Dauphinoise potatoes recipe
Dauphinoise Potatoes recipe
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|1 kg||floury potatoes|
|500 ml||double cream|
|fresh ground pepper|
You need a large gratin dish or shallow casserole.
Heat the oven to Gas Mark 2, 325°F, 160°C
Peel and thinly slice the potatoes about 1/8 inch or 3mm thick. Place the slices into a bowl as you go.
Peel the garlic and crush it. Chop the garlic as fine as possible and add to the potatoes.
Season the potatoes thoroughly and toss to mix. Pour the cream over the potatoes and mix again.
Place the potatoes in the gratin dish and level them as best possible. Ensure that they remain below the top of the dish. Press down with the back of a spoon to form the most solid layer possible. If you cannot clearly see the cream just below the potatoes, you will need to add more.
Place dish in oven and bake for at least 45 minutes and then check it. If the cream looks like it is splitting – the fat solids and liquids are separating – reduce the heat a little. Bake until golden brown on top and the potatoes are tender. Check with a pointed knife; if the knife goes in easily without resistance, they are ready. Otherwise bake for an extra 15-20 minutes.
Serve in addition to any meat or poultry dish.
About the recipe:
A classic way of serving potatoes. Requires a ‘floury’ potato, eg Russet, King Edward, Maris Piper or Desirée or generic baking potato.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Dauphinoise potatoes recipe
Recipe type: xarchivex
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