Now there is proper dauphinoise and then there is ‘the easiest’ dauphinoise recipe in the world.
Both taste sublime. The not so subtle difference is that the original takes precision and time, whilst literally anyone could make our cheat recipe.
The result is a creamy cloud of rich garlicky potato, the perfect accompaniment for almost anything. If in the mood, they are also unctuous and fulfilling (if a little naughty) just on their own.
What You’ll Need
- 2kg x Maris Piper Potatoes
- 500mls milk (not skimmed)
- 500mls of double cream
- 1 x onion (cut into halves)
- 3 x cloves of garlic (minced
- 75 xgrams of unsalted butter
- Sea Salt
- Black Pepper
- Pre-heat the oven to 200 degrees C.
- Peel the potatoes and weigh them without skin so that you get a more precise 2kg.
- Warm the milk, cream, onion and garlic on the hob so that the flavours melt into each other.
- Cut the potatoes into approx 1cm thick slices and place them into the large saucepan holding the creamy mixture.
- Bring to the boil and then simmer until the potatoes are slightly soft. This usually takes about 15-20 minutes.
- Dot a little of the unsalted butter around a large dish (see ours from The White Company).
- Remove the onion from the semi-cooked potatoes and then tip the potato mixture into it. Dot with remaining butter.
- Cook in the oven for another 20-25 minutes or until the potato is nicely bubbly browned on top.
- Serve and wish you had made more.
These are always a favourite and no matter how much you make, there never seems to be enough. If you are lucky enough to have any left overs – these re-heat perfectly and also make great hang over food.
For a bread sauce flavour, stud the onion with cloves as you warm up the milk. This is unbelievably delicious with roast chicken.