Dauphinoise Potatoes
Directions
- 1Preheat the oven to 120°C.
- 2Preheat the oven to 120°C.
- 3Preheat the oven to 120°C.
- 4Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly.
- 5Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly.
- 6Combine the cream, milk, garlic, salt, pepper & nutmeg and whisk thoroughly.
- 7Peel the potatoes and thinly slice them using a sharp knife or mandolin.
- 8Peel the potatoes and thinly slice them using a sharp knife or mandolin.
- 9Peel the potatoes and thinly slice them using a sharp knife or mandolin.
- 10Butter an 8 x 6½ inch ovenproof dish. Arrange the potato slices in the dish, adding cream between the layers and some cheese in the middle layer. Press down to submerge the potatoes in the cream.
- 11Butter an 8 x 6½ inch ovenproof dish. Arrange the potato slices in the dish, adding cream between the layers and some cheese in the middle layer. Press down to submerge the potatoes in the cream.
- 12Butter an 8 x 6½ inch ovenproof dish. Arrange the potato slices in the dish, adding cream between the layers and some cheese in the middle layer. Press down to submerge the potatoes in the cream.
- 13Bake in a bain marie in the oven for 2-3 hours until the potatoes are tender and the top is browned.
- 14Bake in a bain marie in the oven for 2-3 hours until the potatoes are tender and the top is browned.
- 15Bake in a bain marie in the oven for 2-3 hours until the potatoes are tender and the top is browned.
Ingredients
- 3 kg potatoes
- 3 kg potatoes
- 3 kg potatoes
- 200 ml milk
- 200 ml milk
- 200 ml milk
- 1 nutmeg
- 1 nutmeg
- 1 nutmeg
- 2 l double cream
- 2 l double cream
- 2 l double cream
- 4 garlic cloves, crushed or finely grated
- 4 garlic cloves, crushed or finely grated
- 4 garlic cloves, crushed or finely grated
- 150 g mild cheese
- 150 g mild cheese
- 150 g mild cheese
Equipment
ovenmandolinwhiskknifegraterbain-marie