Dauphinois potatoes was one of the first recipes I ever learnt. It was one of the components from the first dish I made at the cooking school, and I have since adapted and perfected it so it is glorious every time! It's such a well loved dish, my family often ask me to cook it for almost every special occasion. The perfect accompaniment to any meat, and is just as tasty the next day!
This recipe serves 4-6 people.
Ingredients
4 Large cooking potatoes
600ml double cream
4tbsp whole milk
2 garlic cloves, crushed
1tsp ground nutmeg
Generous helping of salt and black pepper
Method
Pre-heat the oven to 180c.
Wash and peel the potatoes. I usually 'guess-timate' a potato per person, but it will easily serve 6 people with normal sized helpings. Using a mandolin, slice the potatoes so they are roughly 3mm thick, making sure to use the safety cover.
In a large saucepan, place the cream, milk, nutmeg, garlic, salt and pepper and stir until well mixed. Add the sliced potatoes making sure they are covered with the cream mixture. Place on a medium heat and bring to the boil.
When the mixture is at boiling point, transfer the potato slices into a medium sized dish, placing the best looking pieces on top. Pour the cream mixture over the potatoes. Season with a bit more salt and pepper on top, place in the oven and bake for 45minutes until golden and bubbling.
