potato dauphinoise is the dream side dish for so many meals. it’s great with steak, chicken, pork – you name it, it works. the other night, i tried it with duck and it was fantastic, especially with the red wine sauce i made.
400g maris piper potatoes, peeled
250ml double cream
250ml semi-skimmed milk
1/4 tsp nutmeg
1 x garlic clove, finely chopped
salt and pepper, to taste
100g gruyere cheese, grated
- finely slice the potatoes. i find using a mandolin is the easiest and quickest way, and ensures all slices are the same thickness. set aside in a bowl of water until ready.
- combine the cream, milk, nutmeg, garlic, salt and pepper in a saucepan over a medium-high heat until boiling, careful not to burn the bottom of the pan. once boiling, remove from the heat and set aside.
- strain the potatoes, and layer up in a large oven proof dish. i like to layer up in rows, ensuring each potato overlaps.
- pre-heat your oven to 170ºc.
- pour the cream evenly over the potatoes, and top with the gruyere cheese. i cook the potatoes covered in foil for the first 15 minutes to save the cheese browning too much, then cook for a further 30 minutes uncovered. the top should be golden, and the potatoes should be tender in the middle. just to check, use a sharp knife to test.