Hosting Plates
Classic Potatoes Dauphinoise
Buttery layers of thinly sliced potatoes baked in garlicky cream until soft within and golden at the edges. It looks fancy, but it is wonderfully simple once you try it.
Serves
6
Prep
25 mins
Cook
1 hr 35 mins
Ingredients
Main ingredients
• 1.2 to 1.5 kg potatoes, thinly sliced
• 3 garlic cloves, smashed
• 2 to 3 sprigs fresh thyme
• 2 to 3 sprigs fresh rosemary
• 600 ml double cream
• 100 ml milk, if needed
• 40 g butter, plus extra for greasing
• 1 tsp sea salt
• Black pepper, optional
Method
1. Gently heat the cream with the garlic, thyme, rosemary, butter and salt in a saucepan. Simmer very gently for about 20 minutes to infuse.
2. Heat the oven to 175 C. Slice the potatoes thinly and as evenly as you can, ideally about 2.5 mm thick.
3. Strain the infused cream. Butter a baking dish or cast-iron pot, then layer the potatoes upright or in overlapping rows.
4. Pour over the infused cream, adding a splash of milk if needed so the potatoes are just covered. Dot with a little extra butter and a few thyme leaves.
5. Bake for 1 hour, then increase the heat to 190 C for 15 minutes, until golden and bubbling.
6. Leave to rest for 15 minutes before serving so the layers can settle beautifully.
Good For You Note
Potatoes are a better source of potassium and vitamin C than many people realise, and when cooled and reheated they also develop more resistant starch. Paired with cream and butter, this becomes a properly satisfying dish.