Dauphinoise Potatoes recipe

Dauphinoise potatoes are creamy, soft and delicious. Try this dish next time you make a roast meat joint.

Ingredients:

1kg baking potatoes
500ml double cream
Salt and pepper
3-4 cloves of garlic

Method of Preparation:

Peel the potatoes and then finely slice them on a mandolin or with a sharp knife. As you cut them, place them into a large bowl.
Mince the garlic and put it into the bowl with the potatoes. Season the mixture well and then pour the double cream into the bowl and mix everything together well.
Layer the potatoes into a baking dish, pouring in any cream that’s left behind in the bowl.
Place them into a 160C oven and cook them for up to an hour. If the cream looks like it’s splitting, that means your oven is too hot and you need to turn the heat down.
The dish will be golden on top and the potatoes will be tender.

If you want to add a twist to this dish, try mixing in a spoonful of mustard or chilli powder to give it a bit of a kick. This recipe yields around six servings.

Author: Laura Young.

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Reviews and Comments:

Dauphinoise Potatoes Review by Clare Wallace on 15th November 2011:

Not so many garlic cloves used, just a hint makes it a child friendly recipe. Also using asparagus soup mix makes a nice change.

Conversions
500ml	about 2 cups (2.1134 cups based on 236.59 mililitres in a US cup)
160°C	325°F / Gas Mark 3

Data:

Published: May 3, 2011

Average rating of 4.00 stars based on 1 reviews.

Summary: Dauphinoise potatoes are creamy, soft and delicious. Try this dish next time you make a roast meat joint.