Ingredients
Equipment
Method
Preparation
- Preheat your oven to Gas 4, 180°C (350°F).
- Grease your baking dish with butter.Butter
- Grate the cheese, then put aside.
Note: Before slicing the potatoes, you could use the grater attachment on your food processor to grate your cheese. Once fully grated, remove and set aside. The food processor can be reused for the potatoes without washing. 200 grams Gruyere Cheese - Peel the potatoes, then thinly slice them using the 1/8 mm thick attachment on your food processor, or use a mandolin. Add them to a bowl of cold water and put aside.1 kg Potatoes
- Add the cream, milk, minced garlic, nutmeg, salt, and pepper into a bowl or the food processor. Mix or blend until combined.
Note: The food processor can be reused for the creamy mixture without the need to wash the bowl after the potatoes. 400 ml Double Cream, 3 Garlic Cloves, Salt and Pepper, ⅛ tsp Nutmeg, 200 ml Full Fat Whole Milk
Assembling
- Arrange a ⅓rd of thinly sliced potatoes in the greased baking dish.
- Pour a ⅓rd of the cream mixture over the layer of potatoes, ensuring they're well coated.
- Sprinkle ⅓rd of the cheese over the top.
- Repeat layering potatoes, cream, and cheese until all the potatoes are used with a layer of cream and a sprinkle of cheese on top.
- Sprinkle extra grated cheese over the top layer of cream if you wish - optional.50 grams Gruyere Cheese
Baking
- Cover the baking dish with foil and bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender when pierced with a knife.
- Remove the foil and continue baking for another 10-15 minutes or until the cheese is golden brown and bubbly.
- Once done, remove from the oven and let it rest for a few minutes before serving.
- Top with a sprinkle of parsley - optionalParsley
- Serve hot as a delicious side dish or alongside your favorite main course.
Notes
Here are some top tips to help you succeed in making Dauphinoise Potatoes like a pro:
- We do not warm the creamy mixture before pouring it over the potatoes—we have never done this! We have found that our Dauphinoise Potatoes turn out perfect every time, so heating up the creamy mixture is an unnecessary step.
- Dairy-Free Option: Use dairy-free milk, vegan butter, and cheese.
- Dairy: Use only full-fat milk and cheese for better results.
- Cheese: Preferably use Gruyere, Colby, Cheddar, Havarti, Monterey Jack, or any other flavored melting cheese. A mix of mozzarella or cheddar is also a great budget option.
- Potatoes: Opt for starchy or floury potatoes such as Maris Piper, King Edwards, Rooster, Russets, Yukon Golds, and Desirée. These varieties have a higher starch content, which helps them become tender and creamy as they cook.
- To ensure even cooking, slice the potatoes uniformly, about 1/8 to 1/4 inch thick. A food processor or a mandoline slicer can help you achieve consistent slices.
- After slicing the potatoes, place them in a bowl of cold water to prevent them from turning brown. This step also helps remove excess starch from the potatoes, resulting in a creamier dish.
- Layer the sliced potatoes evenly in the baking dish, slightly overlapping each slice. This helps create a uniform texture throughout the dish.
- Cover the baking dish with foil during the initial baking time to prevent the top layer of potatoes from drying out. This helps ensure that the potatoes cook evenly and stay moist.
- Pierce the potatoes with a fork or knife to check for doneness before removing them from the oven. The potatoes should be tender and easily pierced.
- Allow to cool for 5 minutes before serving.
