Josh Eggleton presents the ultimate potato dauphinoise recipe - as richly decadent as ever and makes a great side.
sides
Potato dauphinoise
Great British Chefs (Josh Eggleton)
2
servings
0
minutes
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Ingredients
Equipment
Oven dish
Instructions
1
To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
2
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
3
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
4
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
5
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
6
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)
2
servings
0
minutes
Josh Eggleton presents the ultimate potato dauphinoise recipe - as richly decadent as ever and makes a great side.
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Oven dish
Instructions
1
To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required
2
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
3
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
4
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
5
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
6
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
sides
