POTATO DAUPHINOISE

POTATO DAUPHINOISE

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

This rich creamy side dish doesn't take any time at all!

Ingredients:

  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes
  • 100g grated (cheese of your choice) we like to use cheddar or parmesan.

Method:

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

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

  3. Slice 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 oven proof dish so that they are about 5cm in depth.

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

  7. Scatter over 100g grated cheese of choice, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Yummy!

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