Potatoes dauphinoise

Cheesy and indulgent.
Potatoes dauphinoise
1H 35M

This French classic is made with layers upon layers of finely sliced potatoes, cream, butter, garlic and cheese with a hint of nutmeg.

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1.Preheat oven to 190°C or 170°C fan. Butter a shallow gratin dish.
2.Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.
3.Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.
4.Bake, 1 1/2 hours, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.

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