Dauphinoise Potatoes

Dauphinoise potatoes







Potatoes Dauphinoise – for about 4 people





Heat the oven to Gas Mark 2/150C
1 lb (450 g) potatoes (Maris Piper is a good choice)
1 small clove garlic, crushed (optional)
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
freshly grated nutmeg
1 oz (25 g) butter
Salt and freshly milled black pepper
An 8 inch ovenproof dish, well buttered inside.


Peel the potatoes and slice them as thinly as you can, or use a food processor to slice them. Then put the potato slices into a bowl of cold water and swish them around to get rid of some of the starch. Now dry them as much as possible with a clean tea cloth. Then in the dish arrange a layer of potato slices, a sprinkling of crushed garlic if using, a little pepper and salt and then another layer of potatoes and seasoning.
Now mix the cream and milk together, pour it over the potatoes, sprinkle with some freshly grated nutmeg, then add some pieces of butter in little flecks over the surface and bake on the highest shelf in the oven for 1½ hours. It may take slightly less than this in some ovens, so test with a skewer after an hour. If the top looks like burning, cover with tin foil. Forget about your waistline, special treat.

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