The Dauphinoise potatoes is a typical French dish made of layers of thinly sliced potato with cream and gruyère slow cooked in the oven. The perfect comfort food for the cold winter days.
Dauphinoise potatoes
Ingredients
- double cream: 500 millilters
- whole milk: 500 milliliters
- potatoes Maris Piper: 2 kilos
- garlic: 3 cloves
- gruyère , grated: 250 grams
- grated parmesan cheese , grated: 200 grams
- nutmeg , grated to taste
- salt , to taste
- pepper , to taste
- butter , as needed
Instructions
- Put cream, milk, garlic, some grated nutmeg, salt and pepper to taste into a saucepan, bring to the boil then discard the garlic and set aside.
- Wash and peel the potatoes. Slice them very finely (about 3 mm thick).
- Grease a shallow oven proof dish, about 30x22 cm, 4 cm deep. Start creating layers of sliced potatoes sprinkled with a little salt, pepper, gruyère and Parmesan.
- Once you filled all the dish with the layers pour over the garlic infused mixture. Sprinkle the top with gruyère and Parmesan and add few pieces of butter.
- Bake in the preheated oven to 170°C fan for about 40/50 minutes or until the surface is golden brown.
