Dauphinoise Potatoes

PennyBy Penny  ,

April 8, 2015

These potatoes go well with any roast and always look as good as they taste


4 large potatoes ( king Edwards or Maris Piper work best )

250ml Double Cream

250ml Milk

2 Garlic Cloves


1Heat oven to 190C

2Put the cream , milk and garlic into a saucepan and simmer .

3Peel and slice the potatoes very finely . I use a Mandolin but you can just use a knife

4Add the potatoes to the milk and cream mixture and simmer for a further 5 minutes

5Remove the potatoes with a slotted spoon and place in a shallow baking dish

6Pour over the cream and milk

7Bake for 30 minutes until the potatoes are browned . If they are not browning increase the heat and cook for another 5 minutes