Dauphinoise potatoes are one of the more luxurious sides out there. Flavoured with sweet roasted garlic for a glorious spin on a classic.
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Serves
6
Garlic
Maris Piper Potato
Double Cream
Whole Milk
Gruyère
Nutmeg
Serves
6
Garlic
Maris Piper Potato
Double Cream
Whole Milk
Gruyère
Nutmeg
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C.
Step 2.
Wrap your garlic bulbs in kitchen foil, then place them in the oven and cook for 40 mins.
Step 3.
Peel your potatoes.
Step 4.
Using a mandolin, or a very sharp knife, carefully slice your potatoes into 2mm thin rounds.
Step 5.
Pour your double cream and milk into a saucepan. Season generously with salt and pepper.
Step 6.
Once your garlic is cool enough to handle, squeeze out the
caramelised pulp. Discard the skin.
Step 7.
Add your garlic pulp to the cream pan along with a generous grating of nutmeg. Bring the mixture to a gentle simmer.
Step 8.
Tip your potatoes into the pan and cook for 10 mins until they are just tender. Check the seasoning and adjust if necessary.
Step 9.
Pour your mixture into a rectangular baking dish. Cover with foil and bake for 45 mins.
Step 10.
Grate your Gruyère.
Step 11.
Remove your dish from the oven and turn the temperature up to 200°C.
Step 12.
Sprinkle your cheese over the top. Bake for another 15 mins until melted.
Step 13.
Carve into squares and serve.
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Notes (1)
H
Heather E.
a month ago
Found there was way too much liquid leftover in this one, reckon if you put it in the oven uncovered the whole time it would be ok - still delicious though!
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