2 min read

Potatoes Dauphinoise

The name Dauphinoise comes from the Dauphiné region in south-east France, where the Potatoes Dauphinoise recipe is said to originate. The dish is distinguished from gratin savoyard by the use of cream, and from ordinary gratin potatoes by the use of raw and not boiled potatoes.

The traditional recipe is only with cream, not cheese but I like to sprinkle a bit of Gruyère cheese on top in the last stages of cooking. There are many variations and recipes for Potatoes Dauphinoise, I find this method the most simple and it always turns out well.

Potatoes Dauphinoise

4-5 large potatoes

(Use good quality potatoes such as Desiree, Maris Piper, King Edward)

250ml of Whole Milk

300ml  of Double Cream

3 cloves of garlic minced

Salt & Pepper

Butter

A good grating of fresh Nutmeg or half a teaspoon if using dried (optional)

A good handful of grated Gruyère cheese (optional)

Method

Pre heat the oven to 190 degrees

Wash and peel the potatoes. Slice them into rounds about 3-4 mm thick.

Try to slice the potatoes as thinly as possible for the best results.

Mix the cream, milk and garlic together in a jug, season well with salt, add the pepper and nutmeg

Grease a baking dish with a bit of butter

Layer the potatoes in the dish, over each layer pour a little of the mixture, and pour the rest over when you reach the top (try to keep whole slices for the top layer)

Dot with butter and cover the dish with foil. Bake for an hour in the middle of the oven.

After an hour, remove the foil this is when I add a good sprinkling of Gruyère cheese and bake uncovered for a further 30 minutes after which the top should be golden and bubbling, and the potatoes soft when poked with a knife.

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Serve bubbling hot as a main meal or as an accompaniment.