There truly is nothing more comforting than Potato Dauphinoise. With just a few tips & tricks, here I'll show you how to make the most delicious Potato Dauphinoise imaginable!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
- 2lb / 1kg White Potatoes, peeled
- 1 cup / 250ml Double Cream
- 1 cup / 250ml Milk (whole or semi-skimmed)
- 1 cup / 100g Gruyere, grated
- 2 cloves of Garlic, peeled & lightly crushed with the palm of your hand)
- 1 tsp Salt
- 1 small knob of Butter
- 1/2 small Nutmeg, grated
- 1/2 tsp Black Pepper
- Fresh Chives, finely diced to serve
Begin by slicing your potatoes into very thin rounds (approx 3-4mm or 1/8").
In a pot, add your milk, cream, nutmeg, 1 clove of garlic, salt & pepper and bring to a gentle simmer. Allow to infuse for 5 mins then take out your garlic. Stir in your potatoes, ensuring they're fully coated.
Grab an oven proof dish and rub with garlic then do the same with a knob of butter. Stack in layers of potato and sauce to ensure the potatoes get the most sauce coverage as possible. Finish with a thin layer of sauce.
Pop in the oven at 160c/320f for 1 hour and 15mins or until knife tender and browned on the top. Take out and cover with a layer of gruyere then pop under the grill until golden and bubbly.
Serve with a sprinkling of fresh chives!
a) Potato size - Whether you cut by hand or use a mandolin, ensure each slice is the same thickness so everything cooks at the same rate.
b) Calories - Based on sharing between 6 people.
Calories: 348kcal | Carbohydrates: 29.88g | Protein: 10.05g | Fat: 21.55g | Saturated Fat: 13.163g | Polyunsaturated Fat: 0.957g | Monounsaturated Fat: 6.276g | Trans Fat: 0.035g | Cholesterol: 77mg | Sodium: 571mg | Potassium: 17mg | Fiber: 4.1g | Sugar: 5.16g | Vitamin A: 1800IU | Vitamin C: 17.3mg | Calcium: 260mg | Iron: 0.9mg