Dauphinoise Potatoes
Classic French-inspired creamy, cheesy Dauphinoise Potatoes with a golden crust.
2h 50m4Servings
Nutrition
636kcal
10gProtein
37gCarbs
51gFat
Ingredients
Potatoes
750 g
Milk
50 ml
Nutmeg
To taste
1 pinch
Double Cream
500 ml
Garlic
1 clove
Mild Cheese
37.5 g
Butter
1 tbsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Equipment
Mandoline
Instructions
1Prepare Oven and Dish
5m
5mPreheat Oven
Preheat the oven to 120°C (250°F).
Prepare Dish
Rub a 20 x 16 cm (8 x 6.5 inch) ovenproof dish with butter.
2Prepare Cream Mixture
5m
5mCombine Ingredients
In a bowl, combine the double cream, milk, crushed garlic, salt, pepper, and nutmeg.
Whisk Thoroughly
Whisk the cream mixture thoroughly until well combined.
3Prepare Potatoes
10m
10mPeel Potatoes
Peel the potatoes.
Slice Potatoes
Slice the potatoes thinly using a sharp knife or a mandolin.
4Layer and Bake
2h 30m
2h 30mArrange Potatoes
Evenly arrange the potato slices in the buttered dish, pressing them down.
Add Cream and Cheese
Pour some of the cream mixture between the potato layers. Add a small amount of cheese to the middle layers. Ensure the potato slices are pressed down to be fully covered in cream.
Bake in Bain Marie
Bake in a bain-marie (water bath) in the preheated oven for 2 to 3 hours, or until the potatoes are tender and the top is nicely browned.
Tips
For best results, use a starchy potato variety like Russet or Yukon Gold.
Ensure the potato slices are very thin for even cooking and a creamy texture.
The bain-marie helps to cook the potatoes gently and prevents the cream from curdling.