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Dauphinoise potatoes

Name: Dauphinoise potatoes
Total time: 1 h 30 min
Yield: serves 6 as a side
Ingredients: butter; floury potatoes (such as King Edward) 1kg, peeled and finely sliced on a mandolin or in a food processor; double cream 400ml; milk 200ml; garlic 3 cloves, peeled; thyme 2 sprigs, leaves picked; comté (or veggie alternative) 100g

1 hour 30 minutes
serves 6 as a side
Easy

Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. What's even better, is that you can cook and eat this now, or freeze ahead to have ready when you need it.

By Jordan Kelly-Linden

September 8, 2015 at 11:42 am

Ingredients

butter
floury potatoes (such as King Edward) 1kg, peeled and finely sliced on a mandolin or in a food processor
double cream 400ml
milk 200ml
garlic 3 cloves, peeled
thyme 2 sprigs, leaves picked
comté (or veggie alternative) 100g

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.