I’ve always been put off making Dauphinoise potatoes because recipes I’ve previously come across require laboriously layering very thin slices of raw potatoes, neatly and evenly, before pouring cream over them and baking for absolutely ages.
But recently, I learned a far quicker and easier method, which fits perfectly with my impatient style of cooking and my satisfaction with more rustic dishes.
My mum and I recently won a day’s class at the Waitrose Cookery School. We cooked several dishes in the morning including coquilles St Jacques, roast rack of lamb and peas braised with little gem lettuce and bacon. We even made a fancy lemon tart with fruit salad and orange zest tuile. But my favourite dish of the day was the potato Dauphinoise which was a revelation in easy cooking and delicious dining.
I’ve since searched the web and encountered many variations of this easier recipe.
The recipe ingredient amounts in the cookery school recipe are for a kilo of potatoes. The first time I made it, I halved the amounts (as we did in class) and made enough for three (greedy) servings.
The first time I made this at home, I followed the recipe exactly.
The second time, I substituted home made chicken stock for the milk (as I had some that needed using) and that worked very well.
Easy Potato Dauphinoise
500-600 grams peeled large waxy potato such as Desiree
200 ml double cream
200 ml full fat milk *
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
*Chicken stock alternative: substitute milk for the same volume of chicken stock.
In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
Peel the potatoes and slice reasonably thinly. If you have a mandolin, that would probably make this quicker, though as my slices were about 3 mm thick, it didn’t take long by hand.
Preheat the oven to 170 C.
Add the potato slices into the cream and milk and simmer for 15 minutes, until the potato slices have softened a little.
Use a slatted spoon to transfer the potatoes into an oven dish, so that the slices are reasonably flat. Don’t worry about being too neat, but try and get an even height across the dish. Pour or spoon the remainder of the thickened cream and milk over the potatoes.
Bake for 30-40 minutes.
Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
The dish will stay hot for several minutes before serving, if you need time to finish other elements of the dish.
I’m entering this recipe into Family Friendly Fridays, hosted this month by Pebble Soup.