potatoes dauphinoise
WordPress have really improved the sharing and following aspect of their blog networks; it promotes posts being propagated around the network and readership increases all round. I saw a post featuring potato dauphinoise fly past my nose and it reminded me how long it had been since I had a decent dauph.
The really clever part with this dish is raising the temperature of the cream up first to get the seasoning right – all too often a dauphinoise can be bland as it takes much more salt than you expect.
It comes out lovely and thick, spikes of garlic just offsetting the richness beautifully. Just make sure you don’t eat it all and save a bit for while you’re doing the washing-up, as an hour spent cooling down allows the potato to soak all that cream back up again…
There’s a YouTube version of my recipe here:
potatoes dauphinoise
Ingredients
- 1 kg floury potatoes sliced about 5mm thick
- 300 ml double cream
- 200 ml milk
- 4 cloves garlic minced
Instructions
- Pre-heat the oven to 180°C.
- Bring the cream, milk to a simmer with the garlic. Add some seasoning and keep tasting until it tastes right. Add the sliced potatoes and simmer for 8-10 minutes until tender.
- Put a splash of the cream into the base of a large baking dish, add the potatoes then pour over the remaining cream. Make sure everything gets covered, and dot with butter. Bake for 30 minutes until the potatoes are knife-tender and the top is golden-brown.
Looks delicious and thanks for sharing 🙂 I totally agree on the seasoning – when I used to do it the old way I often under-seasoned. Those spuds like their salt and pepper.
Haven’t made this in such a long time and am now pining so despite the warmer weather am now going to have to make pot dauph this weekend – come what may!
It will probably rain so feel justified in that 🙂
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