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Creamy Potatoes Dauphinoise

This French potato bake is the stuff dreams are made of! - by Barbara Northwood
  • 14 Mar 2019
Creamy Potatoes Dauphinoise
Prep: 20 Minutes - easy - Serves 6
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This creamy Potatoes Dauphinoise recipe is perfect for staying warm on those cold winter nights.

Ingredients

knob butter, for greasing

1kg/2lb 4oz waxy potatoes, such as Desirée

150ml/¼pt full-fat milk

142ml carton double cream

1 garlic clove, peeled and halved

2 sprigs thyme

pinch freshly grated nutmeg

25g/1oz parmesan, freshly grated

Method

  1. Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep Wonderfully indulgent through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry

  2. Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

  3. Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and fi nish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

PER SERVING

289 kcalories, protein 7g, carbohydrate 30g, fat 17g, saturated fat 9g, fi bre 2g, added sugar none, salt 0.2g

  • best winter recipe
  • roast potatoes
  • potato recipes
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  • winter recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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