Airfryer Potato Dauphinoise
4 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
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800g potatoes
- 200 ml milk
- 150 ml single cream
- pinch of nutmeg
- salt and pepper to taste
- 4 garlic cloves, chopped
- 60g grated gruyere cheese
- optional: chopped fresh parsley
Method
- Peel the potatoes and slice them into approximately ยฝ cm thick pieces.
- Add the milk, cream, nutmeg and salt and pepper to a jug and mix with a spoon.
- Add a layer of potatoes to the bottom of an oven proof dish along with some of the garlic. Pour over a little of the cream mixture.
- Repeat these layers until you have used up all the ingredients.
- Add the dish to the airfryer and cook at 200c for 30 minutes.
- Stop the airfryer two or three times during the cooking process to mix the potatoes around. This stops the potatoes from burning. You could also add a layer of tinfoil to the top instead.
- After 30 minutes add the grated gruyere to the top and return to the airfryer for a final 5 minutes.
- Be careful removing the dish from the airfryer as it will be really hot.
- Top with chopped parsley and serve immediately.