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

Method

Heat your oven to 190 degrees.

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 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.

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 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

Ingredients