Who doesn’t love a good potato bake? Incredibly versatile, it’s the perfect side dish alongside chops and sausages at a Sunday BBQ, our tasty Cotoletta di Pollo (Italian Chicken Schnitzels) or will sit perfectly with fillet mignon at a fancy dinner party.
This recipe for Dauphinoise Potatoes is full of French creamy, cheesy, garlicky goodness. Totally tasty, deliciously decadent and best of all – the kids will love it too!
- 2.5kg potatoes
- 600ml milk
- 3 garlic cloves, crushed
- 1½ tsp nutmeg
- 400ml cream
- 175g grated cheddar cheese
- 50g grated parmesan
Method of Preparation
Step 1: Pre-heat oven to 200°c
Step 2: Peel the potatoes and cut them into 3mm thick rounds.
Step 3: Rinse under cold water, but don’t leave to soak as this removes all the starch.
Step 4: Place them in a large sauce-pan and cover with milk, topping up with water if necessary.
Step 5: Add a generous pinch of seasalt, bring to simmer over low heat, then cook for 15-20 min until the potatoes are tender when pierced with a fork. This part of the process is important. The more tender the potatoes are at this stage, the shorter the cooking time in the oven.
Step 6: Drain the potaoes, then place in a bowl.
Step 7: Add the garlic, nutmeg, cream, half the cheeses and seasalt and freshly ground black pepper. I like to do this in a separate jug before pouring over the warm potatoes.
Step 8: Toss gently to mix well, taste and adjust the seasoning if necessary. This dish is substantial in flavour, so what you are looking for is a distinctly garlicky, nutmeggy flavour.
Step 9: Once you have the taste just so, place the potato mixture in a large baking dish and arrange as evenly as possible. Cover with remaining cheese.
Step 10: Finish with freshly ground black pepper and place in pre-heated oven.
Cook for about 25 minutes until golden and bubbling. Serve immediately. Eat in copious amounts!
Bon appetit xx