Making that Sunday roast special is easy as pie with this easy Dauphinoise potato recipe. Thin sliced potatoes baked slowly in a garlic cream goes perfectly with roast lamb and beef. It’s always a crowd pleaser and will really impress the mother-in-law.
This is one of our most popular accompaniments to the main course at weddings. Dishes always come back empty, so it must be good!
A glug of Olive Oil
1kg Waxy Potatoes (like a désirée)
200ml Double Cream
200ml Full-fat Milk
2 Crushed Garlic Cloves
Spring of Rosemary and Thyme
1 Bay Leaf
Salt and Pepper
Heat the oven to 200°c and oil a deep ceramic baking dish.
Place the cream, milk, crushed garlic, rosemary, thyme and bay into a saucepan over low heat and warm till simmering but not boiling. Then remove from the heat and cool slightly.
Peel and thinly slice the potatoes, preferably using a mandolin but if not, just slice them as thin as you can without cutting yourself in the process.
Layer the sliced potatoes in the baking dish, seasoning as you go, then strain the cream mixture and pour it over the potatoes. Gently press the potatoes down to help them absorb the liquid.
Place in the oven for 40 minutes until golden brown and a knife will go through the potatoes without resistance. Leave to stand for a minute or two, then serve.
P.S. A great way to add a little extra is to sprinkle cheese over the top before it goes in the oven. This gives it a great additional flavour, and a light cheesy crust.