Easy potatoes dauphinoise
‘Potato Queen’ Poppy O’Toole shares her creamy, easy recipe for potatoes dauphinoise. Perfect alongside a salty roast ham, or on its own with a crisp green salad, this is a potato side dish that's worth mastering.
Ingredients
- garlic cloves3 კბილი
- Double cream500 ml
Instructions
8 steps- 1
Preheat the oven to 170C/150C Fan/Gas 3.
- 2
Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice.
- 3
Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil.
- 4
While that’s on, peel and slice the potatoes into 5mm/¼in thick slices.
- 5
Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly.
- 6
Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes.
- 7
After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top.
- 8
Serve straight out of the tray.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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