These are finely sliced potatoes that have been cooked in a creamy garlic sauce. Cheese can be put to the top of Dauphinoise potatoes before baking for a richer flavor.
To soften the potato pieces, they are softly boiled before being combined with the cooked cream, milk, and garlic sauce. They’re then piled in a baking sheet and baked with or without cheese, with the remaining sauce poured over the top
Dauphinoise potatoes are typically served as a side dish to a main course, such as a roast meal with vegetables.
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
- 100g grated gruyère cheese (optional)
- Preheat the oven to 190 degrees Fahrenheit/170 degrees Fahrenheit fan/gas 5.
- In a large saucepan, bring 500ml double cream, 500ml milk, and 3 garlic cloves to a simmer.
- 8 large potatoes, finely sliced (approximately 3-4mm), added to the cream and simmered for 3 minutes, until just done
- Stir gently to separate the potato and prevent it from sinking to the pan’s bottom.
- With a slotted spoon, remove the potatoes and set them in a broad shallow ovenproof dish with a depth of about 5cm.
- Pour the garlic-infused cream over the top (do not discard the garlic) — just enough to seep through the layers and leave a little moisture on the surface.
- If using, sprinkle 100g grated gruyère cheese on top, then bake for 30 minutes, or until the potatoes are soft and browned – if not brown enough, raise the heat for 5 minutes.
- Category: Appetizer, Snacks
- Method: Baked
- Cuisine: American
- Serving Size: 8
- Calories: 541kcal
- Sugar: 5g
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 0g
Keywords: foods start with d