Nigella Lawson’s Dauphinoise Potatoes are a rich and indulgent French-inspired side dish, perfect for any occasion. This creamy, cheesy dish layers thinly sliced potatoes in a decadent mixture of cream and garlic, baked until golden and bubbling. The potatoes absorb the flavorful cream, becoming soft and luxurious, with a crispy top that contrasts beautifully. Whether served alongside roast meats or as a comforting dish on its own, these Dauphinoise potatoes are sure to impress.
What is Nigella Dauphinoise Potatoes?
Nigella’s Dauphinoise Potatoes take the classic French dish to the next level, focusing on creating an ultra-creamy, indulgent version. In her recipe, thinly sliced potatoes are layered with garlic-infused cream and, optionally, Gruyère cheese, before being baked until they’re tender and golden. Nigella’s approach emphasizes the luxurious texture and rich flavors, resulting in a dish that’s soft, comforting, and melt-in-your-mouth delicious. This version is perfect as a side dish for roasted meats or as a decadent standalone option for a special meal.
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Why You Should Try This Recipe
- Rich and creamy: The combination of cream and potatoes creates a decadent texture.
- Perfect for special occasions: This dish is elegant yet comforting, ideal for holiday dinners or family gatherings.
- Simple ingredients: Made with everyday ingredients, but the result feels luxurious.
- Customizable: You can easily add other herbs or ingredients to suit your taste.
- Impressive presentation: The golden, bubbling top is sure to make a statement on the dinner table.
Ingredients Needed to Make Nigella Dauphinoise Potatoes
- 1.2kg (2.6 lbs) potatoes – peeled and thinly sliced.
- 300ml (10 fl oz) double cream – for richness and creaminess.
- 300ml (10 fl oz) whole milk – balances the cream for a smoother sauce.
- 2 garlic cloves – minced, for a subtle, aromatic flavor.
- 50g (1.7 oz) grated Gruyère cheese – optional, for added richness.
- Salt and pepper – to taste.
- Butter – for greasing the dish and extra flavor.
Equipment
- Sharp knife or mandoline
- Large saucepan
- Ovenproof baking dish
- Wooden spoon
- Measuring cups and spoons
Instructions to Make Nigella Dauphinoise Potatoes
- Preheat the oven: Preheat your oven to 160°C (320°F) and grease an ovenproof baking dish with butter.
- Prepare the potatoes: Peel and thinly slice the potatoes using a sharp knife or mandoline. Aim for slices that are about 3mm thick for even cooking.
- Heat the cream and milk: In a large saucepan, combine the double cream, whole milk, and minced garlic. Bring the mixture to a gentle simmer over low heat, stirring occasionally.
- Layer the potatoes: Place a layer of potato slices in the bottom of the greased baking dish. Season with salt and pepper. Pour a little of the cream mixture over the potatoes. Repeat this process, layering the potatoes and cream until all the ingredients are used.
- Add cheese (optional): If using Gruyère, sprinkle a little grated cheese between the layers and on top for a golden, bubbly finish.
- Bake the dish: 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 top is golden and the potatoes are tender when pierced with a knife.
- Rest before serving: Allow the Dauphinoise potatoes to rest for a few minutes before serving to let the flavors settle and the sauce thicken slightly.
What Goes Well With Nigella Dauphinoise Potatoes
- Roast chicken: The rich, creamy potatoes are the perfect accompaniment to a juicy roast chicken.
- Grilled steak: Dauphinoise potatoes add a decadent touch to a classic steak dinner.
- Roasted vegetables: Serve alongside roasted root vegetables for a hearty vegetarian option.
- Green salad: A crisp salad with a tangy vinaigrette helps balance the richness of the dish.
- Lamb chops: The creamy potatoes pair beautifully with the robust flavors of grilled lamb.
Expert Tips for Making the Best Nigella Dauphinoise Potatoes
- Use waxy potatoes: Waxy potatoes hold their shape better during baking, resulting in defined layers.
- Slice potatoes evenly: Consistent slicing ensures even cooking. A mandoline is a great tool for this.
- Don’t skimp on the cream: The richness of the dish depends on the cream and milk mixture, so make sure the potatoes are well-covered.
- Bake low and slow: Cooking the potatoes at a lower temperature allows them to absorb the cream and become perfectly tender.
- Let it rest: Allowing the dish to rest before serving helps the cream thicken and the flavors meld together.
Easy Variations of Nigella Dauphinoise Potatoes
- Add herbs: Incorporate fresh thyme or rosemary between the layers for a fragrant twist.
- Cheese lovers’ version: Use a blend of Gruyère and Parmesan for extra cheesy goodness.
- Garlic lovers’ twist: Double the amount of garlic for a more pronounced flavor.
