Pommes Dauphinoise

Potato Dauphinoise #2

Here’s a recipe for a rich and unctuous potato dauphinoise – perfect for using up your leftover Christmas ham and red cabbage. Unlike a lot of recipes I’ve seen for dauphinoise, I don’t start mine on the hob. I prefer to cook from scratch in the oven which allows me to season each layer of potatoes individually. This means the dauphinoise will always be perfectly seasoned.

Purists will tell you that a proper dauphinoise should not contain any cheese, that the potatoes and cream form their own golden crust. Well, I’ve tried both, and I prefer this with cheese. Of course, you don’t need a mandoline to cut the potatoes, but it certainly speeds things up. Using a mandoline also has the advantage of ensuring all of your potato slices are of the same thickness and therefore cook evenly.

Ingredients

  • 6-8 medium potatoes
  • butter
  • 250ml double cream
  • 250ml whole milk
  • ½ clove garlic, grated or minced
  • salt & freshly ground black pepper
  • Parmesan cheese (or Gruyére)

Method

  1. Pre-heat the oven to 200°C.
  2. Slice the potatoes, using a mandoline if you have one . If doing this using a knife, ensure the slices are of a similar thickness, about 3-5mm.
  3. Add the milk, cream and garlic to a saucepan. Season with salt and pepper. Bring to a gentle simmer and take off the heat.
  4. Butter a baking dish (about 24cm squared) and add a layer of potatoes. Give the potatoes a light sprinkling of sea salt and a few turns of black pepper. Keep adding layers of potatoes, seasoning each layer with salt and pepper. I normally get about 6 layers from this amount of spuds.
  5. Add the cream and milk mixture then top with a couple of handfuls of grated cheese and some more black pepper.
  6. Cook for about 1 hour at the bottom of the oven. You might want to place some buttered foil on the baking dish for the last 15 minutes if you don’t want the top to get too brown. I don’t bother, as the crispy bits are very tasty.

Notes

  • Nigel Slater (as always) has some great variations on dauphinoise in his book, Real Food – including a tasty looking version made with smoked mackerel fillets.
  • You could use a full clove of garlic, but I prefer to keep the garlic flavour subtle in this one.  Make sure the garlic is grated or ground to a paste though, you don’t want to end up with chunks of garlic in this one.

Serves 4.

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3 Responses to “Pommes Dauphinoise”


  1. 1 Brid December 26, 2009 at 1:39 pm

    Hi, Lovely recipe but you don’t say when to add the dairy mixture to the ‘pommes de terre’.


  1. 1 Braised Red Cabbage - Recipe | Toasted Special Trackback on December 31, 2009 at 12:36 pm
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