About this recipe:I decided to make my own after being disappointed with supermarket versions, making the recipe up as I went along. I was pleasantly surprised with the results. If you love potato dauphinoise and want a quick, no hassle recipe then try this.
1 large handful grated Parmesan, plus extra for topping
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Method Prep:15min › Cook:35min › Ready in:50min
Peel and carefully slice the potatoes to around 3mm wide pieces.
Finely dice the red onion and garlic.
Gently warm the cream in a pan adding the onion, garlic and Parmesan, ensuring you do not allow the cream to boil.
Once the Parmesan has melted, add a thin layer of cream to the bottom of an ovenproof dish and begin to layer the potatoes. Add another layer of cream and repeat until you have used them all (probably 2-3 layers dependent on the dish size).
Top with more grated Parmesan and bake at 190 C / Gas 5 for 35 to 40 minutes, until potatoes are tender and top is browned.
This was my first time both eating and cooking dauphinoise spuds so wasn't sure what to expect but they were very simple and lovely flavour. The spuds turned out a little underdone though in our oven, even though the cheese on top was browned, so next time I'd do them for 5-10mins longer. Recipe tweaked by using strong cheddar instead of parmesan - 11 Dec 2015
I'm not the best cook but I found this very simple to make and absolutely delicious! As a big fan of strong cheese, I used some good old cheddar instead of parmesan. I'll be making these again. - 25 Jan 2016