Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes. Perfectly paired with steak. This rich creamy side dish doesn't take any time at all!
13 Dec 2022
Firehouse Grub13 Dec 2022
Potato Dauphinoise is a classic French dish made with thinly sliced potatoes baked in cream and garlic. It's a rich and comforting side dish that pairs well with roasted meats or hearty stews. The creamy potatoes are baked until tender and golden, creating a delicious and indulgent dish that is perfect for special occasions or cozy nights in.
Prep Time
5 minutes
Cook Time
35 minutes
Servings
1-2 people
INGREDIENTS
DIRECTIONS
Heat oven to 190C/170C fan/gas 5.
Tip 500ml double cream, 500ml milk and 3 crushed garlic cloves into a large saucepan and bring to a simmer.
Slice large potatoes very finely, about 3-4mm, add them to the cream 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.
Remove the potatoes with a slotted spoon and place in a wide shallow oven proof dish so that they are about 5cm in depth.
Pour over the garlic infused cream – just enough to seep through the layers and leave a little moisture on the surface.
Scatter over 100g grated cheese of choice, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
Notes
