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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Potatoes dauphinoise
Cheesy and indulgent.
- 25 mins preparation
- 1 hr 35 mins cooking
- Serves 6
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Ingredients
Potatoes dauphinoise
- 2 cup (500ml) milk, or a mix of milk and cream
- 1 clove garlic, peeled
- 1 kilogram potatoes, such as desiree, peeled, thinly sliced
- grated or ground nutmeg, to sprinkle
- 30 gram butter, cut into pieces
Method
Potatoes dauphinoise
- 1Preheat oven to 190°C or 170°C fan. Butter a shallow gratin dish.
- 2Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.
- 3Place 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.
- 4Bake, 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.
