Easy Dauphinoise Potatoes

These super easy Dauphinoise Potatoes are sublime. Easy to make and sensational to eat they are a crowd pleaser every time.

Course Side Dish

Cuisine French

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 253kcal

Preheat your oven to 160 C/320 F. Peel and slice your 1 kg potatoes into no thicker than 3 mm slices. Place in a large bowl.
Heat the 3 minced garlic cloves, 400 mls cream, 100 mls milk and 2 tsp salt in a saucepan until it begins to simmer.
Pour onto the potatoes and allow to cool a little. lightly butter your baking dish. When the potatoes are cool enough to handle then begin to layer up your dish. Tightly place them in single layers making sure that each potato has been dunked in the cream mixture fully as some of them stick together in the bowl.
When finished push down with the back of a large spoon and then pour over the left behind cream. You are wanting to ensure that the cream comes up to just below the top layer. You want it to just kiss the underside of the top potatoes.
Pop in the oven and bake for at least an hour maybe an hour and a half until fabulously golden and bubbling. Check with a knife to make sure the potatoes are super soft. Allow to sit for five minutes before serving.
Apply to Beardless Face....hopefully.

Use Maris Piper or Desiree Potatoes.
Slice them no more than 3 mm thick.
Take time to sort out the correct sized baking dish.
Don't skimp on the garlic - although it sounds like a lot the garlic mellows considerably whilst baking.
Don't skimp on the salt - seasoning is crucial to this dish.
Don't water the cream down with more milk. Let's not be scaredy cats people.