Dauphinoise potatoes… perfect company for your roast dinner.

I find my cooking inspiration from a variety of sources. Sometimes it is a show on the telly, sometimes a picture in a magazine, and sometimes it is just from leafing through one of my many cook books.

For this recipe though, I got my inspiration from watching a video on the BBC Food website.

Vodpod videos no longer available.

Potatoes Dauphinoise

This is a truly wonderful dish, that is perfect with your Sunday roast. It takes some time to cook, but it is rather simple to make, and is one of those dishes that I am sure will become a regular in your house!

  • Preparation time: less than 30 minutes
  • Cooking time: 45 minutes to an hour

Ingredients

  • 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
  • 3-4 cloves garlic
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 160C/320F/Gas 2.
  2. Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.
  3. Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
  4. Season the potatoes, to taste, with salt and freshly ground black pepper.
  5. Pour the cream over the potatoes and mix well again.
  6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
  7. Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.
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