Dauphinoise potatoes are a completely indulgent way of cooking a humble potato. There are only five ingredients – potatoes, cream, milk, garlic and some grated cheese on top. Baked in the oven, the dish can be cooked as part of a roast dinner. I love it with fish although it’s not a light addition to a menu by any means.
Ive never tried to produce a lighter calorie version of dauphonoise potatoes. Maybe it could be attempted with milk or half fat creme fraiche but I think that might defeat the point.
Ingredients for 4
- 4 large potatoes preferably floury ones like maris piper
- 250ml double cream
- 250ml milk
- 2 garlic cloves
- 100g grated hard cheese – cheddar/gruyere
Method
To make dauphinoise pototoes:
Peel and slice the potatoes into 3mm slices. I use a mandelin as I find it most effective but if you don’t have one, use a knife.
Pour the double cream and milk and garlic into a large saucepan. Bring to a simmer then add the potato slices stirring until cooked for a few minutes. Transfer the potatoes using a slotted spoon to a shallow oven proof dish. Cover with grated cheese and bake in the oven at 160c for 25 minutes.
Makes a great accompaniment to a roast dinner, or with salmon and vegetables. You could cut it into slices and freeze it for another meal as well.
If you like this recipe, try watching our roast potatoes video on tiktok: https://www.tiktok.com/@cookingwithfi/video/7171350872566369541?is_copy_url=1&is_from_webapp=v1&lang=en
If you want to try another potato based recipe, why don’t you give my potato curry a go: https://cookingwithfi.com/potato-curry/