Easy Dauphinoise Potatoes Recipe
Recipes,  Winter

Easy Dauphinoise Potatoes

Wether you’re looking for a comforting supper idea or a fancy side dish to impress your friends at a dinner party, this easy Dauphinoise potatoes recipe is just what you need. Fancy as it may sound, this is a classic recipe that has seen plenty of variations along the time.

Easy Dauphinoise Potatoes Recipe
Easy Dauphinoise Potatoes Recipe

I usually cook this easy dauphinoise potatoes recipe during the winter holidays – and it’s always a crowd pleaser. Sometimes I add smoked pancetta or bacon, to give it a bit of an extra flavour. Smoked chorizo works pretty well too. As for the cheese on top, this time I used parmesan, but cheddar – or even gruyere – would work just as well. I love the versatility of this recipe – and the fact that you can serve it as a stand alone dish or as a garnish.

Easy Dauphinoise Potatoes

Andra Constantinescu
Easy and versatile, this dish is guaranteed to be a crowd pleaser.
Prep 30 mins
Cook 1 hr
Servings: 4

Ingredients

  • 1 kg potatoes
  • 500 ml double cream
  • 750 ml milk
  • 100 g parmesan cheese
  • 5-6 garlic cloves
  • 20 g butter
  • fresh thyme
  • salt
  • black pepper freshly ground

Instructions

  • Preheat the oven at 180C (fan)
  • Pour the double cream and milk to a pan and bring to a gentle simmer. Infuse with 5-6 garlic cloves and a few springs of fresh thyme.
  • Peel the potatoes and thinly slice them on a mandolin.
  • Remove the thyme & garlic from the pan and add the potato slices. Continue simmering on low heat until potatoes begin to soften.
  • Transfer the potato slices into a buttered oven proof dish, season with salt and pepper and add a bit of the liquid on top. Add shavings of parmesan cheese.
  • Bake at 180C for 30-45 minutes.

This dish would work well as an alternative to the roasted potatoes on your Christmas dinner.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management. I currently work as a Hospitality Lecturer at London College of Contemporary Arts and at the University of East London. I teach subjects focused on: Food, Society and Culture; Diet & Nutrition; Event Management as well as Marketing and Social Media for Hospitality. I am also a guest lecturer at the University of West London (my Alma Mater), where I teach Restaurant Reviewing and Social Media for Restaurants.

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