Dauphinoise potatoes are a classic French dish and a favourite in our house; creamy and delicious! My recipe differs slightly to most as it is heavier on garlic and packed full of herbs. The best thing about Dauphinoise potatoes (apart from eating them) is that they are easy to make. These rich and decadent potatoes go very well with a steak or a pan roasted chicken supreme. This recipe will make 4 generous portions, enjoy!
- 250 ml Semi skimmed milk
- 250 ml Double cream
- 4 Large cloves of garlic
- 1 Small onion
- A good handful of fresh thyme
- A large sprig of fresh rosemary
- 800 g Potatoes (King Edward, Maris Piper or Desiree)
- Cracked black pepper
- Preheat the oven to 180°c
- Roughly peel and large dice the onion.
- Crush the garlic cloves with the side of a knife.
- In a heavy bottom pan, put the milk, cream, onion, garlic, thyme and rosemary and season with salt and pepper.
- Simmer on a low heat for 15-20 minutes, stirring the mix every few minutes.
- While the cream mix is on, peel the potatoes and slice thinly, you can do this with a knife but it is easiest if you have a mandolin or a slicing attachment on your food processor. Once cut, place them in a Pyrex dish that measures approximately 8 and a half inches.
- Once the cream mix is ready, taste and alter seasoning if necessary.
- Next strain the mixture through a sieve into a jug.
- Pour the mix over the potatoes and place on a baking tray in the oven.
- Cook at 180°c for 45-60 minutes or until the potatoes are cooked through.
- Leave the dish to stand for 5 minutes before serving.