Description
Delia Smith’s Dauphinoise Potatoes blend French culinary elegance with creamy, rich goodness. Garlic-infused cream and perfectly layered potatoes create a luxurious side dish you’ll savor with pure gastronomic pleasure.
Ingredients
Scale
Potatoes:
- 1 kg (2.2 pounds) Yukon potatoes, peeled and thinly sliced
Dairy:
- 300 milliliters (10.1 fluid ounces) double cream
- 150 milliliters (5 fluid ounces) milk
- 1 tablespoon butter, for greasing
Seasonings:
- 1 garlic clove, crushed
- Salt
- Freshly ground black pepper
Instructions
- Heat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even cooking.
- Peel and finely mince the garlic cloves, releasing their aromatic essence into the cream mixture.
- In a large saucepan, gently combine heavy cream (236 milliliters or 1 cup), whole milk (236 milliliters or 1 cup), and minced garlic, warming the liquid until it reaches a steamy state without allowing it to boil.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, creating uniform 1/8-inch (3 millimeters) thick rounds for consistent cooking.
- Season the cream mixture with kosher salt and freshly ground black pepper, gently stirring to distribute the seasoning evenly.
- Generously butter the interior of a 9-inch by 13-inch (23 centimeters by 33 centimeters) shallow ovenproof ceramic or glass dish to prevent sticking.
- Arrange the potato slices in overlapping, slightly angled layers, periodically drizzling the fragrant cream mixture between each stratum to ensure complete flavor absorption.
- Continue layering potatoes and cream until the dish is filled, finishing with a final layer of potatoes completely covered by the remaining cream mixture.
- Place the prepared dish in the preheated oven and bake for 1 hour and 20 minutes, or until the potatoes are fork-tender and the surface achieves a golden-brown, crispy texture.
- Remove from the oven and allow the gratin to rest for 10 minutes, enabling the cream to set and the flavors to fully develop before serving.
Notes
- Choose potatoes that stay firm and slice cleanly, like Yukon Gold or Maris Piper, ensuring beautiful presentation and perfect texture.
- Slice ingredients uniformly using a mandoline or sharp knife, creating elegant, even layers that cook consistently.
- Let the baked dish rest briefly after cooking, allowing flavors to settle and making serving smoother and more manageable.
- Double cream transforms the recipe into an incredibly luxurious experience, delivering unbelievably silky and rich results.
- Slow baking encourages potatoes to absorb garlic-infused cream, developing complex and deeply satisfying flavors throughout.
- Gently heat the cream to prevent curdling, maintaining a velvety smooth consistency that elevates the entire dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 456 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 98 mg