Potato Dauphinoise
A beautiful, creamy, cheesy potato dish—there’s nothing better! This classic recipe, with its glorious caramelised top and rich, melting interior, will always be one of our favourites. Magical things happen when you bake thinly sliced potatoes in garlic-scented cream. Pair the dauphinoise with a green salad and plain-cooked Puy lentils to make them the stars of your meal!
serves 6
Method
- Preheat the oven to 160°C (Gas Mark 3). Rub a gratin dish liberally with butter.
- Peel the potatoes and slice them thinly using a sharp knife or mandoline. In a large bowl, whisk together the cream, garlic, and nutmeg. Season well with salt and pepper. Toss the sliced potatoes in the creamy mixture, then layer them in the gratin dish, spreading them as flat and evenly as possible. Pour any remaining cream over the top.
- Bake for 1 to 1.5 hours, pressing down with a spatula every 15 minutes to compress the potatoes and prevent them from drying out. The gratin is ready when the top is golden, bubbling, and the potatoes are tender. For extra bubbling crispness, you can turn the oven up to 190–200°C (Gas Mark 5 or 6) for the last 5 minutes.
- Allow the gratin to stand for about 5 minutes before serving.
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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
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