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dauphinoise

Dauphinoise Cream Potatoes

Cowbridge Kitchen

Ever since Sir Walter Raleigh introduced the potato into Ireland in 1589 , it has become a staple part of our diet, and can be cooked and used in many different ways.

This dauphinoise potato recipe is basically cream potatoes with onions & garlic. The French invented the method of cooking a dish of sliced potatoes topped with grated cheese and this is called Potato Gratin.

These potatoes are a great way of adding an extra touch of quality to any meal, I serve these with my Homemade Chicken Kiev's as well as Beef en Croute.


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This recipe takes 1hr 50 minutes to make
20 mins Prep time
1hr 30 mins to Cook
Cooking timer Time
Nutritional Facts
This is for 116g serving
Calories: 233
Protein: 4.1g
Fat: 17g
Carbohydrates: 14g
Fiber: 3.6g
Sugar: 1.8g
Nutritional information Nutrition
This will serve upto 4 people Table for Two Servings
Tricky : This recipe is a bit difficult
Some experience is needed to make these
This recipe is not for the novice
Chefs hat Difficulty
▼ Other recipes in this category
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  • Related Video
    Video may vary from this recipe

    How to make Dauphinoise

    Gratin Dauphinoise potatoes is a French dish of sliced potatoes, onion and Garlic drenched in a milk solution and baked in the oven.

    In this recipe I have adapted the method a little and made a roux to slightly thicken the sauce so that the potatoes hold together better.

    If you are looking for a more authentic recipe then you can check out my potato Gratin recipe for the slow cooker.


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    ingredients

    6-7 Potatoes
    1 Brown Onion
    1 teaspoon of lazy garlic
    splash of olive oil
    100 g butter
    400 ml Full Fat Milk
    100 ml Dry White Wine
    40 g Plain Flour
    50 g Grated Cheese

    Cooking Instructions

    1. Dice the onion and mix together with the garlic and oil.
    2. Thinly slice the potatoes, no need to peel them .
    3. Melt the butter in a saucepan , then fry off the onions and garlic until soft.
    4. Put the milk into a microwave and heat up , do not boil.
    5. Add the flour to the onions and butter, mix to form a paste.
    6. Combine the white wine into the paste.
    7. Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
    8. Coat the bottom of an ovenproof dish with a ladle full of the sauce , then continue to add the sliced potatoes in layers to the ovenproof dish.
    9. Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
    10. Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
    11. Remove the tin foil , and cover the sauce with cheese. Continue cooking for another 20 minutes so that the cheese is brown.
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    Tips -
    Other ideas:
    ''Try different types of cheese in this recipe if you want to change the flavour...'''