Dauphinoise potatoes – always popular!

by Martina on January 28, 2014

We serve these potatoes alongside our main course dishes in the Restaurant.

serves 4.

25g butter, plus extra for greasing

1 kg floury potatoes

1 onion thinly sliced

284ml double cream

75ml milk.

Preheat the oven to 190C or gas mark 5.  Grease a large shallow baking dish with butter.  Slice the potatoes as thinly as you can.  A mandolin is very handy for this.  Layer the potato and onion slices evenly in the baking dish, seasoning as you go.  Pour over the cream and milk, dot over the butter and cover the dish with foil.  Place on a baking sheet and bake for 1 hour.  Discard the foil, return to the oven and bake for a further 15 minutes or until the potatoes are cooked through and top golden.

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