Perfect Potato Dauphinoise
Potato dauphinoise is always the ultimate comfort food, indulgent, warming and totally delicious. Our Perfect Potato Dauphinoise is great side dish and a treat for any meal, with soft Rudolph potatoes and garlic and nutmeg cream to delight the family.
- 1hr 30 mins
- Serves 4
- 1kg Rudolph Potatoes
- 2 cloves cloves of Garlic
- 500ml Whole Milk (you might need to use extra)
- 2 tsp Nutmeg
- 100g Welsh Butter, cut into small chunks
- Salt and Pepper to season
- Grated Cheese for topping (optional extra)
- Peel the Rudolph potatoes and slice into thin slices using a mandolin. Prepare the garlic cloves by removing the outer skin and chopping the top and bottom of each clove.
- Fill a large saucepan with the 500ml of milk and add the sliced potatoes to the pan.
- Season the pan in a pinch of salt and pepper, add the two teaspoons of nutmeg and the two garlic cloves whole.
- Bring the mixture to a slow simmer for 5 minutes and cook the mixture until the potatoes are par-boiled. Take the mixture off the heat and leave to cool once cooked.
- Line a loose-bottomed cake tin with grease-proof paper, alternatively you can use a pyrex dish, however you won’t be able to turn the mixture out and create the ‘layer cake’ effect.
- Arrange the cooked potatoes into the cake tin in a rounded pattern, laying the potatoes overlapping slightly to create a compact structure. Pour the milk mixture over the potatoes and leave to settle.
- Slice a raw Rudolph potato into wedge shapes and arrange on top of the potato and milk mixture to create a fan effect. You can add cheese to the top of this should you wish, but our potato dauphinoise is delicious without.
- TOP TIP: Setting the mixture in a fridge overnight will mean the potatoes soak up more of the flavour and will hold the structure better once turned out, but you can cook on the day if wanted.
- Pre-heat the oven to 160C.
- Put the tin into the oven and cook for 45mins- 1 hour or until the top browns.
- Serve immediately.
For the ultimate festive treat, why not top with stuffing before popping in the oven? Going forwards why not try alternating potato with celeriac for a difference?