I wanted to share this recipe for dauphinoise potatoes with you as they are delicious, naturally gluten free and super easy to make.
If you’ve never had a bash at making dauphinoise potatoes I recommend you do. You won’t regret it as they really are tremendous. They’re the perfect creamy potato dish to enjoy 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 the oven to 190C/375F/Gas 5/170C Fan.
Pour the cream and milk in a large pan.
Really quick tip: 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 – but it’s up to you. Scatter the grated cheese over the top and add a final twist of pepper.
Bake in the oven for about 1hr until golden brown and when a knife is inserted it slips through the potatoes easily.
Dauphinoise potatoes work so well with grilled or roast meats, cold cuts and *sausages. And garden peas or any fresh greens are the perfect veg to compliment this creamy indulgent potato dish.
Thanks for checking out this recipe for dauphinoise potatoes. Hope you enjoy them as much as I do!
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.