Hairy Bikers Potato Dauphinoise is made with double cream, milk, garlic cloves, and King Edward or Maris Piper potatoes. This delicious and creamy dish also includes grated Gruyère cheese if you like. This easy Potato Dauphinoise recipe creates a wonderful side dish that takes about 1 hour to prepare and can serve up to 6 people.
Hairy Bikers Potato Dauphinoise Ingredients
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
- 100g grated Gruyère cheese (optional)
How To Make Hairy Bikers Potato Dauphinoise
- Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5.
- Prepare the Cream Mixture: In a large saucepan, combine 500ml double cream, 500ml milk, and 3 garlic cloves. Bring the mixture to a simmer.
- Slice and Cook the Potatoes: Slice the 8 large potatoes very finely, about 3-4mm thick. Add the sliced potatoes to the simmering cream mixture and cook for 3 minutes until just tender.
- Stir the Potatoes: Gently stir the potatoes to prevent them from sticking to the bottom of the pan.
- Arrange in Ovenproof Dish: Using a slotted spoon, transfer the potatoes to a wide, shallow ovenproof dish. Arrange them so they form a layer about 5cm deep.
- Add Cream Mixture: Pour the garlic-infused cream over the potatoes, making sure to discard the garlic cloves. Add just enough cream to moisten the potatoes without drowning them.
- Add Cheese and Bake: If desired, sprinkle 100g of grated Gruyère cheese over the top. Bake in the oven for 30 minutes until the potatoes are soft and browned. If the top isn’t browned enough, increase the heat for an additional 5 minutes.
Recipe Tip
- Pick Starchy Potatoes: Use King Edward or Maris Piper potatoes for the best results. They soak up the cream and get nice and soft.
- Slice Evenly: Use a mandoline slicer to make all potato slices the same thickness. This way, they cook evenly.
- Simmer Slowly: Heat the cream, milk, and garlic slowly to let the garlic flavor blend in without burning the cream.
- Layer Carefully: Overlap the potato slices a bit when putting them in the dish. This makes sure they cook evenly and look good.
- Go Easy on Cheese: If you add Gruyère cheese, just sprinkle a little. Too much cheese can cover up the garlic and cream flavors.
What To Serve With Potato Dauphinoise
Potato Dauphinoise goes well with roasted chicken, grilled steak, baked salmon, or roasted vegetables. It also can be served with a green salad, asparagus, spinach, or bread for a tasty meal.
How To Store Potato Dauphinoise
- Refrigerate: Allow the dauphinoise to cool completely. Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: Cool the dauphinoise completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the oven until warmed through.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the dauphinoise in an ovenproof dish, cover with foil, and heat for 15-20 minutes until warmed through.
- In The Microwave: Place individual portions on a microwave-safe plate and heat on high for 2-3 minutes or until hot.
- On The Stove: Place leftovers in a skillet over medium heat, cover, and cook until heated through, stirring occasionally.
Potato Dauphinoise Nutrition Facts
- Calories: 350
- Protein: 6g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 3g
- Calcium: 150mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Slow Cooker Chicken Soup
- Hairy Bikers Chicken Cacciatore
- Hairy Bikers Mushroom Soup
- Hairy Bikers Vegetarian Sausage Casserole
Hairy Bikers Potato Dauphinoise
Description
Hairy Bikers Potato Dauphinoise is made with double cream, milk, garlic cloves, and King Edward or Maris Piper potatoes. This delicious and creamy dish also includes grated Gruyère cheese if you like. This easy Potato Dauphinoise recipe creates a wonderful side dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C (170°C fan) or gas mark 5.
- Prepare the Cream Mixture: In a large saucepan, combine 500ml double cream, 500ml milk, and 3 garlic cloves. Bring the mixture to a simmer.
- Slice and Cook the Potatoes: Slice the 8 large potatoes very finely, about 3-4mm thick. Add the sliced potatoes to the simmering cream mixture and cook for 3 minutes until just tender.
- Stir the Potatoes: Gently stir the potatoes to prevent them from sticking to the bottom of the pan.
- Arrange in Ovenproof Dish: Using a slotted spoon, transfer the potatoes to a wide, shallow ovenproof dish. Arrange them so they form a layer about 5cm deep.
- Add Cream Mixture: Pour the garlic-infused cream over the potatoes, making sure to discard the garlic cloves. Add just enough cream to moisten the potatoes without drowning them.
- Add Cheese and Bake: If desired, sprinkle 100g of grated Gruyère cheese over the top. Bake in the oven for 30 minutes until the potatoes are soft and browned. If the top isn’t browned enough, increase the heat for an additional 5 minutes.
Notes
- Pick Starchy Potatoes: Use King Edward or Maris Piper potatoes for the best results. They soak up the cream and get nice and soft.
- Slice Evenly: Use a mandoline slicer to make all potato slices the same thickness. This way, they cook evenly.
- Simmer Slowly: Heat the cream, milk, and garlic slowly to let the garlic flavor blend in without burning the cream.
- Layer Carefully: Overlap the potato slices a bit when putting them in the dish. This makes sure they cook evenly and look good.
- Go Easy on Cheese: If you add Gruyère cheese, just sprinkle a little. Too much cheese can cover up the garlic and cream flavors.
Hairy Bikers Potato Dauphinoise, Potato Dauphinoise Uk Recipe