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!
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