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 Dauphinoise Potatoes

Cooked Dauphinoise Potatoes
Click picture to enlarge
This is the original Dauphinoise potato recipe with step by step pictures. Ideally a mandolin should be used to slice the potatoes thinly but we have assumed you do not have this.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   40 mins
 How Difficult  Medium  Freeze?  No
 Servings

2 side  portions

INGREDIENTS

Metric Imperial
2 medium size potatoes 2 medium size potatoes
280ml Double Cream Half pint Double Cream
2 cloves garlic 2 cloves of garlic
Salt and pepper to taste Salt and pepper to taste

Preparation Before Cooking

Cut the potatoes into quarters and lightly boil in salted water for 12 minutes until nearly cooked but still quite firm.
Finely chop the garlic.

Preheat the oven to 200C / 400F / Gas Mark 6

Special Cooking Equipment
Small oven proof dish

CLICK ANY PICTURE BELOW TO ENLARGE IT

When the potatoes have cooked, drain them well. Pour the cream in to a pan, add the chopped garlic and season well with the salt and pepper. Place the pan on a low to medium heat.

Slice the potatoes as finely as you can. Remove the cream from the heat the minute it starts to boil.


 
Smear some oil round the oven proof dish. Arrange half the potatoes in the base of the dish. Add half of the cream. Arrange the remaining sliced potatoes as a second layer then pour over the remaining cream.

The potatoes should be just below the top of the dish. Gently firm down the potatoes and cream.


  
Put the dish in the preheated oven for 20 minutes. After 10 minutes cooking turn the dish so that the potatoes cook evenly.

If the cream has bubbled all over the potatoes and they have not browned, sprinkle a thin layer of grated cheese over the top and put under a hot grill until browned.

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