This dauphinoise potato recipe will give you a great tasting and rich accompaniment to many meats. These thinly sliced slow cooked potatoes in cream and garlic, are ideal with steak, duck, pork or lamb. You can even serve them with salmon.
As a side dish, this is a super simple dauphinoise potato recipe is a decadent and indulging way to compliment your meal.
Prep Time: 20 mins Cooking Time: 40 mins Difficulty: Easy Serves: 8
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large potatoes (King Edward/Maris Piper)
- 100g of Gruyère cheese
Heat oven to 190C/170C fan/gas 5.
Tip the double cream, and milk in to a large saucepan and add the garlic cloves. Then bring it to a simmer.
Finely slice the potatoes, about 3-4mm, then add them to the pan and simmer for 3 mins until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan and add some salt and pepper.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Pour over the garlic infused cream (discarding the garlic). – Put in just enough cream for it to seep through the layers and leave a little moisture on the surface.
Scatter over 100g grated gruyère cheese and bake for 30 mins until the potatoes are soft and browned. If the potatoes are not brown enough, increase the heat for another 5 mins
For an alternative to this dauphinois potato recipe have a look at Jamie’s quick dauphinoise potato recipe below.