Potato Dauphinoise

Introduction:

Potato Dauphinoise is the ultimate comfort food; indulgent, warm and totally delicious. Our perfect Potato Dauphinoise recipe is a great side dish and a treat for any meal, with softly cooked potatoes smothered in garlic, nutmeg and cream… delicious!

Ingredients:

• 1000 g Blas y Tir All Rounders or Rudolph Potatoes
• 2 Cloves Garlic
• 500ml Whole Milk
• 2 tsp Nutmeg
• 100 g Welsh Butter, cut into small chunks
• Sea Salt & Ground Black Pepper, to season
• Grated Cheese, for topping (optional extra)

Method

1. 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.
2. Fill a large saucepan with the 500ml of milk and add the sliced potatoes to the pan.
3. Season the pan in a pinch of salt and pepper, add the two teaspoons of nutmeg and the two garlic cloves whole.
4. 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.
5. 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.
6. 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.
7. 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.
8. Pre-heat the oven to 160C.
9. Put the tin into the oven and cook for 45mins- 1 hour or until the top browns.
10. Serve immediately.

Top Tip

For the ultimate festive treat, why not top with stuffing before popping in the oven?

Why not try incorporating different vegetables too? You could alternate potato with celeriac or thinly sliced cauliflower for a change.