Dauphinoise Potatoes

• 🧑‍🍳 Medium
• ⏱ Prep: 10 mins
• 🥘 Cook: 30mins
• 🍴 Serves 4

Dauphinoise is sliced potatoes cooked in a garlic cream sauce. It’s the perfect side dish to any meal. I usually serve mine with a garnished pan-fried steak or out of the box breaded fish (on a lazy weeknight).

Dauphinoise Ingredients

Main Ingredients

• 500ml double cream
• 500ml milk
• 3 tbsp olive oil, plus extra to drizzle
• 1 garlic bulb, halved across the middle
• 8 large maris piper or king edward potatoes
• 100g grated cheddar cheese

To Serve

• pan fried steak or battered fish (cod) or salmon.

Dauphinoise Preparation

1. Preheat the oven at 200˚C fan for 20 mins.
2. Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
3. Slice 8 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 ovenproof dish so that they are about 5cm in depth.
6. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
7. Scatter over 100g grated cheddar 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.
8. Once done, take the pan off heat and set aside to cool for 10 mins before serving.

Serving: My usual plate normally contains a portion of salmon, greens and dauphinoise ©

💡All in one for dinner in the week.