Description
Delia Smith’s dauphinoise potatoes blend rich French culinary tradition with creamy potato perfection. Layers of thinly sliced potatoes, garlic, cream, and herbs create an irresistible side dish you’ll savor with every bite.
Ingredients
Scale
- 1 kg (2.2 lbs) Yukon potatoes, peeled and thinly sliced
- 300 ml (10.1 fl oz) double cream
- 150 ml (5 fl oz) milk
- 1 tbsp butter, for greasing
- 1 garlic clove, crushed
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparation: Preheat the oven to 350°F (175°C) with the rack centered for uniform heat distribution.
- Cream Infusion: In a large saucepan, combine heavy cream, whole milk, and finely minced garlic. Warm the mixture gently until steamy, avoiding boiling, and season with kosher salt and freshly ground black pepper.
- Potato Layering: Wash and slice potatoes into thin, uniform 1/8-inch (3 millimeters) rounds using a mandoline or sharp knife. Generously butter a 9-inch by 13-inch (23 centimeters by 33 centimeters) ovenproof ceramic or glass dish.
- Assembly and Baking: Create alternating layers of potato slices, pouring the fragrant cream mixture between each layer to ensure complete flavor saturation. Fill the dish, ensuring the final potato layer is fully covered with cream. Bake for 1 hour and 20 minutes until potatoes become fork-tender and the surface develops a golden-brown, crispy crust.
- Resting: Remove from the oven and let the gratin rest for 10 minutes, allowing the cream to set and flavors to meld before serving.
Notes
- Slice Precisely: Use a mandoline or sharp knife to create uniform 1/8-inch potato rounds, ensuring even cooking and consistent texture throughout the dish.
- Prevent Boiling: Warm the cream and milk mixture until steamy, avoiding boiling to maintain a smooth, silky consistency and prevent curdling.
- Layer Strategically: Arrange potato slices in slightly angled, overlapping layers, generously drizzling cream between each layer for maximum flavor absorption and creamy richness.
- Rest and Settle: Allow the gratin to rest for 10 minutes after baking, letting the cream set and flavors meld, resulting in a more cohesive and delectable side dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg