Nigel Slater Dauphinoise Potatoes is made with potatoes, garlic, butter, double cream, salt, and pepper. This traditional Potatoes dauphinoise recipe creates a delicious dinner side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1kg waxy potatoes (thinly sliced)
- 1 clove of garlic (cut in half)
- 600ml double cream (scalded)
- Butter (for greasing the dish)
- Salt and pepper (for seasoning)
How To Make Dauphinoise Potatoes:
- Prepare the dish: Rub the inside of a shallow baking dish with the halved garlic, then grease the dish with a little butter.
- Layer the potatoes: Place the thinly sliced potatoes in the dish, seasoning each layer with salt and pepper.
- Add the cream: Pour the scalded double cream over the potatoes.
- Bake: Cook in the oven at 160°C (gas mark 3) for about 1 ½ hours, ensuring the potatoes cook slowly and absorb the cream.
Recipe Tips
- Use Waxy Potatoes: Waxy potatoes hold their shape better when baked, making for a perfect gratin.
- Slice Potatoes Thinly: Thin slices help the potatoes cook evenly and absorb the cream, giving a tender texture.
- Scald the Cream: Heat the cream before pouring it over the potatoes. This helps the potatoes cook more evenly and prevents the cream from curdling.
- Gentle with Garlic: Rubbing the garlic on the dish adds just the right amount of flavor without overpowering the dish.
- Slow and Steady Cooking: Bake the gratin slowly at a low temperature to ensure the potatoes are tender and the cream doesn’t evaporate.
How To Store & Reheat Leftovers
Storing in the Fridge: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: Warm leftovers in the oven at 160°C (gas mark 3) for 15-20 minutes until heated through.
Nutrition Facts
- Calories: 400 kcal
- Protein: 5g
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 3g
- Sodium: 500mg
Try More Nigel Slater Recipes:
- Nigel Slater Chicken Tarragon
- Nigel Slater Carrot Cake
- Nigel Slater Bread Recipe With Yogurt
- Nigel Slater Sausage Pasta
Nigel Slater Dauphinoise Potatoes
Description
Nigel Slater Dauphinoise Potatoes is made with potatoes, garlic, butter, double cream, salt, and pepper. This traditional Potatoes dauphinoise recipe creates a delicious dinner side dish that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the dish: Rub the inside of a shallow baking dish with the halved garlic, then grease the dish with a little butter.
- Layer the potatoes: Place the thinly sliced potatoes in the dish, seasoning each layer with salt and pepper.
- Add the cream: Pour the scalded double cream over the potatoes.
- Bake: Cook in the oven at 160°C (gas mark 3) for about 1 ½ hours, ensuring the potatoes cook slowly and absorb the cream.
Notes
- Use Waxy Potatoes: Waxy potatoes hold their shape better when baked, making for a perfect gratin.
- Slice Potatoes Thinly: Thin slices help the potatoes cook evenly and absorb the cream, giving a tender texture.
- Scald the Cream: Heat the cream before pouring it over the potatoes. This helps the potatoes cook more evenly and prevents the cream from curdling.
- Gentle with Garlic: Rubbing the garlic on the dish adds just the right amount of flavor without overpowering the dish.
- Slow and Steady Cooking: Bake the gratin slowly at a low temperature to ensure the potatoes are tender and the cream doesn’t evaporate.