Description
Delia Smith’s Dauphinoise Potatoes is her take on the traditional French dish that layers thin slices of potatoes with cream, garlic, and seasoning. What makes Delia’s version stand out is its straightforward approach, which results in a rich, creamy texture without being overly complicated. The slow baking process ensures that the potatoes are cooked to perfection, while the cream thickens and infuses every layer with flavor. It’s the perfect accompaniment to any roast dinner or festive meal.
Ingredients
- Potatoes (1 kg, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for this dish.
- Double cream (300ml): Adds richness and creates a velvety sauce for the potatoes.
- Milk (200ml): Lightens the cream mixture and keeps the dish from being too heavy.
- Garlic cloves (2, finely minced): Infuse the cream with a subtle garlicky flavor.
- Butter (for greasing the dish): Helps the top layer achieve a golden, crispy finish.
- Nutmeg (a pinch, grated): Adds a warm, subtle spice that complements the creamy layers.
- Salt and pepper (to taste): Essential for seasoning and enhancing the flavors.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 160°C (320°F).
- Grease an ovenproof baking dish with butter to prevent sticking and ensure a golden crust.
Step 2: Slice the potatoes
- Peel the potatoes and slice them thinly using a mandoline or a sharp knife.
- Aim for uniform slices around 3mm thick to ensure even cooking.
Step 3: Prepare the cream mixture
- In a small saucepan, gently heat the double cream, milk, and minced garlic over low heat.
- Add a pinch of grated nutmeg, salt, and pepper to taste. Stir occasionally and avoid bringing the mixture to a boil.
Step 4: Layer the potatoes
- Arrange a layer of potato slices in the greased baking dish, slightly overlapping them.
- Pour some of the warm cream mixture over the top, ensuring it covers the potatoes evenly.
- Continue layering the potatoes and cream mixture until all ingredients are used, finishing with a final layer of cream on top.
Step 5: Bake the potatoes
- Cover the baking dish with foil and place it in the preheated oven.
- Bake for 1 hour, then remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and slightly crispy.
Step 6: Serve
- Let the dish rest for a few minutes before serving to allow the flavors to meld and the potatoes to set.
- Serve hot as a side dish to roast meats, fish, or a fresh salad.