Dauphinoise Potatoes

PennyAuthorPenny
00DifficultyBeginner

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

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Yields1 Serving

 4 large potatoes ( king Edwards or Maris Piper work best )
 250ml Double Cream
 250ml Milk
 2 Garlic Cloves

1

Heat oven to 190C

2
3
4

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

5
6
7

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

8
9
10

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

11
12

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

13
14
15

Pour over the cream and milk

16
17
18

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

Ingredients

 4 large potatoes ( king Edwards or Maris Piper work best )
 250ml Double Cream
 250ml Milk
 2 Garlic Cloves

Directions

1

Heat oven to 190C

2
3
4

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

5
6
7

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

8
9
10

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

11
12

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

13
14
15

Pour over the cream and milk

16
17
18

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

Dauphinoise Potatoes