PREP TIME: 15mins COOKING TIME: 120mins

Classic Potato Dauphinoise (if you want to sound fancy) or plain old potato bake, a comforting dish best made if you have a bit of time on your hands. If you are like me that believe in a 80/20 approach to live then indulge and enjoy, especially if you can get your hands on some good cream & creme fraiche.

SERVING SUGGESTION

It is rich, so best served alongside a simple affair of some grilled or treat the dish as the main and serve with some steamed greens or a big crunchy salad.

Even better the next day, just reheat gently.

Serves 6

WHAT YOU WILL NEED

a large deep ovenproof casserole

mandolin if you have one

INGREDIENTS
  • 5 medium potatoes (1/1.2 kg)
  • 1 onion (130g)
  • 30g butter
  • 1 garlic clove minced
  • 4 sprigs of thyme, leaves only (opt)
  • 300ml cream
  • 100g creme fraiche
  • 400ml milk
  • pinch of nutmeg
  • salt & pepper
METHOD
  1. Heat the oven to 170c.
  2. Wash and peel the potatoes, then slice as thinly as possible (using a mandolin if you have one)
  3. Halve, peel and thinly slice the onion.
  4. Melt the butter in a large saucepan, add the onion cover and cook on a low heat until soft, stirring occasionally.
  5. Add the garlic and cook for a few minutes until fragrant, followed by the sliced potatoes.
  6. Add the cream, creme fraiche, milk, nutmeg and thyme. The liquid needs to cover the potatoes, if not add a little more cream or milk.  Bring to a simmer for 10/15 minutes until the potatoes begin to soften, release their starch and the cream begins to thicken, stirring often.
  7. Transfer to a buttered or oiled ovenproof dish, spreading the potatoes into an even layer. Bake in the oven for 1-1/2 hours or until soft and golden on top, KEY the slower the cooking the better the dish.

This recipe is adapted from Leiths How to Cook, my textbook when I attended Leiths.

Print Friendly, PDF & Email

PREP TIME: 15mins COOKING TIME: 120mins

Classic Potato Dauphinoise (if you want to sound fancy) or plain old potato bake, a comforting dish best made if you have a bit of time on your hands. If you are like me that believe in a 80/20 approach to live then indulge and enjoy, especially if you can get your hands on some good cream & creme fraiche.

SERVING SUGGESTION

It is rich, so best served alongside a simple affair of some grilled or treat the dish as the main and serve with some steamed greens or a big crunchy salad.

Even better the next day, just reheat gently.

Serves 6

WHAT YOU WILL NEED

a large deep ovenproof casserole

mandolin if you have one

INGREDIENTS

  • 5 medium potatoes (1/1.2 kg)
  • 1 onion (130g)
  • 30g butter
  • 1 garlic clove minced
  • 4 sprigs of thyme, leaves only (opt)
  • 300ml cream
  • 100g creme fraiche
  • 400ml milk
  • pinch of nutmeg
  • salt & pepper

METHOD

  1. Heat the oven to 170c.
  2. Wash and peel the potatoes, then slice as thinly as possible (using a mandolin if you have one)
  3. Halve, peel and thinly slice the onion.
  4. Melt the butter in a large saucepan, add the onion cover and cook on a low heat until soft, stirring occasionally.
  5. Add the garlic and cook for a few minutes until fragrant, followed by the sliced potatoes.
  6. Add the cream, creme fraiche, milk, nutmeg and thyme. The liquid needs to cover the potatoes, if not add a little more cream or milk.  Bring to a simmer for 10/15 minutes until the potatoes begin to soften, release their starch and the cream begins to thicken, stirring often.
  7. Transfer to a buttered or oiled ovenproof dish, spreading the potatoes into an even layer. Bake in the oven for 1-1/2 hours or until soft and golden on top, KEY the slower the cooking the better the dish.

KITCHEN STORY

This recipe is adapted from Leiths How to Cook, my textbook when I attended Leiths.

Print Friendly, PDF & Email