Waitrose and Partners
Potatoes dauphinoise

Potatoes dauphinoise

Celebrate the potato in its most luxurious guise with this creamy dauphinoise.

4 out of 5 stars(1) Rate this recipe
  • 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

Rating details

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4 out of 5 stars1 rating