Since learning the recipe for super Easy Potato Dauphinoise at a Waitrose cookery school class many years ago, we’ve made these quick and delicious potatoes many, many times. Thinking about possible variations, I started imagining the addition of onions.
From onions, it’s not a big leap to caramelised onions…
But caramelising onions properly, still they are sticky, sweet and delicious, takes a lot of time, far more than the usual “cook for 5 minutes until browned” that far too many recipes suggest. Since the base dauphinoise recipe is itself an easy version, it wasn’t long before I thought to use ready-made caramelised onion chutney as a shortcut.
Easy Caramelised Onion & Potato Dauphinoise Recipe
3-4 tablespoons sweet and sticky caramelised onions (or caramelised onion chutney)
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
- In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
- Peel and slice the potatoes, about 3mm thick. I used the mandoline slicer this time, but sliced by hand previously.
- 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 about a third of the potatoes into an oven dish, arranging them so they’re reasonably flat. You don’t need to be too neat.
- Spread the caramelised onions evenly across the potatoes.
- Cover with the remaining slices of potatoes. 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.