Dauphinoise Potatoes with Milk
Potatoes and milk ? Yes I always add milk with the cream and butter to my Dauphinoise Potatoes. It stops the cream from drying out to much and gives the Dauphinoise a much smoother consistency. This is the perfect recipe tried and tested for any Sunday Lunch. Simple to prepare and then left in the oven to turn into something special. A crowd pleaser every time.
The key to getting these Dauphinoise soft and cooked all the way through for me is a little pre cook. Yes I may have seen this method on the TV by an Essex boy once upon a time. However this is my recipe now and occasionally I do like to add some fresh thyme leaves from the garden.
There are so many ways to prepare potatoes and this one is a little extra luxurious adding cream and butter. My eldest daughter can eat at least 3 portions when I make this dish. The secret to this Dauphinoise Potatoes dish being tasty is to season well in the initial cooking stage. Ensuring that all the potatoes get seasoned not just the top layer. You can add a little greater Parmesan cheese on the top to add another flavour.
- 500g smooth potatoes, thinly sliced
- 200ml double cream
- 100ml milk
- 30g butter
- 2 cloves of garlic
- sprig of thyme
- Parmesan cheese
Peel and then thinly slice the potatoes, either using a knife our a mandolin
Crush and chop the garlic
Place half the butter into a frying pan on a low heat, allow to melt
Now add the garlic and allow to cook for 30 seconds so the flavour infusion of the garlic into the butter
Add the sliced potatoes and a quarter of the milk and cream then season with slat and pepper
Cook gently for 10 minutes, if the potatoes aren’t cover with the cream and milk add some more
Turn of the heat and then add the thyme and mix.
Pour all the potato mixture into your oven proof dish
Add the rest of the cream milk and butter to the dish and place in the oven
grate a little Parmesan over the top
Bake for around 1 hour, until the potatoes are soft when stabbed and the top is golden brown
Add as much or as little garlic as you like, you can also add Gruyere cheese