Looking for the perfect side dish?
In this video, Jack shows you how to make classic Dauphinoise Potatoes that are creamy, cheesy, and full of flavour!
Whether you’re cooking for a family dinner or a special occasion, this French-inspired dish will be a hit.
Learn how to layer thinly sliced potatoes, infuse rich cream with garlic, and top it off with the perfect amount of cheese for that golden crust.
Ingredients:
3kg potatoes
200ml milk
Nutmeg
2l double cream
4 garlic clove, crushed or finely grated
150g mild cheese
Method:
1. Preheat the oven to 120°C
2. Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly
3. Start by peeling the potatoes, then slice them thinly using a sharp knife or mandolin
4.Rub a 20 X 16 cm (8 x 6½ inch) ovenproof dish with butter, then evenly arrange the potato slices in the dish. Add cream between the layers, adding a small amount of cheese to the middle layer. Ensure to press the potato slices down to fully cover in cream
5. Bake in a bain marie in the oven for 2-3 hours or until the potato is tender and the top is nicely browned.
