the effort required. The beauty of this recipe is that it comes together in just over an hour from start to table, making it perfect for weeknight dinners or entertaining guests. Garlic not only flavors the dish beautifully but also offers wonderful cardiovascular benefits. With just potatoes, cream, milk, and cheese layered together, you'll end up with something absolutely delicious that never fails to impress.
Ella x
Ingredients
- 500 mldouble cream
- 500 mlmilk
- 13 garlic cloves
- 8 largeking edward or maris piper potatoes
- 100 ggrated gruyère cheese(optional)
Detail level
Instructions
- 1
Heat oven to 190C/170C fan/gas 5.
- 2
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- 3
Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- 4
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- 5
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- 6
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
- 7
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.
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