Potato Dauphinoise
No Christmas spread is complete without something irresistibly rich and comforting — and potato dauphinoise delivers every time. Layers of soft, slow-baked potato soaked in garlicky cream and finished with a golden top make this the ultimate festive side. It’s the kind of dish that steals the spotlight, even next to the turkey
Serves 6 - 8
Easy
Prep: 20 mins
Cook: 45 mins
Method
step 1·
Heat oven to 190C/170C fan/gas 5
step 2.
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer
step 3.
Slice potatoes very thinly, about 34mm, add them to the cream and simmer for 3 mins until just cooked
step 4.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan
step 5.
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are roughly 5cm in depth
step 6.
Scatter over 100g grated gruyère cheese, and (if using) crumble in the blue cheese, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough
step 7.
Remove from oven and allow to stand for 10 minutes to cool, then serve and enjoy!