This does enough Dauphinoise Potatoes for four people as a side dish. Or perhaps two as a main with some green vegetable sides.
This method where the creamy sauce and potatoes are pre-cooked together speeds the dish up a bit.
- 500g peeled floury potatoes (Maris Pipers, King Edwards, Desiree etc.)
- 300ml milk
- 100ml double cream
- Grated nutmeg (according to taste)
- 1 garlic clove (reduce or increase according to taste)
- 100g grated gruyere
- Salt and pepper
A square 20cm baking tray is ideal to cook the dish
- Preheat the oven to about 140C fan
- Peel the potatoes and keep them whole. For quickness, I slice them to about 2mm using my mandolin, but you can finely slice them with a sharp knife. Don’t rinse them, you want all the starch.
- Put the milk and cream in a pot, with grated nutmeg, crushed garlic, salt and pepper, and heat to boiling point. You will need a decent amount of salt with the potatoes, I use about 1 tsp.
- Add the sliced potatoes and simmer them gently in the creamy sauce for about 8-10 minutes, so the potatoes keep their sliced shape.
- Layer the sliced potatoes with the gruyere in the baking dish. I make about three layers, potato then cheese.
- Put it in the oven for about 30-40 minutes until the potatoes are cooked, testing by probing with a knife tip.
- Then either turn the heat up to the maximum for 5-8 minutes until the top browns or put the dish under a hot grill.
The creamy Dauphinoise Potatoes will be scorching hot and it really benefits from sitting and cooling down for 10 minutes before serving.