Dinner Party Potato Dauphinoise

Potato Dauphinoise

My New Years Resolutions always go completely out of the window when my mother-in-law, without fail, gives me at least two pints of double cream in a food parcel when we leave! This recipe is a real dinner party fail-safe potato dish which always gets eaten – I’ve never thrown any away yet. Top tips for success – always wash the potatoes well and dry thoroughly with a tea towel before layering in the dish. Invest in a good nutmeg grinder ( I have a fabulous William Bounds one but cheaper ones are available) – I’ve had mine for years.Also, start in a hot oven so that your cream bubbles enough to cook the potatoes otherwise you will have hard potatoes is a split cream sauce. You can also do it without the cheese if you would prefer.

Give it a go – keep an eye on it as different ovens do different things but it should be easy enough. Good luck.

Dinner Party Potato Dauphinoise

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: medium

Ingredients:

  • 1kg old potatoes
  • 3 – 4 large garlic cloves
  • grated nutmeg
  • salt and fresh black pepper
  • 300ml double cream
  • 200ml milk
  • 100g Gruyere grated

Directions:

    • Peel the potatoes and slice as thinly as you can. Wash thoroughly and dry with a tea towel. Peel your garlic cloves and place in a garlic crusher ready.
    • place a layer of potatoes in the bottom of a gratin dish that is big enough and sprinkle with the salt, pepper, a grating of nutmey and some crushed garlic. You want about 4 layers in total.
    • Mix your milk with the double cream, grate some nutmeg in then pour into the dish in the corner. (If you pour it all over it will wash off your layers of flavours).
  1. Potatoes Dauphinoise

    • Shake the dish slightly to make sure it is all even; sprinkle over the grated cheese then bake at 200C /180c fan/ gas 7 for about an hour. After 40 minutes take them out and check them. If the potatoes feel soft but you still need to bubble away some juice then turn the oven down a little for the last bit. Once the potatoes are soft and the consistency of the juice looks right you can turn the oven down to warm and they should be OK.
    • Serve with almost anything!
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