Printable Recipe
Dauphinoise Potatoes
Creamy, cheesy Dauphinoise Potatoes layered with thinly sliced potatoes, infused with garlic, and topped with cheese for a golden crust.
Prep time
15 min
Cook time
2 hrs 30 min
Total time
2 hrs 45 min
Yield
12
Ingredients
6
Steps
7
Filed under: baking, over 1 hour.
Source channel: Fallow
Key ingredients
potatoes, milk, double cream, garlic cloves, crushed or finely grated, mild cheese.
Ingredients
- 3 kg potatoes
- 200 ml milk
- 2 l double cream
- 4 garlic cloves, crushed or finely grated
- 150 g mild cheese
- Nutmeg
Method
- Preheat the oven to 120°C.
- Combine the cream, milk, garlic, salt, pepper, and nutmeg and whisk thoroughly.
- Peel the potatoes, then slice them thinly using a sharp knife or mandolin.
- Rub a 20 X 16 cm (8 x 6½ inch) ovenproof dish with butter, then evenly arrange the potato slices in the dish.
- Add cream between the layers, adding a small amount of cheese to the middle layer.
- Press the potato slices down to fully cover in cream.
- Bake in a bain marie in the oven for 2-3 hours or until the potato is tender and the top is nicely browned.