- Spicy kick: Add a pinch of cayenne pepper or paprika to the cream for a hint of heat.
- Vegan option: Substitute the cream and milk with plant-based alternatives like coconut milk or almond milk, and use vegan cheese.
Best Practices to Store Nigella Dauphinoise Potatoes
- Refrigerate leftovers: Store any leftover Dauphinoise potatoes in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the dish before or after baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month.
- Thaw before reheating: If frozen, thaw in the fridge overnight before reheating.
Best Practices to Reheat Nigella Dauphinoise Potatoes
- Oven method: Reheat the potatoes in the oven at 160°C (320°F) for 15-20 minutes, or until heated through.
- Microwave option: Individual portions can be reheated in the microwave, but the texture may not be as crispy.
- Add extra cheese: When reheating, sprinkle a little extra cheese on top for added flavor and texture.
How Can I Make Nigella Dauphinoise Potatoes Healthier?
- Use low-fat milk: Swap whole milk for a lower-fat option to reduce the calorie content.
- Reduce the cheese: Cut back on the cheese or omit it entirely for a lighter version.
- Add vegetables: Layer in thinly sliced vegetables like zucchini or carrots to add nutrients without sacrificing flavor.
- Use olive oil: Substitute butter with olive oil for a healthier fat option.
- Vegan version: Use plant-based cream and milk to create a vegan-friendly dish.
Nutrition Value (per serving)
- Calories: 400
- Protein: 8g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 4g
FAQs
Can I make Nigella Dauphinoise Potatoes ahead of time?
Yes, you can make Nigella Dauphinoise Potatoes ahead of time. Prepare the dish up to the point of baking, cover it, and store it in the fridge. When ready to serve, bake it fresh, adding a few extra minutes to ensure it heats through.
Can I freeze Nigella Dauphinoise Potatoes?
Nigella Dauphinoise Potatoes can be frozen, but it’s best to freeze them before baking. Assemble the dish, wrap it tightly, and freeze for up to 1 month. Thaw overnight in the fridge and bake as directed.
How do I stop Nigella Dauphinoise Potatoes from curdling?
To prevent curdling, use full-fat cream and milk, and make sure to cook the potatoes slowly at a lower temperature. High heat can cause the dairy to separate.
Can I add cheese to Nigella Dauphinoise Potatoes?
Yes, adding Gruyère or Parmesan cheese between the layers or on top adds extra richness and a golden, crispy finish to the dish.
Final Words
Nigella’s Dauphinoise Potatoes are the epitome of comfort food, offering a rich and creamy indulgence that’s perfect for any meal. With tender, perfectly layered potatoes and a luxurious cream sauce, this dish is both simple to make and impressive to serve.
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Nigella Dauphinoise Potatoes
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Nigella’s Dauphinoise Potatoes take the classic French dish to the next level, focusing on creating an ultra-creamy, indulgent version. In her recipe, thinly sliced potatoes are layered with garlic-infused cream and, optionally, Gruyère cheese, before being baked until they’re tender and golden. Nigella’s approach emphasizes the luxurious texture and rich flavors, resulting in a dish that’s soft, comforting, and melt-in-your-mouth delicious. This version is perfect as a side dish for roasted meats or as a decadent standalone option for a special meal.
Ingredients
- 1.2kg (2.6 lbs) potatoes – peeled and thinly sliced.
- 300ml (10 fl oz) double cream – for richness and creaminess.
- 300ml (10 fl oz) whole milk – balances the cream for a smoother sauce.
- 2 garlic cloves – minced, for a subtle, aromatic flavor.
- 50g (1.7 oz) grated Gruyère cheese – optional, for added richness.
- Salt and pepper – to taste.
- Butter – for greasing the dish and extra flavor.
Instructions
- Preheat the oven: Preheat your oven to 160°C (320°F) and grease an ovenproof baking dish with butter.
- Prepare the potatoes: Peel and thinly slice the potatoes using a sharp knife or mandoline. Aim for slices that are about 3mm thick for even cooking.
- Heat the cream and milk: In a large saucepan, combine the double cream, whole milk, and minced garlic. Bring the mixture to a gentle simmer over low heat, stirring occasionally.
- Layer the potatoes: Place a layer of potato slices in the bottom of the greased baking dish. Season with salt and pepper. Pour a little of the cream mixture over the potatoes. Repeat this process, layering the potatoes and cream until all the ingredients are used.
- Add cheese (optional): If using Gruyère, sprinkle a little grated cheese between the layers and on top for a golden, bubbly finish.
- Bake the dish: 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 top is golden and the potatoes are tender when pierced with a knife.
- Rest before serving: Allow the Dauphinoise potatoes to rest for a few minutes before serving to let the flavors settle and the sauce thicken slightly.
