Dauphinoise Potatoes 
1 hr 30
2 - 4
Bit Tricky
Ingredients : 
  • 6-7 Potatoes
  • 1 Brown Onion
  • 1 teaspoon of lazy garlic
  • splash of olive oil
  • 100 g butter
  • 350 ml Full Fat Milk
  • 2 heaped teaspoons of 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.


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Method : 
  • Dice the onion and mix in 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.
  • Add the hot milk to the paste , and whisk until thickened.
  • 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 sauce with the cheese , then cover with tin foil and bake in the oven at 180 c for about 1 hour.
  • Remove the tin foil , and continue cooking for another 20 minutes so that the cheese is brown.

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