Sides - Potatoes Dauphinoise - Nick

Potatoes Dauphinoise - Nick

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29-Jun-25
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Ingredients:

For my small blue/white roasting tin (large portion for 1)

200g waxy potatoes (such as Maris Piper)
100ml milk
100ml double cream
1 small garlic clove, sliced
1 small thyme sprig (or dried thyme)
1 small bay leaf
20g Gruyère cheese, grated
20g (1) salted anchovies, finely chopped
Sea salt and freshly ground black pepper

Method:

This is a combination of my original recipe and the Jansson's Temptatation recipe.

  1. Preheat the oven to 200C, Gas 6.
  2. Peel the potatoes and thinly slice evenly into thin (5mm) slices.
  3. Bring the milk and cream to the boil in a small saucepan and add the garlic, herbs and seasoning, then simmer for 3 mins.
  4. Slide the potatoes into the pan, stir gently and simmer for about 10 minutes until they're tender
  5. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
  6. Layer the potatoes in a shallow dish, with anchoive (sparingly), cheese and and seasoning between each layer. 
  7. Trickle a little of the saved milk over each layer too.
  8. Pour a little more of the milk around the sides, but not too much - just enough to moisten.
  9. Sprinkle over the last of the cheese.
  10. 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.
  11. Allow to stand for 10 minutes before serving.