Potato Dauphinoise
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
4
Oven Temperature:
180˚C, gas mark 4
Best Potato Varieties
Ingredients
- 500g King Edward potatoes, thinly sliced
- 200ml double cream
- 100ml milk
- 1 clove garlic, crushed
- 50g Gruyere cheese, grated
Method
- Preheat the oven to 180C, gas mark 4
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
- Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.
Tell us what you think...
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jessie phillips 07/03/2010 4:53pm (5 days ago)
this recipe is very good i reccomend using basil and nutmeg
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Emily 28/02/2010 7:27pm (12 days ago)
i am making this at school tomorrow in my cooking class i cannot wait it dounds really nice :)'x
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Matt- a Chef @ a 4 star hotel 19/01/2010 2:39am (2 months ago)
i like dauphinoise but not this recipe.
if you make dauphinoise with milk, the milk burns.
Dauphinoise is best made with double cream ;)
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Alice :) likes this 18/01/2010 10:21pm (2 months ago)
I havent made this yyet but I think that it will be a very useful recipe that i will use in the future :)
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Hilary 07/01/2010 6:25pm (2 months ago)
I have cooked a dairy free version for my fussy family - slowly melted down some red onions and garlic in soya spread and then added cornflour and oatie milk to create the consistency of single cream before adding the sliced potatoes - creamy and wonderful with black pepper.
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Eddie Wilson likes this 12/12/2009 7:38pm (3 months ago)
Used Rooster potatoes instead, but it turned out great.
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mary 29/11/2009 7:16pm (3 months ago)
I tried this recipe and it was lovely, everyone enjoyed it. I thought I'd underdone the seasoning.
Will deffinately make it again.
Nice change from boring spuds. -
James likes this 29/10/2009 12:56pm (4 months ago)
Wll i added one extra clove of garlic, but I must say it was superb.
Thankyou. -
Chonkenstein Davis 18/10/2009 9:39pm (5 months ago)
Chonkenstein like !!!
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Joe 07/10/2009 6:17pm (5 months ago)
So why do you need to use 200ml of double cream and 100ml of milk? Could you not just use 300ml of single cream? Surely this is all the two combined create!
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