Dauphinoise Potatoes
The ultimate comfort side dish—creamy potatoes with cheese and herbs, slow-baked until golden.
Equipment
- Electronic digital scales optional
- Mandoline Slicer OR a very sharp knife
- Medium Saucepan
- 23 cm round heavy baking dish [9 inches] preferably with lid
- Large Mixing bowl
- Box grater any cheese grater
Ingredients
- 850 grams White potatoes, peeled 30 ounces
- 300 ml Heavy or whipping cream [10 ½ ounces] sometimes referred to as double cream, it should have a minimum fat content of 35%
- 200 ml Vegetable Stock 7 ounces
- 100 grams Gruyere or mature cheddar cheese, grated 3 ½ ounces
- 1-2 cloves Garlic, peeled and minced finely [12-15 grams] Note 1
- 1 ½ teaspoon fresh Rosemary, minced Note 2
- 1 ½ teaspoon fresh Thyme leaves removed and minced very finely
- 1 ½ teaspoon fresh Tarragon leaves removed and minced very finely
- ¼ + ⅛ teaspoon Ground white pepper or to taste
- ½ teaspoon Salt or to taste Note 3
Instructions
- Gather and weigh your ingredients
- Preheat the oven to 180C [350F]
- Lightly butter your baking dish
- Slice the potatoes thinly on the mandoline [very carefully] OR use a very sharp knife and get the slices as thin as possible.
- Pour the cream, veg stock, herbs and garlic in the saucepan and warm. Add salt and white pepper.
- Start by arranging one layer of the potatoes into the dish. Top this with a layer of cheese and then add another layer of the potato and a ladle full of the cream mixture
- Continue to layer the potatoes, cheese and cream mixture until the potatoes and cheese are all used. Pour any remaining crem mixture over the top and push the potatoes down into the liquid so they are all covered. Put the lid on the dish or cover with foil.
- Bake in the pre-heated oven for 45 minutes. Remove the lid or foil and continue to bake for nother 25 + minutes, or until glden brown and the potatoes are cooked through.
- Serve and Enjoy :-)
Notes
Note 1. Minced
Note 2. This needs to be minced very finely, otherwise you may end up with "bits" in your mouth
Note 3. I tend to be a salt hound and add another 1/4 teaspoon, but salt to your own taste and I think the 1/2 teaspoon listed should be a minimum amount.