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
Scale
- 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.