(Rated 5 out of 5 based on 2 ratings)

Potato dauphinoise

by - https://thebatchlady.com/r/3419/

Potato Dauphinoise are my favourite way of eating potatoes. Layers of potatoes with creamy and cheese, what more could you want?! They are such a treat and the perfect side for a special meal.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
French
Servings
6

Nutrition (per serving)

Calories
880kcal
Fat
48.6g
Sat. Fat
29.7g
Carbs
92.1g
Sugars
7.1g
Fibre
10.9g
Protein
22.4g
Salt
196mg
Ingredients
Serves

Ingredients

  • Maris piper potatoes
    8
  • Double cream
    1 tub (600 ml)
  • Milk
    1.5 cups (360 ml)
  • Pre-chopped garlic
    2 tsp
  • Fresh rosemary
    4 sprigs
  • Gruyere cheese
    1 packet (200 g)
  • Salt and pepper
    1 pinch

Method

  1. Slice the potatoes thinly using a mandolin or a food processor.

  2. In a large pot add the cream, milk, garlic, salt, pepper and rosemary sticks.

  3. Put pot on stove and allow to gently heat.

  4. Once the sauce is warm add the potatoes making sure they are all submerged.

  5. Leave to cook until they become just cooked and no more.

  6. Take off heat and gently pour potatoes into a buttered dish, spread out thinly and remove rosemary.

  7. Sprinkle with the grated gruyere.

  8. Put in oven at 180°C for about 20 minutes until potatoes are fully cooked through and sauce has thickened.

  9. Freezing

    If freezing take these out of the oven before they brown, so they do not dry out when you reheat them.
    Make sure the potatoes are cooled completely before covering then label and freeze.

  10. Ready to Eat

    Remove from freezer and either allow to defrost or they can be cooked from frozen at 180°C for about 30 mins or until piping hot. Keep the potatoes covered in foil until hot, then remove the foil for the last 10 minutes to allow to brown. Remember they are already cooked so you are only heating them up.

Comments

9 comments
  1. I often run out of ideas for potatoes, so I will give this ago. Can I ask, could I use plain yogurt instead of cream. Plus would cheddar cheese work. Looking forward to trying more recipes. 👍

  2. Can I use any other cheese as an alternative? What would you recommend? As I can’t find gruyere cheese anywhere!! 😩

  3. Have made this, but had trouble with the cream burning on the bottom of the pan. Not sure if I did something wrong, it was on the smallest gas ring at it’s lowest setting!

    1. Hi Chris, It’s very easy for that to happen and gas heat can be intense. The best way to avoid is to keep stirring while it’s cooking, keeping the pan contents moving. If you still need less heat than your lowest gas setting, while stirring the sauce you could try carefully holding the pan to the side a little, so just half the pan is over the heat. I hope that helps!

  4. Hi. I think this sounds lovely but I need a little help with the quantities! What volume is a ‘cup’ and how much is a ‘tub’ of cream? Thanks. I’m looking forward to making this.

    1. Hi Linda, Thank you for flagging that up.I have added all mls and grams to the recipe so hopefully it should be clear for you now. Enjoy

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