Dauphinoise potatoes recipe

Dauphinoise Potatoes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a delicious and indulgent side dish, look no further than this Dauphinoise potatoes recipe. Originating from the Dauphin� region in France, this dish features thinly sliced potatoes baked in a creamy and cheesy sauce. The result is a heavenly combination of tender potatoes with a golden crust on top. Perfect for a special occasion or a comforting family dinner, these Dauphinoise potatoes are sure to impress.

Keywords: Dauphinoise potatoes, recipe, French cuisine, side dish, creamy.

Dauphinoise potatoes recipe details

Dauphinoise potatoes recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

1 kg	floury potatoes
4 clove(s)	garlic
500 ml	double cream
	salt
	fresh ground pepper

Instructions

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.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a