Potato Dauphinoise

Potatoes cooked in cream and garlic - a delicious combination.

Vegetarian. Hands-on time: 5 mins. Total time: 25 mins.

Contributed by Mike Lewis (March 2010).

If you're bored with the usual boiled or mashed potatoes, try this traditional recipe from the Dauphiné region of France. It's not particularly difficult to make, and it's sure to impress your dinner guests.

Many cooks like to top the potatoes with a layer of grated cheese. You can do that if you like, but personally I think it overpowers the flavor - not to mention adding additional fat to a dish that's already quite rich.

The quantities given here will make two average portions.



Oven: Pre-heat to 400F (200C)

Peel the potatoes and cut them into thin slices. Boil in salted water until they just begin to soften (5 to 8 minutes).

Place the cream, garlic and seasoning in a pan, and warm gently over a low heat, but don't let it boil.

Arrange half the potatoes over the base of an oiled oven-proof dish. Pour on half the cream. Then add the remaining potatoes, and then the remaining cream.

Cook in the oven for 20 minutes.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.