Pommes dauphinoise recipe
The potatoes in this classic dish need to be sliced very thinly (the thickness of potato crisps), so use a mandolin. However, if you don’t possess one of these scary gadgets, use a large sharp knife (the same person who slices bread really neatly in your household should be the person who slices the potatoes).
All of the baked potato dishes are difficult to judge the quantities for, but if you assume one medium to large potato, half an onion and a glug of cream per person, you’ve basically cracked it.
Add as much or as little garlic as you like.
Ingredients
- 6 large floury potatoes, peeled and sliced very thin
- 4 cloves garlic, finely chopped
- 1 pinch salt
- 250 ml double cream
- 100 g unsalted butter for greasing and dotting the surface
Details
- Cuisine: French
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- Pre-heat the oven to 190°C/170°C fan/375°F/gas mark 5.
- Select an ovenproof dish that is roughly the size of six portions, i.e. about 20cm x 15cm (8 x 6 inches) and approximately 3cm (1 inch) deep. Butter it well.
- Scatter a third of the potato slices over the bottom of the dish, then sprinkle with a third of the garlic and season well. Add another two layers of potato and garlic, seasoning well between layers. For the finishing layer, overlap slices of potato in a fish scale pattern for that classic dauphinoise look.
- Dot with the remaining butter and pour the cream over.
- Bake in the centre of the oven for 50 minutes to an hour until golden on top and soft and tender inside (check with a skewer). Allow to rest for 20 minutes and serve.
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