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!
Potato Dauphinoise
6
servings20
minutes1
hour30
minutes310
kcal1
hour50
minutesThinly sliced potatoes baked in cream and garlic until tender and golden. Rich, indulgent, and comforting — perfect as a side dish for roasts, meats, or festive dinners.
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Ingredients
1 kg Potatoes
1 cup Cream
1/2 cup Milk
2 cloves Garlic, peeled and crushed
Directions
- 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
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