Dauphinoise Potatoes (French Potato Bake)

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!

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2.5kg potatoes
600ml milk
3 garlic cloves, crushed
1½ tsp nutmeg
400ml cream
175g grated cheddar cheese
50g grated parmesan

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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.