Dauphinoise Potatoes
Dauphinoise takes its name from the Dauphiné, a region in south-eastern France. It is traditionally made with cream and garlic only — cheese is a later, non-traditional addition.
Thinly sliced potatoes slowly baked in garlicky cream until meltingly tender with a golden, bubbling top.
Ingredients
Method
Heat the oven to 160°C (140°C fan). Rub a baking dish with the cut garlic clove and butter it generously.
Slice the potatoes as thinly as you can (2mm), ideally with a mandoline. Do not rinse them — the starch thickens the sauce.
Heat the cream, milk, crushed garlic, nutmeg, salt and pepper in a pan until just simmering.
Layer the potatoes in the dish, pouring over some of the hot cream mixture between layers. Press down gently and pour over the rest.
Bake for 1 hour to 1 hour 15 minutes until the potatoes are tender when pierced and the top is deep golden. Rest for 10 minutes before serving.
Don't rinse the sliced potatoes. The starch on the surface is what turns the cream into a thick, silky sauce.
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