Dauphinoise Potatoes

 

Serves 6 - 8

Preparation:  15 mins

Cooking Time: 45 mins approx

 

This has been a family favourite for years.   However, at Christmas, this is prepared in a rather decadent fashion with a whole wheel of Reblochon Cheese - see Reblochon Potatoes or Tartiflettes Savoyarde

 

This recipe is relatively simple to make and is the perfect and very comforting accompaniment to any Winter dish!

 

 

 

Ingredients

 

• 1 kg potatoes - I used King Edward but you could use Maris Piper

• 1 pint of whole cream milk

• 300g double cream (I used a vegan cream and honestly could not tell the difference!)

• 3 fat cloves garlic, peeled and minced

• Salt and Pepper

• 100g Gruyere cheese or Cheddar

• Nutmeg, grated on top (optional extra)

 

 

 

Method

 

1. Heat oven to 190C/170C fan/gas 5.
    

2. Tip 500ml double cream, 500ml milk and 3 minced garlic cloves and some salt into a large saucepan and bring to a simmer.
    

3. Slice potatoes very finely, about 3-4mm, add them to the cream and simmer for about 10 mins until just cooked, keep checking regularly with a sharp knife.
    

4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.   The potatoes will be releasing starch which helps to create a thick creamy sauce.
    

5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish one layer at a time.  Add a small amount of seasoning and then add the next layer, this mixture makes about three layers in total.
    

6. Pour over the garlic infused cream – just enough to seep through the layers and leave a little moisture on the surface.
    

7. As an optional extra, you can grate a little nutmeg on to the top of the bake before adding the cheese.
    

8. Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.