Easy Dauphinoise Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Ingredients
- 1 kg Maris Piper Potatoes (peeled and thinly sliced to 3mm)
- 600 ml Double Cream
- 200 ml Whole Milk
- 5 Garlic Cloves (peeled but left whole)
- 2 tsp Thyme Leaves
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 75 g Parmesan (grated)
Method
- Preheat the oven to 200β (180Β° Fan/ Gas 6/ 400β).
- Place the double cream, milk, garlic cloves, thyme leaves, salt and pepper in a large saucepan. Bring to a simmer and heat for 10 minutes.
- Add the sliced potatoes and cook for 6 minutes.
- Using a slotted spoon, spoon the potatoes into a 30 x 20cm baking dish.
- Discard the whole garlic cloves then pour the cream mixture over the potatoes. Sprinkle over the grated Parmesan.
- Bake in the oven for 40-50 minutes until golden and bubbling.