Dauphinoise potatoes

Dauphinoise potatoes

By
From
Leiths How to Cook
Serves
6-8
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
5 medium floury potatoes
1 onion
30g butter
1 garlic clove, (optional)
300ml double cream
100ml creme fraiche
300ml milk
pinch freshly grated nutmeg
salt
freshly ground black pepper

Method

  1. Heat the oven to 170°C.
  2. Wash and peel the potatoes, then slice thinly, using a mandolin if you have one.
  3. Halve, peel and thinly slice the onion. Melt the butter in a large saucepan, add the onion, cover and sweat until soft. Peel and crush the garlic, if using, then add it to the onion and cook for a further minute.
  4. Add both creams, the milk and the nutmeg to the onion, and bring to a simmer. Add the potatoes with some salt and pepper and simmer for 10–15 minutes until the potatoes begin to soften, release their starch and the cream begins to thicken.
  5. Transfer to a lightly buttered ovenproof dish, spreading the potatoes into an even layer. Bake in the oven for 1–1½ hours, or until tender and golden brown on top. The slower the cooking the better.

Variations

  • Any root vegetable can be used to make a dauphinoise. Potato has a high starch content which holds the dauphinoise together better than other root vegetables, but using a combination of potato and another root works well. Celeriac, sweet potato, Jerusalem artichoke and parsnip are all excellent with potato.
Tags:
Leiths School of food and wine
cookery course
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