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Potato dauphinoise
Potato dauphinoise
added by River Cottage Veg Every Day!

This classic potato dish with its glorious caramelised top and rich, melting interior will always be one of my favourites. Something magical happens when you bake potatoes, thinly sliced, in garlic-scented cream. I tend to use whichever floury variety I have to hand, but you can also make it with large, new potatoes. The texture is a bit different but still very good. I love a dauphinoise with a green salad and plain-cooked Puy lentils.

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Prep time
  • 30 mins
Cook Time
  • 1hr 30mins
Servings
  • 6
Ingredients
  • 30g butter
  • 1kg floury potatoes
  • 400ml double cream
  • 2 large garlic cloves, crushed
  • ¼ teaspoon freshly grated nutmeg
  • Sea salt and freshly ground black pepper
,
Directions

Preheat the oven to 160�C/Gas Mark 3. Rub a gratin dish liberally
with the butter.

Peel the potatoes and slice them thinly, either with a sharp knife or
a mandoline. In a large bowl, whisk together the cream, garlic and
nutmeg and season well with salt and pepper. Toss the potatoes in the
creamy mixture, then layer them in the gratin dish, spreading them as
flat and evenly as you can. Pour over any remaining cream.

Bake for 1�–1� hours, pressing down with a spatula every 15 minutes
or so to compress the potatoes and stop them drying out. The gratin
is ready when the top is golden and bubbling and the potatoes are
tender. You may want to turn the oven up to 190–200�C (Gas Mark 5
or 6) for the last 5 minutes to achieve a bit of extra bubbling crispness.
Leave to stand for 5 minutes or so before serving.

VARIATION'S

Half-and-half dauphinoise
For something a little more virtuous, you can substitute half the cream
for whole milk. That goes for the following variations too.

Celeriac and potato dauphinoise.
A wonderful combination. Replace a quarter to half of the potatoes
with celeriac, peeled and finely sliced. It’s very good with about 30g
grated Parmesan or gruy�re sprinkled on top before baking, as above.

Potato and turnip dauphinoise
Peel 2 small turnips (about 200g) and slice very thinly, using a
mandoline or sharp knife. Use roughly 800g potatoes and toss with
the cream as above. Layer half the creamy potato slices in the bottom
of the gratin dish, followed by a thin layer of turnips and the rest of
the creamy potatoes. Bake as above.

2 replies
Replied on

Cooked it today it was fab with sirloin steak,carrots,green beans & sprouting broccoli thanks!

Replied on

Cooked it last night. Worked out beautifully! Think ill use more than the recommended nutmeg dose next time though

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