Potato dauphinoise
Potato Dauphinoise features layers of thinly sliced potatoes baked in a rich, creamy sauce until tender and golden, creating an indulgent side dish.
Equipment
- Saucepan
- Mandoline
- Oven proof dish
Ingredients
- 25 g unsalted butter, plus a little extra greasing
- 1 onion, halved and finely sliced
- ½ tsp garlic paste
- 250 ml double cream
- 650 g potatoes, sliced
- 1 tsp salt
- ½ tsp pepper
Instructions
- Pre-heat the oven to 180°c / gas 4. Grease a 30 x 20cm rectangle dish with butter and set aside.
- Bring a large pan of salted water to a boil and par boil the potato slices for around 10mins, drain and set aside.
- Melt the butter in a medium saucepan, add the onion and garlic and cook over a medium heat until softened.
- Add the double cream, season with salt and plenty of black pepper and simmer for 5mins.
- Take the pan off the heat, add the potatoes and mix together.
- Pour into the dish and level. Bake in the oven for around 30mins until the potatoes are soft and the top is golden brown.
- Remove from the oven and serve.