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Dauphinoise potatoes

Chef: ianlisle

  • serves 8
  • cook time 65 minutes

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes.

From BBC Good Food


  • 500 ml - double cream
  • 3 cloves - garlic
  • 100 grams - Gruyere Cheese
  • 500 ml - milk
  • 8 - potatoes King Edward or Maris Piper


  1. Heat oven to 190C/170C fan/gas 5.

    Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.

    Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

    Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

    Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

    Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.

    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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