Potato Dauphinoise
Over a year ago
3,784 views
Ingredients
- 500g Potatoes - thinly sliced
- 200ml Double Cream
- 1 Garlic clove - crushed
- 50g Gruyere cheese - grated
- To taste Salt & Pepper
- Large knob Butter
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
A delicious creamy potato dish.
Method
-
1
1 - Heat your oven to gas mark 4
2 - Peel and slice your potatoes, place them in a pan of salted water and bring to the boil. Cook for 10 minutes, drain the potatoes and put to one side.
3 - Butter a medium size oven proof dish and begin placing the slices of potatoes in the dish. Season the potatoes as you layer them up, adding some crushed garlic on each layer.
4 - Pour over the cream until the potato is covered, add a little milk if needed. Top with your grated cheese and place in the oven for 25 mins.
Enjoy!
Similar Recipes
View all similar
If you don't boil your potatoes it will take ages for them to be cooked.
And if you wanna give a nice flavour kick to your Dauphinoise , add some chopped garlic in it! Grrrrreat ;-)
Would it still work if you didn't boil the pots and just put it all in the oven?
Hi,
To be honest, I just use whatever we have in stock! Waxy ones would hold their shape better and give good firm slices, but if you are looking for a more creamy mixture, floury would be your best bet.
Thanks :)
What are the best spuds to use on this recipe? Are big waxy potatoes best? Or do any of them work?