How to Make Potato Dauphinoise
This French take on a classic potato bake is mind-blowing! It’s creamy and garlicky and lush, totally bad for your hips and your heart – but a ‘sometimes food’ that is just delish with a rich roast lamb or a side of beef.
Make sure you use the plain old brushed potatoes for this recipe – they are the cheapest and the best type of potato for a potato bake.
How do you pronounce Dauphinoise? Well I say it ‘Dolphin Noise’ – but perhaps a French person can tell us the proper way!
Method
-
Preheat oven to 180°C
-
Peel the potatoes and slice them on a mandolin or in a food processor. They need to be wafer-thin.
-
Put the cream, potatoes and garlic in an oven-safe pan over low heat for a few minutes so the garlic infuses. Don't let the cream and milk boil.
-
Add the potato slices to the pan make sure they're all cover with liquid. Bring it back to a simmer for around 5 mins then place in the oven uncovered for about 35 mins or until the top is set and the potatoes are soft.
-
Serve piping hot
