Potatoes dauphinoise

Name: Potatoes dauphinoise
Total time: 1 h 40 min
Cuisine: British
Ingredients: 1kg waxy potatoes, peeled; 300ml double cream; 200ml whole milk; 3 garlic cloves, crushed; 0.25 tsp freshly grated nutmeg; 1 tsp salt; 20g butter; 50g gruyere, grated

Thinly sliced potatoes baked slowly in garlic cream until soft and golden on top.

Time1 hr 40
LevelMedium
Costabout £0.67 a head
Oven160°C (140°C fan)

6 servings

Ingredients

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1 kgwaxy potatoespeeled
300 mldouble cream
200 mlwhole milk
3garlic clovescrushed
¼ tspfreshly grated nutmeg
1 tspsalt
20 gbutter
50 ggruyeregrated

Method

1
Heat the oven to 160°C (140°C fan). Butter a large baking dish.
2
Slice the potatoes very thinly, about 2 mm, using a mandoline or sharp knife. Do not rinse them.
3
Warm the cream, milk, garlic, nutmeg and salt in a pan until just steaming.
4
Layer the potatoes in the dish, pouring a little of the hot cream mix over each layer.
5
Pour over the remaining cream, press down and dot with the butter.
6
Cover with foil and bake for 1 hour.
60 min
7
Remove the foil, scatter over the gruyere and bake for 25 minutes until golden and bubbling.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.