Ingredients
- 675g Potatoes, peeled and thinly sliced
- 1 Garlic clove
- 25g Butter
- 300ml Single cream
- 50ml Full cream milk
- Salt and white pepper for seasoning
Directions
The French classic, Dauphinoise Potatoes is perfect if you’re looking for an accompaniment that goes along with your savory dishes such as this barbecued lamb recipe. This creamy potato dish contains a lot of carbohydrates which would give you a lot of energy but on the other hand the calories could be too rich for some people. Although I consider health as the first priority for the dishes I make, at times I tend to give in to the temptation of the creamy taste. For health-conscious people a low-fat alternative of dauphinoise potatoes could be found here. To bake this dish it would take around 30 minutes but for a slightly speedier version of this recipe, par-boil the potato slices for 3-4 minutes before baking.
Dauphinoise Potatoes
The French classic, Dauphinoise Potatoes is perfect if you're looking for an accompaniment that goes along with your savory dishes such as this barbecued lamb recipe. This creamy potato dish contains a lot of carbohydrates which would give you a lot of energy but on the other hand the calories could be too rich for some people. Although I consider health as the first priority for the dishes I make, at times I tend to give in to the temptation of the creamy taste. For health-conscious people a low-fat alternative of dauphinoise potatoes could be found here. To bake this dish it would take around 30 minutes but for a slightly speedier version of this recipe, par-boil the potato slices for 3-4 minutes before baking.
Steps
1 Done | Cut the garlic in half and rub the cut side around the inside of a wide shallow ovenproof tray and then butter the tray. After, blend the cream and milk in a jug. |
2 Done | Cover the base of the dish with a layer of potatoes. Dot a little butter over the potato layer and season with salt and pepper and then pour over a little of the cream and milk mixture. |
3 Done | Continue layering the potatoes until all the ingredients have been used up, ending with a layer of cream. |
4 Done | Bake in the oven for about 30 minutes or more at 160C/320F. If the dish browns too quickly and seems to dry out then cover with a lid or with a piece of foil. The potatoes are ready to eat when they are very soft and the top is golden brown. |
