WebHeat the oven to 350*F. Select a large baking dish, which the potatoes will also be served in. Rub the garlic round the inside of the baking dish. Generously grease the dish with …
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How to make Potato Dauphinoise. Slice your potatoes to around 1/8″ thickness. Simmer milk and cream with nutmeg, a crushed clove of garlic and salt & pepper. Mix in potato slices to fully coat. Rub a baking dish with butter and garlic, then add your potatoes. Bake for 1 hour 15mins. Top with gruyere and grill until golden and crispy.
Method. Place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender. (If the cream looks like it's splitting, your oven is too hot, so turn it down a bit.) Serve the dauphinoise as a side dish to roasted meat or poultry.
The black pepper adds a gentle kick of spice to break up the richness of the sauce. Process shots: add milk, cream, nutmeg, clove of garlic and salt & pepper to a pot (photo 1), simmer on low heat (photo 2), remove garlic clove (photo 3). The main premise for a great dauphinoise is building up layers.
Dauphinoise potatoes goes really well with any roast meat, but it works especially well with roast beef and roast lamb. Because of the low cooking temperature, it’s the ideal partner to slow roast meats, as it means everything can be cooked in the same oven at the same time.