Food & Wine
Dauphinoise potatoes
The most decadent of side dishes, these dauphinoise potatoes make a fabulous accompaniment for any Sunday roast.
Serves: 4
Ingredients:
- 200ml double cream
- 100ml milk
- 2 garlic cloves, crushed
- 500g baking potatoes (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
- 50g gruyere cheese
- Salt and pepper
Method:
1. Preheat oven to 160°.
2. Slice potatoes into thin slices, about three to four millimetres thin.
3. Add cream, milk and garlic in saucepan and bring to gentle simmer. Add potato slices, cover and simmer for 10 minutes or until just tender. Season with salt and pepper.
4. Now layer potatoes slices into ovenproof dish. Press down so it forms a solid layer. The cream should come just below top layer of potatoes so top up if necessary. Scatter cheese over.
5. Bake for 30 minutes or until potatoes are completely tender.
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