Potato Dauphinoise

Again I find myself pondering what to cook as a side dish with the everlasting roasted chicken, chicken a la this and chicken a la that.  Seriously – we eat a lot of chicken.

When you feel like indulging in a heartening dish, this recipe of Potato Dauphinoise is the way to go.  It complements any main meal perfectly and is well suited to present on a summery or cold day, together with a barbeque or a lovely Sunday roast. Or any-day-of-the-week roast for that matter!

So for those of you that’s thinking ‘this woman has gone completely bonkers with this spelling mistake’ – Dauphinoise is a word.  A culinary word at that, that describes this delicious potato dish, as thinly sliced potatoes baked in cream, butter and garlic. Go on – Google it! Oh, and it is pronounced “do-fin-wha”.

I just love this creamy dish of Potato Dauphinoise.  It probably has loads of calories, but after a hard day’s work and setting up house, entertaining the kids and regrettably cleaning the toilets – this is all you need.  In my books Potato Dauphinoise is the perfect comfort food.Potato Dauphinoise

 
 
 
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Potato Dauphinoise
A comforting potato dish that consists of finely sliced potato baked in cream, parmesan and herbs.
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Course side dish
Prep Time 15 min
Cook Time 40 min
Servings
as a side
Ingredients
Course side dish
Prep Time 15 min
Cook Time 40 min
Servings
as a side
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Layer the potatoes in an oven proof dish. With each layer, add seasoning, dried herbs and a little bit of the crushed garlic.
  2. Gently pour your cream from the side of the dish until potatoes are covered.
  3. Place the butter evenly on top of your potatoes – this ensures a lovely glossy yellow baked topping.
  4. Bake for 40 minutes on 180 degrees Celsius, or until your potatoes are cooked right through.
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