Potato dauphinoise has to be the ultimate comfort food. Mouthwateringly delicious as a side or on its own with a big spoon! But there is no place to hide, the dish is so well know and allegedly simple that much can go wrong. My search for the perfect dauphinoise has been a long mission, seeing many catastrophes and near misses. I think I’ve finally cracked it.
Keep it simple. No messing about, no sneaky ingredients – stick to potatoes, cream, butter, a little garlic and seasoning and you won’t go wrong. For years I was obsessed with over complicating the dauphinoise, adding anything I could lay my hands on. Truffle was an unmitigated disaster and mustard wasn’t far behind.
This is my recipe for the perfect dauphinoise. Don’t be tempted to use more garlic, you need only a whiff. Using waxy potatoes ensures they don’t fall to bits, as Be does keeping them a little thicker. sure to use a heavy baking or casserole dish – having a crisp top and bottom is magical!
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Potato Dauphinoise
Serves 4/6
Ingredients:
1kg Large Waxy Potatoes, Peeled and Sliced
1 Garlic Clove
Large Knob Unsalted Butter
1 Pint/600ml Double Cream
Sea Salt and Black Pepper
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Method:
1) Pre-heat the oven to 170C. Rub the baking dish all over with the garlic clove and the butter. Discard the garlic clove.
2) Arrange the potatoes in the dish in layers. Season every second layer with sea salt and pepper – be careful with the salt.
3) Bring the double cream to the boil and pour over the potatoes.
4) Bake, uncovered, for around 2 hours or until cooked to your liking.
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This should last a few days, but it rarely does!
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