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Dauphinoise Potatoes


As a lover of all things potatoes, these are one of my absolute favourites! They're a bit more time consuming and labourious than just regular scalloped potatoes, but the work is worth it, I assure you. There's a lovely density to this dish that is really satisying. As an added bonus, this is a great "make ahead" side.

Here's what you'll need

  • 1 pound starchy potatoes (peeled, thinly sliced and soaking in water until ready to use...I highly recommend a mandolin to give nice uniform slices)
  • 2 cup heavy cream
  • 1 cup milk
  • ¼ tsp ground nutmeg
  • 2 bay leaves
  • ¼ cup butter
  • salt and pepper to taste
  1. in a pot, gently heat all the ingredients after the potatoes

  2. drain the water from the potatoes, layer them in a parchment paper lined baking pan

  3. alternate the layers with the cream/milk mixture, seasoning with salt and pepper as you go

  4. bake in a preheated 350° oven for 45 minutes or until golden on top and soft when poked with a skewer or a small knife

  5. take it out of the oven and set aside to cool completely

  6. lay on a piece of cling film over the top, and weigh down the pototoes with something heavy...I happen to have two same pans that fit inside each other, but you could use amything like a brick of butter or cheese, or a book

  7. allow it to press overnight at the very least

  8. to reheat, just pop into a preheated 350° oven for 15-20 minutes, and you can add cheese if you like!

  9. serve up with anything you that goes with potatoes...which is almost everything!

  10. Dauphinoise Potatoes
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