Potatoes dauphinoise
Waitrose and Partners

Potatoes dauphinoise

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. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook1 hr 15 mins
  • Total time1 hr 30 mins

Ingredients

  • 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

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,120kJ/ 269kcals

Fat

17g

Saturated Fat

10.6g

Carbohydrates

24.5g

Sugars

3.3g

Fibre

2g

Protein

4.4g

Salt

0.1g

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