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potato dauphinoise

Simply delicious Potato Dauphinoise

Written by Published on in Potatoes, Starches
4 Servings ~ 1 hour
  • 3 kg potatoes
  • 1 medium onion
  • 2 cloves garlic (chopped)
  • 250 ml fresh milk
  • 250 ml fresh cream
  • 250 g cheddar cheese (grated)
  • 1 egg (lightly beaten)
  • 2 tsp salt
  • 1 tsp ground black pepper

I tell you, potatoes are just fab!!! I totally love cooking them, let alone eating them afterwards 🙂 This is just one of the many ways you can make them. It’s a classic French dish which I’ve put a little twist of my own to.  So dauphinoise is pronounced as (do-fi-noir) NOT (da-fi-noise, as I’ve heard some people say, lol 😀 ) It’s quite a delicate and totally delicious dish. Try it out and you and well as the people you will cook for will so love this and go for a second helping or more, if it’s still there!

Quick Instructions

Remember to reserve a tablespoon of fresh cream and some cheese which you will need to use as topping at the end.

  1. Wash and peel potatoes (3 kg), soaking them in water to avoid oxidation which will cause them to discolour. With your grated cheese (250 g, cheddar), lightly beaten egg, onions rings (1 medium onion) and chopped garlic (2 cloves) ready, take out your casserole dish and put the garlic in first (to make the base). Slice your potatoes into thin “rings” and pat dry them then place a layer of potatoes on top of the garlic.
  2. Layer onion rings on top of the potatoes slices, sprinkle salt (1/2 tsp) and ground black pepper (1/4 tsp) then spoon some fresh cream (3 tbsp) over this layer.
  3. Finish off this layer by sprinkling some grated cheese on to this garlic, potato, onion rings, salt, pepper and fresh cream ensemble. Repeat process until potatoes and onion rings are finished. When you’ve reached the top of your casserole dish, sprinkle the remaining cheese on top.
  4. Pour milk (250 ml) over the top. Mix the lightly beaten egg with the reserved tablespoon of fresh cream then whisk lightly until just mixed. Pour this mixture on top of the potato, onion and cheese layers to make your final topping. Put in oven and bake for 1 hour or until golden brown at 180 degrees Celsius/ 350 degrees Fahrenheit/ gas mark 6. And there you have it.. your dauphinoise potatoes are ready to be consumed 🙂 !
Also see  Simple Fried Ox Kidney with Peppers

Pictorial Detailed Instructions

Step 1
Wash and peel potatoes, soaking them in water to avoid oxidation which will cause them to discolour (a). With your grated cheese, lightly beaten egg, onions rings and chopped garlic ready (b), take out your casserole dish and put the garlic in first (to make the base) (c). Slice your potatoes into thin “rings” and pat dry them then place a layer of potatoes on top of the garlic (d).

 

Step 2
Layer onion rings on top of the potatoes slices (a), sprinkle salt (b) and ground black pepper (c) then spoon some fresh cream over this layer (d).

 

Step 3
Finish off this layer by sprinkling some grated cheese on to this garlic, potato, onion rings, salt, pepper and fresh cream ensemble (a). Repeat process until potatoes and onion rings are finished (b). When you’ve reached the top (c) of your casserole dish, sprinkle the remaining cheese on top (d).

 

Step 4
Pour milk over the top (a). Mix the lightly beaten egg with the reserved tablespoon of fresh cream (b) then whisk lightly until just mixed. Pour this mixture on top of the potato, onion and cheese layers to make your final topping (c). Put in oven and bake for 1 hour or until golden brown at 180 degrees Celsius/ 350 degrees Fahrenheit/ gas mark 6. And there you have it.. your dauphinoise potatoes are ready to be consumed 🙂 !

 

potato dauphinoise
Potato Dauphinoise

What a delicious recipe. This delivery was widely enjoyed by guests I was hosting. Everybody kept asking how I made it. Well you got the secret…this is how I made it and you too can have your loved ones equally over-the-moon with this recipe.  Take a moment if you haven’t yet done so to sign-up here for my mailing list so I can send recipes to your mail box as soon as I publish them here.