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Dauphinoise Potatoes

Scalloped potatoes baked in garlic-infused double cream until tender and golden. A classic vegetarian side dish for any roast.

VegetarianFrench CuisineSide DishPotatoesGluten Free

Estimated Nutrition

Per Serving Total
Calories 521.8 kcals 3130.5 kcals
Carbohydrates 31 grams 185.7 grams
Fat 42.1 grams 252.3 grams
Protein 4.7 grams 28.2 grams
Cook Time
90 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
500
ml
Double Cream
May need extra to cover potatoes
NutsSeeds
3
clovers
Garlic
Grated flesh only
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
Vegetables
1
kg
Baking Potatoes
Peeled, sliced into 3mm rounds, and kept in cold water; use floury varieties like Maris Piper

Steps

  • Preheat the oven to 160°C.
  • Slice the potatoes into 3mm thick rounds and place them in a bowl.
  • Grate the garlic cloves directly into the bowl with the potatoes.
  • Season the potatoes with salt and freshly ground black pepper.
  • Pour the cream over the potatoes and mix well.
  • Layer the potatoes in a gratin dish and press down into a solid layer.
  • Bake in the oven for 60 to 90 minutes until the potatoes are tender.
  • Serve warm as a side dish.