Dauphinoise Potatoes

• The recipe for Dauphinoise Potatoes is from the Dauphiné region in France.
• The traditional recipe uses just cream, which can be very rich.
• I like to use this version with half double cream to milk.
• Double cream is not usually available in Poland – if I were making this there I would try it with 2/3 soured cream to 1/3 milk.
• I do not add any cheese, which is given in some recipes.
• The amounts are not critical.
• I make these potatoes often now with a roast as the cooking time is very flexible and makes life a lot easier than with many other potato recipes.
• You need a large (rectangular) shallow oven-proof dish.
• You can heat up any left over in the oven or the microwave.
• You can freeze portions wrapped in foil to re-heat later.

Ingredients

• Around 2kg (8 large potatoes) starchy potatoes – Maris Piper or King Edward are good
• Equal amounts of double cream and milk – around 500ml of each. (Can use 300ml cream to 600ml milk if short of cream)
• 3 cloves of garlic – peeled
• 1 teaspoon of salt
• DO NOT USE PEPPER – makes it look grey.

Method

• Peel the potatoes.
• Cut them into thin slices – use a mandoline if you have one – I have an electric grater and slicer – which is wonderful!
• Put the slices in a bowl of water whilst doing all of them.
• Pre-heat the oven to GM 3 – 160°C.
• Put the cream and milk with the garlic and salt into a large pan.
• Bring to a simmer.
• Put the potatoes into the cream mixture.
• The cream/mix mixture should cover the potatoes.
• Continue to simmer for 3 minutes.
• Stir occasionally with a wooden spatula so not to burn the bottom of the pan.
• Take off the heat.
• Use a slotted spoon to layer the potatoes in the dish.
• Take out the garlic.
• Pour the creamy liquid over the potatoes to cover them completely with a little extra.
• Cook in the oven for around 1 hour till the potatoes are soft.
• Cover with foil if not fully cooked so as to stop the top burning.
• Leave to rest for 5 minutes before serving.
• Cooking times are very flexible – you can lower the heat and leave for longer.

 

 

 

 

 

 

 

Note – A previous post for  potatoes po-nelsońsku  is a Polish recipe, which is similar.