Ingredients
peeled and finely sliced
minced
Potato dauphinoise
Great British Chefs (Josh Eggleton)
| Total | Shares |
|---|---|
| 60 min | 3 |
Josh Eggleton presents the ultimate potato dauphinoise recipe - as richly decadent as ever and makes a great side.
sides
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Mandoline
Large saucepan
Oven dish
Baking paper
Instructions
To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours
Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish
Potato dauphinoise
Great British Chefs (Josh Eggleton)
| Total | Shares |
|---|---|
| 60 min | 3 |
Josh Eggleton presents the ultimate potato dauphinoise recipe - as richly decadent as ever and makes a great side.
sides
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Mandoline
Large saucepan
Oven dish
Baking paper
Ingredients
peeled and finely sliced
minced
Instructions
To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours
Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish