Events and Celebrations

Potatoes Dauphinoise

prep 10 mins cook 1–1¼ hours
  • 750 g–1 kg (1½ –2 lb) evenly shaped potatoes, peeled and thinly sliced
  • 1 teaspoon grated nutmeg
  • 1 garlic clove, crushed
  • 300 ml (½ pint) double cream
  • 75 g (3 oz) Gruyère or Cheddar cheese, grated
  • salt and pepper

Arrange the potatoes in layers in a well-greased ovenproof dish, sprinkling each layer with nutmeg, salt and pepper.

Stir the crushed garlic clove into the cream and pour the cream over the potatoes. Sprinkle the cheese over the surface so that the potatoes are completely covered. Cover with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes.

Remove the foil and cook for 15–30 minutes more, or until the potatoes are cooked through and the cheese topping is crusty and golden brown.

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