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.
Please leave a comment - I love hearing from you!4 Comments to "Easy Caramelised Onion & Potato Dauphinoise Recipe"
I’ve never thought of adding caramelised onions to a Dauphinoise even though I often add them to Pommes Boulangere. Must try it!
And why DO so many recipes seem to think you can caramelise onions in 10 minutes or so – depending on the quantity I take anything up to 2 hours over it. The smell drives us crazy (probably all the neighbours too)
It’s delish, do try it!
And yeah, the 10 minute onion browning myth is one of those things that seems to have spread like an unchecked virus!
Sounds delicious! BTW I think you mean ‘dish’ not ‘fish’ in the last sentence 😏