Dauphinoise potatoes
An old favourite. My Mum makes these and puts them with salmon and greens, and it’s one of the most NOSTALGIC meals for me.
We've also just discovered that an amazing combo is these with seared Tuna steak and ratatatouille. Weird sounding combo, I know, but it’s SO good.
These take about 1 hour to make, but you can cook them in big batches and save them for the week.
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Dauphinoise potatoes
Cook1 hr
Makes3-4 portions
- Vegetarian
- Can be made vegan
- Can be made GF
Scale
Ingredients
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Method
- Peel your potatoes, then slice into 1/2cm thick slices.
- Boil a saucepan of water on your hob, salting it well.
- Add your sliced potatoes and boil until just tender - this should take anywhere between 5-10 minutes.
- Drain your potatoes, then add them to another saucepan, or large frying pan, covering in the cream.
- Add your bay leaves and a splash of water, then leave to simmer on medium low heat, making sure every potato slice is submerged in cream.
- Dice your white onion, into chunks just smaller than 1cm, then add them to your pan with the potatoes.
- Season, then leave to simmer for 20-30 minutes, until fragrant.
- Preheat your oven to 160°C.
- Pour your potatoes into an ovenproof dish, then bake for 15-20 minutes, or longer, until you have a golden brown top.
- Grind some freshly ground pepper ontop, then serve.
- Best served with salmon, and even some tomato stew such as caponata or ratatouille.
