Dauphinoise
A creamy luxurious dish, traditionally made with potatoes baked in cream and garlic and topped with gruyere cheese - the best of all potato dishes.
Preparation time: 15 minutes Quantity: Serves 4 - 5 Cooking time: 40 minutes
Ingredients
3 large peeled potatoes
400 ml double or whipping cream
Seasoning
2 cloves crushed garlic
75g / 3 oz Gruyere cheese, Emmental or mature Cheddar - grated
Variation –
add 2 egg yolks to the cooked cream mix and pour back on to the potatoes and bake for a “set” version
Add herbs
Replace the potatoes with sweet potatoes, celeriac, beetroot or parsnips or a mix
Method
- Cut the peeled potatoes in to 1/2 inch/1 cm slices
- Do not wash the potatoes, we need the starch
- Place in a saucepan and cover with the cream
- Season well
- Add the garlic
- Bring to the boil
- Simmer till the potatoes are just under cooked (not hard, not falling apart just firm in the middle)
- Pour in to an ovenproof serving dish, spreading out evenly
- Sprinkle with cheese
- Bake in a preheated oven, on the middle shelf gas 7/ 220*c for 30 minutes or until golden brown and bubbling
- Serve