This classic French Potatoes Dauphonise recipe is in my opinion truly the creme de la creme of potato dishes! Highly indulgent with layers and layers of paper thin potatoe slices baked in cream, milk, loads of grated Guyere cheese and with hint of onion and garlic. A precious recipe like this is sure to impress and bound to be a staple in your kitchen.
This classic French Potatoes Dauphonise recipe is in my opinion truly the creme de la creme of potato dishes! Highly indulgent with layers and layers of paper thin potatoe slices baked in cream, milk, loads of grated Guyere cheese and with hint of onion and garlic. A precious recipe like this is sure to impress and bound to be a staple in your kitchen.
Yields1 Serving
1.50 kg potatoes, peeled & thinly sliced 250 ml fresh cream 250 ml whole milk 1 tsp olive oil 1 tsp salt 2 garlic cloves, minced freshly ground pepper 1 medium yellow onion, finely chopped 200 g gruyere cheese, grated
1.50 kg potatoes, peeled & thinly sliced
250 ml fresh cream
250 ml whole milk
1 tsp olive oil
1 tsp salt
2 garlic cloves, minced
freshly ground pepper
1 medium yellow onion, finely chopped
200 g gruyere cheese, grated
1
- Preheat your oven to 180C. Peel the potatoes and slice them as thin as possible or use a mandoline slicer if you have it.
- In a bowl combine the cream and milk, olive oil, salt & pepper and minced garlic. Place one third of the potato slices in a baking dish then pour just 1/3 of the cream mixture, and scatter over 1/3 of the sliced onion and grated Gruyere cheese. Repeat with a second and third layer.
- Cover the baking dish with foil and bake for 1 hour and 15 minutes then remove the foil and cook a further 30 minutes until the top is a dark golden. Leave to stand about 5 minutes or so before serving and top with some parsley or thyme.
1
- Preheat your oven to 180C. Peel the potatoes and slice them as thin as possible or use a mandoline slicer if you have it.
- In a bowl combine the cream and milk, olive oil, salt & pepper and minced garlic. Place one third of the potato slices in a baking dish then pour just 1/3 of the cream mixture, and scatter over 1/3 of the sliced onion and grated Gruyere cheese. Repeat with a second and third layer.
- Cover the baking dish with foil and bake for 1 hour and 15 minutes then remove the foil and cook a further 30 minutes until the top is a dark golden. Leave to stand about 5 minutes or so before serving and top with some parsley or thyme.
Ingredients
1.50 kg potatoes, peeled & thinly sliced
250 ml fresh cream
250 ml whole milk
1 tsp olive oil
1 tsp salt
2 garlic cloves, minced
freshly ground pepper
1 medium yellow onion, finely chopped
200 g gruyere cheese, grated
Directions
1
- Preheat your oven to 180C. Peel the potatoes and slice them as thin as possible or use a mandoline slicer if you have it.
- In a bowl combine the cream and milk, olive oil, salt & pepper and minced garlic. Place one third of the potato slices in a baking dish then pour just 1/3 of the cream mixture, and scatter over 1/3 of the sliced onion and grated Gruyere cheese. Repeat with a second and third layer.
- Cover the baking dish with foil and bake for 1 hour and 15 minutes then remove the foil and cook a further 30 minutes until the top is a dark golden. Leave to stand about 5 minutes or so before serving and top with some parsley or thyme.