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