Rick Stein Dauphinoise Potatoes
Rick Stein’s Dauphinoise Potatoes is a classic French gratin dish where thin slices of potatoes are baked in a mixture of cream, garlic, and spices until tender and golden. The combination of creamy layers and a crisp top makes it a comforting and elegant addition to any meal.
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 6
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
- Potatoes: 1 kg, peeled and thinly sliced
- Double cream: 500ml, for a rich base
- Garlic: 2 cloves, minced
- Nutmeg: A pinch, for warmth and depth
- Butter: 1 tablespoon, for greasing the dish
- Salt and pepper: To taste, for seasoning
- Gruyère cheese: 50g, grated (optional, for extra richness)
Instructions
- Preheat the oven: Set your oven to 160°C (320°F) and grease a baking dish with butter.
- Prepare the cream mixture: In a saucepan, heat the double cream gently with the minced garlic, a pinch of nutmeg, salt, and pepper. Do not let it boil; just warm it through.
- Slice the potatoes: Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Layer the potatoes: Arrange a layer of sliced potatoes in the greased baking dish. Pour a little of the cream mixture over the layer. Repeat this process until all the potatoes and cream are used, finishing with a layer of cream.
- Add cheese (optional): Sprinkle Gruyère cheese on top if desired for an extra golden crust.
- Cover and bake: Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil and brown the top: Uncover the dish and bake for an additional 20-30 minutes at 180°C (350°F) until the top is golden and bubbling.
- Cool slightly and serve: Allow the dish to rest for 5 minutes before serving for the layers to set.
Find it online: https://britishrecipeshub.co.uk/rick-stein-dauphinoise-potatoes/