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Potatoes dauphinoise.

Submitted by Saffy 11 June 2009



Knob butter for greasing.,2lb 4oz waxy potatoes such as Desiree.,¼ pint milk.,¼ pint double cream.,1 garlic clove peeled and halved.,2 sprigs thyme.,Pinch freshly grated nutmeg.,1 oz parmesan freshly grated.,,


Heat oven to 160c. Line an 8 inch square brownie tin with greaseproof paper and then butter the paper
Peel and slice the potatoes to the width of a pound coin. Pat dry.

Pour the milk and cream into a pan, add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkled with nutmeg and keep warm.

Layer half the potatoes in the tin overlapping the slices. Pour over half the liquid and finish layering the slices, then add the rest of the liquid and scatter over the cheese. Bake for 1 - 11/4 hours until the potatoes are tender and the top is golden. