The reason I wanted to share the recipe for dauphinoise potatoes with you, is as well as them being delicious and naturally gluten free, they are also super easy to make – if you haven’t ever had a bash at making them, I certainly recommend you do – they are tremendous and work perfectly with a roast!
Ingredients (serves 4)
1kg (2lb) Maris Piper or King Edward potatoes – peeled and thinly sliced (3mm approx)
300ml (½ pint) fresh double cream
300ml (½ pint) of milk – full cream or semi skimmed is fine
3 cloves of garlic – peeled, left whole
Salt and *pepper
50g (2oz) grated gruyere cheese (or mature cheddar works really well)
Preheat oven to 190C/375F/Gas 5/Fan 170C.
Pop the cream and milk in a large pan (really silly tip here….if you refill the empty cream carton with milk, it will save you having to get a jug out to measure the milk!!)
Add the garlic and potatoes to the pan and season with a good twist of pepper, a sprinkle of salt and gently heat, bringing to a simmer for 5 minutes.
Remove from the heat and transfer potatoes with a slotted spoon to a deep ovenproof dish (something you may use for a lasagne) and even out. Pour the milk/cream over the potatoes. Some recipes recommend taking the garlic out at this stage, I leave it in – it’s really up to you. Scatter the grated cheese over the top and add a final twist of pepper!
Bake in the oven for about 1hr. Should be lovely and golden and the potatoes nice and soft when you check them with a knife.
They are now ready to enjoy!!
Dauphinoise potatoes work really well with so many foods – especially grilled or roast meats (even cold cuts) and *sausages. Simple garden peas or any fresh greens are the perfect veg to compliment this creamy potato dish.
Hope you get to make them, like them and have a great weekend!!
*Double check this ingredient when purchasing to ensure gluten free and no ‘may contain’ warning on pack…. don’t risk it if you’re not sure!