The perfect dauphinoise potatoes. 

The evenings now are truly autumnal and you can feel the seasons changing. It makes me want to curl up under a blanket and stuff my face with wonderful, warming dishes. Tonight was no exception. I love this time of year. The days are still warm, but first thing in the morning and as the sun sets on another day, it brings us closer to winter and a new time of year.One of my favourite things to eat is Game meat. So tonight I made duck, roasted veg with dauphinoise potatoes and a red wine and mushroom sauce. But I’m not going to talk about the whole meal tonight, just the most fattening and, in my opinion, delicious part!These have always been a firm favourite with me. They are rich, creamy and a mini taste explosion – what’s not to love? They’re also so simple and are great for either a midweek meal to liven things up or to impress at a dinner party.I’m going to put my method on here – I’m reluctant to call it a recipe as such as there aren’t many ingredients and it is my way of doing them!Prep time is 15-20 minutes. Cooking time is 35-40 minutes.

  • Pre-heat oven to 180 degrees (160 for fan ovens).
  • Peel 5-6 medium sized potatoes (tonight I used just what was left in the bag I had).
  • Cut the potatoes into 0.5cm slices. If you have a mandelin, you can set it to a certain thickness and is probably quite quick to use. However, I cut mine by hand as I like mine to look more rustic! 
  • Later the potatoes into a deep casserole dish as it will stop them overflowing once you add the cream! 
  • Once the potatoes are layered in the dish, crush 2-3 cloves of garlic (do this according to taste) and add them to a pan with 600ml single cream, add salt and pepper then simmer on a low heat, stirring occasionally for 5 minutes. This helps the garlic to infuse the cream. 
  • Take the cream off the heat and pour over the potatoes. 
  • Cook in the oven for 20 minutes.
  • In the meantime, grate either gruyere or Parmesan cheese to sprinkle over the top.
  • After 20 minutes, get the potatoes out of the oven and sprinkle the cheese over them. Return to the oven for a further 15-20 minutes. The top should be golden brown and the cream thickened. Best served with Game or red meat.


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