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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 kg Potatoes
- 1 cup Cream
- 1/2 cup Milk
- 2 cloves Garlic, Peeled And Crushed
Looking to lose Weight?
Join the new Weight Watchers Reimagined.GET 50% OFF THE FIRST 3 MONTHS ON SELECT PLANS.
Check It Out >
How to Make Dauphinoise Potatoes:
- 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