Tuesday, 11 November 2014


Potatoes can be ever so boring can't they. There is only so many times you can roast, boil or make
jackets out of them. In the past I've made boulangere with them and stuffed potato skins but if that still doesn't tickle your fancy why not do dauphinoise. Traditionally there are no onions in dauphinoise but I like the added layer of sweetness and texture that they add. Leave them out of you wish but give it a go, it's a tasty addition I promise you. Cheesy, creamy and packed with nutmeg and pepper, these bad boys will perk up any Sunday roast.

With the nutmeg in this recipe be very careful. I've ruined dishes before by being over generous with this powerful spice, it can completely overpower the whole taste of the recipe and unless your a nutmeg freak you ain't going to like it. On the other hand make sure you are really liberal with the pepper. That warm hit of the pepper corns really lifts the dauphinoise to another level. Taste as you go but if at any point you think it needs more pepper, it probably does so get cracking that mill until your happy.

My recipe below is enough for 6 (or four hungry bellies!). Do something special with your potatoes today and give it a whirl!

Dauphinoise Potatoes

1 Peeled Garlic Clove
1 Sliced Red Onion
300ml Semi Skimmed Milk
300ml Double Cream
Pinch Grated Nutmeg
1 Tbsp Dried Thyme
Lots Of Black Pepper To Season
Salt To Season
500g Large Potatoes, Thinly Sliced
100g Grated Cheddar Cheese
50g Grated Parmesan Cheese 

  1. Ovens on! 200 degrees (180 fan). Take your garlic clove and rub it over the base and sides of an oven proof dish. 
  2. Place the onion in a slightly oiled saucepan and grate in the garlic clove. Fry on a medium heat until the onions begin to go soft. 
  3. Pour the milk and cream into the sauce pan along with the nutmeg, thyme, a good crack of black pepper and a pinch of salt. Bring to a gentle simmer and simmer for five minutes before removing from the heat.
  4. Place a layer of potatoes in the oven proof dish and spoonover some of the onion milk and crack over some more pepper. Layer more potatoes, pour over milk and crack pepper and repeat until everything has been used. 
  5. Sprinkle over the two cheeses and bake for 40 minutes until golden brown and beautifully crispy on top. Stick a knife through the top and it should glide straight through the potatoes.

Leave the potatoes to sit for ten minutes to allow them to firm up slightly. This will make them a lot easier to plate up and stop the milky mixture from running all over your plate.

Dish up and tuck into this magnificent dauphinoise. The warm peppery nutmeg goodness will warm everyone right too the core and no fighting over the crispy bits.

That is how you put the "Phwoar" into dauphin-"Phwoar"

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