Dauphinoise potatoes make a decadent addition to a Sunday roast, or the perfect side to a steak thanks to their rich, creamy taste and soft-yet-crispy consistency. So, if you're looking to spice things up this Sunday, this might just be the answer.
A French classic that's seen a number of tweaks over the years, dauphinoise potatoes typically consist of sliced potatoes – we'd recommend Maris Piper or King Edward – baked in a rich, creamy sauce. For some added flavour, we've added a good amount of garlic to ours. Though you can feel free to miss this out if it doesn't appeal.
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Dauphinoise potatoes recipe
This recipe serves four
- Maris Piper or King Edward potatoes, 4 large
- Double cream, 250ml
- Semi-skimmed milk, 250ml
- Garlic, 3 or 4 crushed cloves
- Salt and pepper, for seasoning
1. Slice your potatoes into fine pieces – you can peel them if you'd like, though this isn't essential.
2. Place your potatoes in an ovenproof dish and press down with the back of a spoon. Don't worry too much about placing them precisely. The beauty of dauphinoise potatoes is the overlapping, creamy layers.
3. Add your milk, cream, crushed garlic and plenty of seasoning to a bowl. Combine thoroughly.
4. Pour your mixture on top of your potatoes. You want it to cover the top layer of your potatoes, so don't be afraid to make a little more mixture if it doesn't.
5. Place in the oven for one to one and a half hours, or until golden brown, at 160ºC.
6. Serve straight from the oven, sprinkling fresh herbs over them to complement your main dish.