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Potatoes Dauphinoise - Nick |
Ref Original / Date 29-Jun-25 Edit / Create New |
Ingredients:
For my small blue/white roasting tin (large portion for 1) 200g waxy potatoes (such as Maris Piper) |
Method:
This is a combination of my original recipe and the Jansson's Temptatation recipe.
- Preheat the oven to 200C, Gas 6.
- Peel the potatoes and thinly slice evenly into thin (5mm) slices.
- Bring the milk and cream to the boil in a small saucepan and add the garlic, herbs and seasoning, then simmer for 3 mins.
- Slide the potatoes into the pan, stir gently and simmer for about 10 minutes until they're tender
- Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
- Layer the potatoes in a shallow dish, with anchoive (sparingly), cheese and and seasoning between each layer.
- Trickle a little of the saved milk over each layer too.
- Pour a little more of the milk around the sides, but not too much - just enough to moisten.
- Sprinkle over the last of the cheese.
- Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown.
- Allow to stand for 10 minutes before serving.