Dauphinois potatoes

Luxurious, extravagant and rich, this dish, that originates from Dauphine in the French Alps, is simple and easy to cook. Just mind you don't have it everyday!

Whilst not authentic, any opportunity to use Gruyère cheese has to be taken up!

This recipe is similar to Scalloped potatoes.

Dauphinois potatoes

Servings:	Serves 4
Calories per serving:	421
Ready in:	2 hours
Prep. time:	30 minutes
Cook time:	1 hour 30 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review Grannies potato dish. 4.3/5 Really tasty as I love the crunchy bits, but this always feels old fashioned and reminds me of me gran! The Judge

Dauphinois potatoes ready for the oven

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g (1 lb) potatoes, Cara, King Edward or Desiree
• 1 clove garlic, crushed
• 142 ml (5 fl oz) milk
• 142 ml (5 fl oz) double cream
• Freshly grated nutmeg
• 25 g ( 1 oz) butter
• Dash of olive oil
• 110 g (4 oz) Gruyère cheese, grated
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 150° C (300° F - Gas 2)
2. Peel the potatoes and slice thinly with a food processor or a mandoline
3. Rinse the sliced potatoes in cold water to remove excess starch
4. Dry them with a tea-towel
5. Rub a gratin dish with the olive oil
6. Building up in layers, add; potato, garlic, salt and pepper until all the potato is used
7. Mix the milk, cream and cheese together and grate a little nutmeg into the mixture.
8. Pour over the layered potatoes
9. Top with dabs of butter and bake on the top shelf of the oven for an hour and a half

See also

• Philadelphia dauphinoise potatoes

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