Dauphinoise Potatoes 
1 hr 30
2 - 4
Bit Tricky
Dauphinoise recipe
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

  ' 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.  ' Boiled , Roasted , Chipped , Mashed . They are even used in some Italian pasta (Gnocchi ) , yes potatoes are truly versatile , they feature in many recipes from cottage pie to fish 'n' chips. The French more than anybody have found new and exciting uses for the humble potato , Dauphinoise are basically cream potatoes with onions & garlic.

Method : 
  • Dice the onion and mix together with the garlic and oil. 
  • Thinly slice the potatoes, no need to peel them .
  • Melt the butter in a saucepan , then fry off the onions and garlic until soft.
  • Put the milk into a microwave and heat up , do not boil.
  • Add the flour to the onions and butter, mix to form a paste.
  • Combine the white wine into the paste.
  • Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
  • 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. 
  • Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
  • Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
  • 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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