Dauphinoise potatoes
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This side dish to go with your main meal can be a meal in itself if you make enough of it. This creamy potato dish is a classic French side dish of thinly sliced raw potatoes baked in a rich sauce of cream, milk, garlic, and sometimes herbs like thyme, often finished with cheese for a golden, bubbling crust.
Ingredients
- 4 large potatoes
- 300 ml Double cream
- 280 ml water
- 3 piecs of garlic
- choice of cheese for topping
Method
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Peel your potatoes, but do not wash the starch out of them.
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Take your potatoes and slice them (I used a Mandoline Slicer) and put them to the side.
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On your hop put a pan and fill it with the cream and water plus slice the 3 pieces of garlic into 2 or 3 pieces and add those. Then bring to a simmer.
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With the sauce simmering away, start adding some of the potato slices and leave in for a few minutes whilst stirring to make sure they do not stick to the pan.
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Once they have been in the sauce a few minutes remove then and add to your tray to make layers. Once the first set of potatoes are in add more slices to the sauce and repeat over until all potatoes are in the tray.
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pre heat your oven at this point to about 190
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Now your tray is full of potatoes and have some sauce on them. Pour the rest of the sauce in your pan into the tray, make sure not to add the garlic into the tray.
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Now place the tray into the oven and cook for about 30 minutes
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Keep checking as it is cooking and once it is almost done, add the cheese to the top and place it back into the oven for the final 5 minutes to melt the cheese and crisp it up. Then serve.
