Dauphinoise potatoes


Dauphinoise potatoes

Servings: 4

Preparation time: 1 hr and 50 min


This creamy potato dauphinoise recipe is delicious when served with steak, fish or how about as a special treat with your roast on Sunday?



6 medium baking potatoes, scrubbed and peeled

6 whole eggs

4 cups cream

1/2 cup chicken or vegetable stock

3tbsp chopped fresh parsley

3/4 cup grated parmesan or cheddar cheese

3tbsp butter, softened

1 clove of peeled garlic, flattened with back of a knife

Salt and ground black pepper to taste



1.Preheat oven to 150C/300F/gas 2.

2.Slice the potatoes thinly, using a mandolin slicer or food processor.

3.Combine the cream, eggs and chicken or vegetable stock, then add parsley and whisk.

4.Butter the bottom and sides of a baking dish and rub the dish with the garlic clove.

5.Place an overlapping layer of potatoes in the bottom. Sprinkle with some of the cheese and salt and pepper.

6.Pour over some of the cream mixture until the potato layer is covered. Lift potato slices away from sides of dish so cream is evenly distributed. Add more layers of potatoes, salt and pepper, cheese and cream mixture until dish is full.

7.Cover with foil and bake the dauphinoise potatoes for about 90 mins or until golden brown.



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