Dauphinoise Potatoes

Thin slices of potato slow-cooked in the oven with cream and garlic- the most decadent of side dishes

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  541

• Protein

  11g

• Carbs

  39g

• Fat

  39g

• Saturates

  22g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.35g

Ingredients

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g Gruyère cheese (optional)

Directions

1. Heat oven to 190C/170C fan/gas 5. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
2. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic)-just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned-increase the heat for 5 mins if not brown enough.

Categories: Courses, Dinner Party, Events, Occasions, Vegetarian