Dauphinoise potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Skip to ingredients
- butter
- 1kg floury potatoes (such as King Edward)peeled and finely sliced on a mandolin or in a food processor
- 400ml double cream
- 200ml milk
- 3 cloves garlicpeeled
- 2 sprigs thymeleaves picked
- 100g comté (or veggie alternative)
Nutrition: per serving
- kcal562
- fat43.7g
- saturates27g
- carbs30.2g
- fibre3g
- protein10.3g
- salt0.3g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.
