Creamy Dauphinoise Potatoes

Name: Creamy Dauphinoise Potatoes
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 6 large potatoes, peeled; 1 clove garlic; butter; 300 ml pouring cream; Whole milk; to taste salt and black pepper

Joanne @JoanneinBath

Bath, UK

This is such an easy way to cook potatoes and unlike roast potatoes you can just bung them in the oven and forget about them. It's important to cook them slowly so the potatoes kind of melt into the cream, and you must use a floury type of potato, waxy won't work. Serve hot with roast pork: https://cookpad.wasmer.app/uk/recipes/490649-roast-pork-with-crispy-crackling-and-apple-sauce or on their own with a crisp salad.

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Ingredients

90 mins

6 servings

6large potatoes, peeled
1 clovegarlic
butter
300 mlpouring cream
Whole milk
to tastesalt and black pepper

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Steps

90 mins

1

Slice the potatoes thinly, they need to be about the thickness of a pound coin. Place in a bowl.
2

Cut the garlic clove in half and rub it vigorously round the edges of a large ovenproof dish, then smear butter all around the sides and bottom. Preheat the oven to 170°C/Gas 3.
3

Pour the cream into the bowl of potatoes, and add salt and pepper, fold gently so all the potato slices are coated, taste the cream to check you've got enough seasoning. Layer the potato slices in the prepared dish so they overlap and are flat. Pour the cream mixture into the dish so that the top layer of potatoes is just covered. If you need more liquid add cream or milk. Dot the top with butter and black pepper. Bake in the oven until the potatoes are meltingly tender and all the liquid has been cooked into them.

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Joanne @JoanneinBath

on January 03, 2016 19:30

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.