Dauphinoise potato recipes
Our top 3 of 7 Dauphinoise potato recipes
- Potatoes Dauphinoise
- Pecorino Dauphinoise Potatoes
- Ultimate Dauphinoise Potatoes
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- knob butter @ for greasing
- 1 kg potatoes
- 150ml Full-fat milk
- 142ml double cream
- 1 clove garlic
- 2 sprigs of thyme
- pinch nutmeg
- 25g parmesan
- 1.Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
- 2.Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
- 3.Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.
- Make ahead
- Cook in advance, then slice it into 6 portions and keep in the fridge. Reheat to serve.
- 1. Preheat the oven to Gas mark 3 / 160 C / 315 F.
- 2. In a frying pan, heat the butter over a low heat and fry the onions until they are soft / translucent - this should take about 4/5 minutes.
- 3. Grease a medium sized casserole dish (one that will hold approx 1 Litre)with butter and rub the garlic clove around the dish to give a faint, but not overpowering, flavour of garlic.
- 4. Layer the potatoes, onions and cheese (keep back a little of the cheese to go on the top of the dish)in the dish.
- 5. Whisk the cream, milk & seasoning together in a jug or pouring bowl. When well combined, pour this over the potato, onion & cheese layers in the casserole dish. Top off with the remaining cheese.
- 6. Bake for approx an hour in the oven until the top is golden brown.
For those looking to make a healthier version of this recipe you can add courgettes, chicken and peppers instead of chorizo and bacon.
- 8 large potatoes (sliced thinly)
- 150g Chorizo sausage.remove skin and thinly slice
- smoked bacon. cut into thin strips
- 200ml double cream
- 200g Gruyere cheese. grated
- Teaspoon Paprika (optional)
- 2 garlic cloves. crushed
- olive oil to fry
- 6 Shallots Finely Chopped
- 25g parmesan cheese. grated
- Before starting this recipe please bear in mind that the essential ingredients needed for Potato Dauphinoise are the potatoes, cream and cheese, all other ingredients can be reduced, increased or omitted to your liking. I make this recipe different every time depending on what I have in the fridge
- Start by peeling and slicing the potatoes. Try to use large white potatoes where possible as they tend to soften better in the sauce.
- Par boil the potatoes for 3-4 minutes (until slightly softened) and then drain.
- Lightly fry the shallots and bacon strips in olive oil. Once the bacon is cooked through and the shallots have turned translucent remove the frying pan from the heat and add the crushed garlic and chorizo and stir through well.
- In a large oven proof dish (or in 4 small separate oven proof dishes) layer potatoes and the meat mixture adding cream and cheese. Build up layers as you would with a lasagne making sure you evenly distribute the ingredients. Be sure to leave enough cheese to cover the top of the dish.
- Place in a preheated oven at 190 degrees c. for approximately 50 - 70 minutes. If you are using smaller portions the cooking time will be reduced slightly. Check on the meal after 40 minutes. To test if the meal is cooked through check one of the potatoes to confirm if it has softened throughout.
- Best served warm (not piping hot) with fresh salad leaves and minted peas & green beans.