Dauphinoise Potatoes

Name: Dauphinoise Potatoes
Yield: Serves 4–6
Cuisine: British
Ingredients: 100 g butter, plus extra for greasing; 250 ml milk; 250 ml double cream; 1 garlic bulb, cut in half; a few sprigs of fresh thyme; 3–4 bay leaves; salt and pepper; salt and pepper; 1 kg floury potatoes (eg Maris Piper or Golden Wonder), peeled; 1 kg floury potatoes (eg Maris Piper or Golden Wonder), peeled; 1 kg floury potatoes (eg Maris Piper or Golden Wonder), peeled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Either serve immediately or chill and use to make Savoyarde potatoes...a delicious and quite naughty treat. Don’t worry about all the cream and butter, and don’t try and reduce the quantities that would spoil it. Just don’t eat it every day!

Ingredients

100 g butter, plus extra for greasing
250 ml milk
250 m

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian
January
Winter
February

Method

Preheat the oven to 200°C/400°F/gas mark 6, and butter a medium to large ovenproof dish (the potatoes should be no more than 5cm high in the dish).

Put the milk, cream, butter, garlic, thyme, bay leaves and some seasoning into a saucepan and bring to the boil. Simmer for 10 min