Thursday, 13 September 2012

Potato Dauphinoise Recipe


  • 500g Potatoes (King Edward or Desiree)
  • 200ml Double Cream or Creme Fraiche
  • 100ml Semi-Skimmed or Skimmed Milk
  • 1 Crushed garlic Clove
  • 50g Grated Gruyere Cheese


Preheat the oven to 180C/gas mark 4
Place the thinly sliced potatoes in a bowl of cold water, this will prevent them from browning, then rinse the slices and pat dry with kitchen paper
Add the cream or crème fraîche, milk (semi-skimmed or skimmed for a lower calorie meal) and the crushed garlic into a large saucepan. Bring to a gentle simmer and add the potato slices, cover the saucepan and then simmer for 10 minutes or until just tender. Season well.
Empty the contents of the saucepan to a greased ovenproof dish; sprinkle the cheese over the top. Pop in the oven for 25 minutes or until golden…take out and enjoy with good friends!


Enjoy the next day as potato cakes - cut into circles and fry. A quick and tasty recipe that is just as good the following day.