I mentioned on the blog yesterday that I was attempting my first ever potato dauphinoise to have with our lamb chops and as always if something is a success in my kitchen I share it on here.
Now I knew that dauphinoise was creamy but I didn’t realise that there is no other cooking involved apart from ‘bake potatoes in cream’!
I did however boost the flavours slightly and it really was the most delicious and indulgent side dish – if it wasn’t so bad for me, I’d have it a couple of times a week!
The below amounts would make enough for four people and the recipe is an amalgamation of things I read both in cook books and online.
2-3 large potatoes
2 cloves of garlic
Salt and pepper
About 200ml of double cream (enough to cover the potatoes)
A generous sprinkling of parmesan cheese
How to make it
- Preheat your oven to 140°C, Gas Mark 2/3
- Slice your garlic cloves in half and rub them around the inside of your dish
- Grate the garlic and sprinkle on the base of the dish
- Peel and slice your potatoes to about 5-10mm thick
- To prevent them from browning, pop them in a bowl of cold water while you are slicing
- Layer the potatoes in the dish
- Season each layer well and sprinkle a pinch of dried thyme over the potatoes
- Pour the cream over until level with the potatoes
- Give the dish a good shake to ensure the cream is evenly dispersed
- Top with the parmesan cheese
- Bake for 1 to 1 and a half hours until golden brown and the potatoes are cooked
- Enjoy with a roast dinner or a good steak!