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Karen's Dauphinoise Potatoes
Delicious, thinly sliced potatoes in a rich, creamy sauce. A perfect alternative to mashed potatoes with your Sunday roast in fact I could actually eat these on their own as a supper dish!
Serves: 8
Cooking Time: 1 hour
Ingredients
- 500ml double cream
- 500ml full fat milk
- 1 tablespoon marinade
- 8 large maris piper potatoes
- 200g Extra mature grated cheddar cheese
- Chopped fresh or dried parsley (optional)
Method
Heat your oven to 190 degrees. Meanwhile, peel & thinly slice the potatoes to around 3-4mm thick then add the cream & milk to a large pan & bring to a simmer, add the marinade & mix through.
Now add the potatoes to the creamy mixture & simmer until just cooked (approximately 10 minutes). Gently stir to separate the potato slices, add salt & freshly ground black pepper. Remove the potatoes with a slotted spoon & place into a shallow ovenproof dish.
Pour over the mixture from the pan, enough to seep through all the layers & leave a little moisture on top. Scatter over the grated cheese & garnish then bake for 30 – 40 minutes until the potatoes are soft & brown, increase the heat for 5 minutes if not brown enough.
NOTES
Cut the potatoes thinly to ensure they are fully cooked at the end of the cooking time whilst still having bite
Perfect for individual portions as a side in a ramekin dish
Method
Heat your oven to 190 degrees. Meanwhile, peel & thinly slice the potatoes to around 3-4mm thick then add the cream & milk to a large pan & bring to a simmer, add the marinade & mix through.
Now add the potatoes to the creamy mixture & simmer until just cooked (approximately 10 minutes). Gently stir to separate the potato slices, add salt & freshly ground black pepper & remove the potatoes with a slotted spoon & place into a shallow ovenproof dish. Pour over the mixture from the pan, enough to seep through all the layers & leave a little moisture on top.
Scatter over the grated cheese & garnish with a little parsley then bake for 30 – 40 minutes until the potatoes are soft & brown, increase the heat for 5 minutes if not brown enough.
NOTES
Cut the potatoes thinly to ensure they are fully cooked at the end of the cooking time whilst still having bite
Perfect for individual portions as a side in a ramekin dish
Ingredients
- 500ml double cream
- 500ml full fat milk
- 1 tablespoon marinade
- 8 large maris piper potatoes
- 200g Extra mature grated cheddar cheese
- Chopped fresh or dried parsley (optional)
