Dauphinoise Potatoes with Milk Cream Butter

Dauphinoise Potatoes with Milk Cream Butter

Dauphinoise Potatoes with Milk

Potatoes and milk ? Yes I always add milk with the cream and butter to my Dauphinoise Potatoes. It stops the cream from drying out to much and gives the Dauphinoise a much smoother consistency. This is the perfect recipe tried and tested for any Sunday Lunch. Simple to prepare and then left in the oven to turn into something special. A crowd pleaser every time.

The key to getting these Dauphinoise soft and cooked all the way through for me is a little pre cook. Yes I may have seen this method on the TV by an Essex boy once upon a time. However this is my recipe now and occasionally I do like to add some fresh thyme leaves from the garden.

Homemade Dauphinoise Potatoes

Dauphinoise Potatoes

There are so many ways to prepare potatoes and this one is a little extra luxurious adding cream and butter. My eldest daughter can eat at least 3 portions when I make this dish. The secret to this Dauphinoise Potatoes dish being  tasty is to season well in the initial cooking stage. Ensuring that all the potatoes get seasoned not just the top layer. You can add a little greater Parmesan cheese on the top to add another flavour.

Dauphinoise Potatoes with Milk Cream Butter

Potatoes and milk ? Yes I always add milk with the cream and butter to my Dauphinoise Potatoes. It stops the cream from drying out to much and gives the Dauphinoise a much smoother consistency. 
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Prep Time 20 minutes
Cook Time 2 hours
Course Side Dish
Cuisine European
Servings 4
Calories 1566 kcal

Equipment

1 Baking Tray Bread tin can be used

Ingredients
  

  • 500 g Potatoes King Edwards/ Maris Piper
  • 200 ml Double cream
  • 100 ml Milk Full fat works best
  • 30 g Butter
  • 2 Cloves Garlic
  • 1 sprig Thyme
  • 20 g Parmesan cheese optional

Instructions
 

  • Peel and then thinly slice the potatoes, either using a knife or a mandolin
    500 g Potatoes
  • Preheat the oven at 180C
  • Crush and chop the garlic or grate the garlic as it gives a more consistent flavour throughout the dish
    2 Cloves Garlic
  • In A frying pan place half the butter into a frying pan on a low heat, allow to melt Now add the garlic and allow to cook for 30 seconds so the flavour infusion of the garlic into the butter
    30 g Butter
  • Now add the sliced potatoes to the frying pan and a quarter of the milk and cream then season with salt and pepper
    200 ml Double cream, 100 ml Milk, 500 g Potatoes
  • Cook gently for 10 minutes, if the potatoes aren't covered then push them down in the cream or add some more milk. Turn of the heat and then add the thyme and mix.
  • Pour all the potato mixture into your oven proof dish Add the rest of the cream milk and butter to the dish and place in the oven grate a little Parmesan over the top. Bake in the oven for around 1-2 hour, until the potatoes are soft when stabbed and the top is golden brown

Notes

The parmesan cheese does not need to be added as it taste good without. Add as much garlic as you like, you can also add Gruyere cheese if you like that nutty taste

Pro Tip 

Slicing the potatoes with a mandolin is so much quicker and easier. (my review of the Benriner Japanese Handheld Mandolin Slicer

Nutrition

Calories: 1566kcalCarbohydrates: 104gProtein: 23gFat: 121g
Keyword Poatato Dauphinois
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Try these great French Boulangere Potatoes Recipe. A perfect Cheap Dinner Idea