Potato Dauphinoise Recipe

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Serves 8

Preheat fan assisted oven to 170C/325F/Gas 3.


1kg potatoes, peeled and thinly sliced

15 cloves of garlic, crushed

250ml single cream or 250g crème fraiche

400ml milk

50g butter, cubed

1 tsp grated nutmeg

Knob of butter for greasing dish

Salt & pepper


Grease a large ovenproof dish with butter.

Wash the sliced potatoes in cold water to remove the starch and then dry them.  I lay them out on a clean tea towel and then put another tea towel on top.

Cover the bottom of the dish with a layer of potato sprinkle with some garlic, salt and pepper.  Continue this layering until you use all of your potato or the dish is approximately 80% full.  Finish with a layer of potato.

Mix together the cream/crème fraiche with the milk and slowly pour over the potato mixture.  The liquid needs to come to the top of the potato.  Don’t worry if you don’t use all of the liquid it often depends on how tightly packed the potato layers are.  Should you run out of liquid simply use a little more milk.

Finally put the cubes of butter on the top and sprinkle over the nutmeg.

Cover and cook for 3 hours.


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