Celebrate the potato in its most luxurious guise with this creamy dauphinoise.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blankets, red cabbage & carrot slaw, maple-roast parsnips and carrots, and maple-glazed Brussels sprouts with bacon. Dessert was this mix-and-match tiramisu.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Shop ingredients here.
- Prepare15 mins
- Cook1 hr 15 mins
- Total time1 hr 30 mins
- 15g unsalted butter, plus extra for greasing
- 1 onion, thinly sliced
- 1 clove/s garlic, crushed
- 1 tbsp thyme leaves
- 170ml single cream
- 170ml double cream
- 100ml whole milk
- 1kg king edward potatoes, peeled and finely sliced
Preheat the oven to 170°C, gas mark 3; grease a 1.5-litre baking dish. Heat the butter in a large saucepan over a medium heat, until foaming. Stir in the onion and cook for 5 minutes, until softened. Add the garlic and thyme; cook for another 3 minutes. Add the creams and milk to the pan and bring to a gentle simmer; season.
Tip the potatoes into the pan and simmer for 6-7 minutes. Transfer everything to the baking dish. (You can chill the dish overnight at this point if you wish, and bring back to room temperature before continuing to cook.) Bake for 1 hour, until the top is golden and the potatoes are tender.
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