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Creamy dreamy Potato Dauphinoise with Garlic and Cheese is perfect served with any roast dinner, such asSlow Cooked Lamb Shoulder,Buttermilk Roast ChickenorPreserved Lemon, Cumin and Thyme Roast Chicken. This is my own version and not an authentic recipe.
Potato Dauphinoise
This is a delicious French dish made bylayering thinly sliced potatoes in a greased dish,and then layering garlic, potatoes, salt & pepper until everything is used up. Then topping with cream.
In my method, I like to boil the potatoes in the cream and milk (with garlic) first before adding them to the dish, as well as adding cheese in-between and on top of the layers of potato.
Dauphinoise/Gratin??
I did a little reading and there seems to be differing opinions on if these are the same or different. Julia Child's recipe for Potato Dauphinoise and Gratin is the same in that both use the same ingredients and method. Some say, that Potato Dauphinoise should use raw potatoes and Gratin uses boiled potatoes.
Best potatoes for Dauphinoise
For best results, use King Edward or Maris Piper.
However, I have used a wide variety of potatoes over the years and they have all worked wonderfully.
How to make
Full instructions at the bottom of the page
Peel and Slice Potatoes thinly using a Mandolin or sharp Knife.
Place in a pot with pre simmered Double Cream, Milk and Garlic.
Season well and boil for 2 - 3 minutes.
Layer potatoes in a buttered dish, adding cheese between the layers.
Make and Pour over the cream mixture.
Season, cover with foil and bake at 190 C/GM5 for 35 minutes and 40 minutes at 200 C/GM6. Remove foil and add another layer of cheese. Bake for 15 minutes or until golden brown turning up the heat if needed to colour the cheese.
How to serve
Dauphinoise Potatoes go well as a side with Steak, Roast Lamb, Roast Beef. Basically, they are the most comforting side to any Sunday roast.
Storage
These keep well in an airtight container for 3 - 4 days and can be made ahead and reheated when needed.
Notes for making the best Potato Dauphinoise
Cheese - Adding Cheese is optional. The best cheese to use is Gruyere which adds a salty hit. You can also add Parmesan, Cheddar or Mozzarella.
Garlic - Before crushing the garlic, you can slice it and rub it over the sides and the bottom of the dish.
Potatoes -For best results, use King Edward or Maris Piper.However, I have used a wide variety of potatoes over the years and they have all worked wonderfully.
Storage -These keep well in an airtight container for 3 - 4 days and can be made ahead and reheated when needed.
Dish size - I use a 9 x 13 inch dish in this recipe.
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more recipes you may like:
Preserved Lemon, Cumin and Thyme Roast Chicken
Home Made Aunt Bessie Style Roast Potatoes
Slow Cooked Lamb Shoulder
Buttermilk Roast Chicken
Potato Dauphinoise
Safira
Creamy dreamy Potato Dauphinoise with Garlic and Cheese is perfect served with any roast dinner or Steak.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr
Course Side Dish
Cuisine French
Servings 6
Calories 290 kcal
Ingredients
- 1 tablespoon Butter
- 300 g Double Cream
- 60 ml Milk
- 2 large cloves Garlic sliced finely or crushed
- 1 ½ KG Potatoes Peeled and sliced thinly
- Salt and Pepper
- 450 g Cheese Grated( Any cheese), see notes
Instructions
Grease a deep oven dish/tray.
Simmer Cream, Milk and Garlic in a pan over medium low. Add the Potatoes, season and simmer for 3 minutes.
Layer potatoes in the buttered dish, adding cheese between the layers making sure you leave some for the top.
Pour over the cream mixture.
Season, cover with foil and bake at 190 C/GM5 for 35 minutes and 40 minutes at 200 C/GM6.
Remove foil and add another layer of cheese. Bake for 15 minutes. Turn up the heat if it the cheese isn't colouring.
Notes
Cheese - Adding Cheese is optional. The best cheese to use is Gruyere which adds a salty hit. You can also add Parmesan, Cheddar or Mozzarella.
Garlic - Before crushing the garlic, you can slice it and rub it over the sides and the bottom of the dish.
Potatoes -For best results, use King Edward or Maris Piper.However, I have used a wide variety of potatoes over the years and they have all worked wonderfully.
Storage -These keep well in an airtight container for 3 - 4 days and can be made ahead and reheated when needed.
Dish size - I use a 9 x 13 inch dish in this recipe.
Nutrition
Calories: 290kcalCarbohydrates: 3gProtein: 6gFat: 28gSaturated Fat: 18gCholesterol: 102mgSodium: 233mgPotassium: 84mgSugar: 1gVitamin A: 1105IUVitamin C: 1mgCalcium: 210mgIron: 1mg
Keyword Chicken and Gratin, Potato Dauphinoise,, Sweet Potato Gratin
Tried this recipe?Let us know how it was!
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