bohemianwanderer – Dauphinoise potatoes make an elegant side dish for any meal. They combine tender potatoes with rich cream and aromatic herbs. This recipe serves 4 to 5 people and takes just over an hour to cook. Start by peeling 1kg of king Edward potatoes and slicing them thinly, about 2mm thick. Place the slices in a large bowl of water to remove excess starch, then drain them. This step ensures your potatoes remain tender and avoid sticking together during cooking.
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In a large, deep pan, combine 300ml of double cream and 300ml of whole milk. Add half a tablespoon of chopped rosemary and thyme, along with three roughly chopped garlic cloves. Season the mixture generously with salt and black pepper. Gently heat the mixture until it steams, taking care not to let it boil.
Once the cream mixture is ready, add the potato slices and stir to coat them evenly. Bring the pan to a gentle boil, then transfer the mixture into a large, shallow gratin dish. Cover with parchment paper, making sure it touches the potatoes, to prevent a skin from forming.
Bake the dish in a preheated oven at 200C (180C fan)/gas 6 for 45 minutes to one hour. The potatoes are ready when they are tender and can be pierced easily with a knife. Removing the parchment allows the top layer to brown, giving the dish a golden finish.
Baking and Serving Tips for Creamy Dauphinoise
After removing the parchment, return the dish to the oven for another 10 minutes. This step creates a lightly crisp, golden surface. The result is creamy potatoes with a subtle herb and garlic flavor that pairs well with roasted meats or vegetable dishes. You can also bake the dauphinoise at the same temperature as a roast, but you will need to add 10 to 15 minutes to the cooking time. Allow the dish to rest for a few minutes before serving to let the flavors settle and the cream thicken slightly.
This recipe highlights the importance of proper layering, seasoning, and baking techniques. Using thin slices ensures even cooking, while the herb-infused cream elevates the flavor. Parchment paper keeps the potatoes moist during baking.
Dauphinoise potatoes are versatile and can be prepared ahead of time, then reheated gently before serving. Their creamy texture and golden top make them a standout on any dinner table. With simple ingredients and careful preparation, this dish offers a comforting and elegant addition to meals.
