Dauphinoise Potatoes
Creamy dauphinoise potatoes: a French scalloped potato bake with garlic, nutmeg and cream! Then perfect potato side dish...
Ingredients
- 2 ⅓ lbs oven potatoes (1 kg)
- 1 tbsp unsalted butter
- ⅚ cup cream (200 ml)
- ⅔ cup whole milk (160 ml)
- 2 large garlic cloves peeled
- 1 sprig fresh rosemary
- nutmeg
- pepper
- salt
Instructions
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First of all peel the potatoes and rinse them. Then slice them finely using a sharp knife or a mandoline slicer like I do.
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Add the cream, rosemary, mashed garlic and bay leaf to a saucepan. Season with a good dash of pepper, salt and nutmeg.
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Then place the pan over medium-low heat until simmering. Simmer the potatoes gently for about 5 minutes, don’t let it cook vigorously because it will boil over. Then take the pan off the heat and let the cream rest for another 10 minutes until cooled a little. In the meantime generously butter a baking dish.
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Strain the cream. Layer half of the sliced potatoes in the dish. Pour half of the lukewarm cream mixture on top.
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Add the remaining potatoes and finish with the remaining cream.
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Cover the potatoes with some tinfoil. Then put the dish in a preheated oven at 320°F (160°C) for about an hour until the potatoes are soft. Turn the oven off. Let the dish in it for another 15 minutes. Serve the potatoes hot.
