Creamy dauphinoise potatoes

Creamy dauphinoise potatoes


4 people made this

About this recipe: Simple delicious recipe. This is an ideal side dish for a variety of meals and pairs well with chicken or beef.

Serves: 6 

  • 500ml double cream
  • 500ml milk
  • 3 to 4 cloves garlic
  • 100g Gruyère cheese (optional)
  • 8 large potatoes, peeled and finely sliced

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat the oven to 190 C / Fan 170 / Gas 5.
  2. Put the cream, milk and garlic into a large saucepan and bring to a simmer. Add the sliced potato to the cream and simmer for 3 minutes until just cooked. Stir to seperate potato and stop it from sinking and burning on bottom of pan.
  3. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  4. Strain the cream mixture to remove the garlic then pour over the potatoes – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese.
  5. Bake in the preheated oven for 30 minutes or until potatoes are soft and the cheese is browned on top. Remove from the oven and serve immediately.

Potato varieties

For this recipe I like to use Maris Piper or King Edwards.

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