Potatoes Dauphinoise Recipe

Thin slices of potato cooked in the oven with cream and garlic. This has got to be one of the most decadent of side dishes!

Ingredients for Potatoes Dauphinoise:

• 1 lb (450 g) potatoes, peeled and thinly sliced
• 2 -3 cloves of garlic, crushed
• Salt and black pepper to taste
• ½ pint (285 ml) double cream

Method for Potatoes Dauphinoise:

1. Put the potatoes into boiling, salted water and par-boil for a couple of minutes. Drain.
2. Place the potatoes slices into a greased, shallow oven-proof dish in layers with salt and garlic and black pepper.
3. Pour the cream over the top.
4. Bake on the middle shelf of a pre-heated oven at Gas Mark 7 (425°F/220°C) for around 30 minutes until brown.  If the potatoes become a little too dry, baste the top of them with a little cream.

Serves 4 as a side dish.

Note: I’ve tried this without par-boiling the potatoes and it hasn’t worked. It took too long for the potatoes to cook through properly in the oven.