Potatoes
Recipes
Sides and Components
Dauphinoise Potatoes (Gratin Dauphinois)
Prep Time:
10 minutes
Cook Time:
40 minutes
Serves:
6
Rich, creamy and beautifully golden, dauphinoise potatoes are a luxurious accompaniment to duck confit, traditional roast chicken or slow-braised meat dishes.
Adapted from professional restaurant kitchens, this method involves gently cooking the potatoes in cream and milk before transferring them to the oven for a final bake. This ensures the potatoes are perfectly tender, with a rich, velvety sauce and a beautifully golden top.
The secret is to avoid rinsing the potatoes after slicing. Their natural starch helps thicken the cream and gives the finished gratin its wonderfully rich texture.
Ingredients
- 1kg King Edward or Maris Piper potatoes
- 1 garlic clove
- 90g unsalted butter
- 375ml double cream
- 375ml full-fat milk
- Sea salt and white pepper, to taste
Method
- Prepare the potatoes. Peel the potatoes and slice them thinly and evenly, preferably using a mandoline. Always use the safety guard when working with a mandoline, particularly if you’re unfamiliar with one. Transfer the sliced potatoes to a large, heavy-bottomed saucepan. Do not rinse them, as their natural starch will help thicken the sauce.
- Simmer in cream and milk. Pour the double cream and milk over the potatoes, then season generously with sea salt and white pepper. Bring to a gentle simmer over a medium-low heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan.
- Prepare the baking dish. Cut the garlic clove in half and rub the cut sides around the inside of an ovenproof casserole dish. Grease the dish with half of the butter.
- Preheat the oven. Set the oven to 180°C.
- Transfer the potatoes. Once the potatoes are tender and the cream and milk mixture has thickened, carefully transfer everything to the prepared casserole dish. Spread the potatoes evenly, ensuring they’re coated in the creamy sauce.
- Add the butter. Dot the remaining butter evenly over the top of the potatoes.
- Bake until golden. Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is golden brown and the cream is bubbling around the edges.
- Serve. Remove from the oven and allow to stand for a few minutes before serving. This will help the creamy sauce settle and make the gratin easier to portion.
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