Potato Dauphinoise

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February 10, 2014 by dgarnett2013

Potato Dauphinoise: Appetite by Nigel Slater



Serves 6

  • 1kg waxy potatoes
  • 2 large, juicy cloves garlic
  • butter – enough to butter the baking dish thickly
  • 600ml (about) double cream

Set the oven to 160℃. Use an earthenware or pyrex dish.

Peel the potatoes and slice them thinly – no thicker than a pound coin.

If the garlic is really juicy, cut the cloves in half and rub them round and round your dish, pressing down hard to release the juices. If they are not juicy, slice them thinly and tuck between the slices of potato.

Smear the dish generously with butter. Lay the potato slices in the dish, seasoning with salt and pepper as you go (don’t over season), and pouring just a little cream. Pour the rest of the cream over the potatoes – it should just come to the top of the slices.


Bake for an hour to an hour and a half, until the potatoes are virtually melting into the cream.

Potato dumpling.


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