Dauphinoise potatoes
These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn't an easier side dish in the world!
Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.
Ingredients
- 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
- 3–4 garlic cloves, grated
- 500ml/17½fl oz double cream (you may need a bit extra)
- salt and freshly ground black pepper
Method
Preheat the oven to 160C/140C Fan/Gas 2.
Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
Bake for 1–1½ hours, or until the potatoes are completely tender.
Recipe Tips
Check the potatoes after half an hour, if the cream looks like it's splitting, your oven is too hot, so turn it down a bit.
If you cook dauphinoise potatoes at a high temperature the cream will split, so this recipe cooks them low and slow for the best results.
