Potatoes dauphinoise

Name: Potatoes dauphinoise
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 85 g unsalted butter; 1 large onion, thinly sliced from root to tip; 3 clove/s garlic; 3 bay leaves; 3 sprig/s thyme; 300 ml double cream; 250 ml whole milk; ¼ whole nutmeg; 1½ kg large potatoes, thinly sliced on a mandolin

When it comes to feeding a crowd, dauphinoise is one of the greats. Here, Julius Roberts' trick is to cook the potatoes briefly in the flavoured cream before baking; the starch released helps thicken the sauce, ensuring there is delicious creamy goodness between every layer.

5 out of 5 stars(8) Rate this recipe

Gluten freeVegetarian

Serves6
CourseSide
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Plusstanding

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85g unsalted butter
1 large onion, thinly sliced from root to tip
3 clove/s garlic
3 bay leaves
3 sprig/s thyme
300ml double cream
250ml whole milk
¼ whole nutmeg
1½kg large potatoes, thinly sliced on a mandolin

Preheat the oven to 170°C, gas mark 3. Put a large, heavy- based lidded saucepan on a low heat and add 75g butter. Once it’s beginning to melt, add the onion, garlic, bay leaves and thyme; season. Stir so that everything is coated in the butter, turn the heat right down and cover with a lid. Cook the onions for 10-15 minutes until they’re soft and translucent, stirring every so often and being careful not to let them burn.
Add the cream and milk, and bring to a gentle simmer; season. Grate in the nutmeg, then tip in the sliced potatoes and stir together, making sure the onions, cream and milk are evenly distributed and coating each slice of potato. Cook gently on the lowest heat for 5 minutes to start warming the potatoes through and get the starches going. Once everything has infused nicely, carefully remove any stalks of thyme and season if needed.
Grease a 2.5-litre ovenproof dish with the remaining butter and spoon in the potato and cream mixture bit by bit, making sure everything is spread out evenly. Finish with a twist of freshly ground black pepper, then cover with a piece of baking parchment, really pressing it into the potatoes, before sealing with a sheet of foil. Bake for 40 minutes, then remove the foil and parchment, heat the grill to high and put under the grill for 3-5 minutes until golden and bubbling. Let the dauphinoise stand for 10 minutes before serving.

And to drink...

On episode 13, season 6 of Dish, Angela pairs this recipe with Terre da Vino Barolo Riserva DOCG. This deep, ruby red wine is warm and intense with notes of spices, liquorice and violets.

Typical values per serving when made using specific products in recipe