Dauphinoise. Mwah.
Fewer things on this earth more comforting that a smooch from a delicious creamy potato dish.
Dauphinoise potatoes are what happens when a potato decides it deserves luxury. Instead of being tossed into the oven with a bit of oil like a common roast potato, it gets layered delicately with cream, garlic, and more cream, then baked slowly until everything melts together into something scandalously rich. It’s less of a side dish and more of a lifestyle choice. One bite in and you’re like, “Ah yes, this is how French grandmothers intend us to live.” Technically it’s still just potatoes, but emotionally it’s a warm, bubbling tray of elegance that whispers, go on, have another spoonful, no one’s counting.
By the time it comes out, everything has melted together into a bubbling, golden masterpiece that tastes like someone whispered “butter” in French several times.
The best part? It looks wildly sophisticated, but it’s secretly very easy.
A Very Respectable Dauphinoise Potato Situation
You’ll need:
1 kg potatoes (the starchy kind are best), peeled
600 ml double cream
2 cloves garlic, crushed
a quarter teaspoon of nutmeg
Salt and pepper
A big knob of butter
2 tablespoons of parmesan
150g grated cheese (use more/less if you want it cheesier)
What to do:
Heat your oven to 180°C / 350°F.
Slice the potatoes thinly (pretend you’re a very calm French chef). I use a mandolin slicer cos i’m fancy AF.
Rinse them off then put into a pan and add in the double cream. If the potatoes aren’t covered, then top up with milk. Add in a decent pinch of salt and pepper along with the nutmeg and garlic. Bring to a boil and allow to simmer for 4 minutes.
While the potatoes are bubbling in their creamy cauldron, rub the inside of a baking dish with the butter, then throw in the parmesan and shoogle around so you’ve got the whole dish coated in a butter and cheese delight.
Put a sieve/strainer over a big bowl and strain the potatoes. You need to reserve the liquid. Don’t accidentally pour it down the sink. I’ve obviously never done that.
Layer the potatoes in the dish, seasoning each layer with salt and pepper. When you’re half way through the potatoes sprinkle over about a third of the cheese. Secret cheese layer FTW!
When you’re finished layering, pour the cream over the top until the potatoes are just about covered.
Sprinkle the rest of the cheese on top like you’re making a delicious life decision.
Bake for 45–60 minutes, until the top is golden and the inside is soft and dreamy.
Let it sit for at least 5 minutes before serving so it can gather itself emotionally. We’ve all been there, right?
Then scoop it onto a plate and enjoy the moment when everyone pretends they came for the main dish but is clearly here for the potatoes.
NB. This is another one where, as Paul says, The Flavour is in The Fester™. They’re excellent the day after. If there’s any left. Which there rarely is. I’ll shut up now.
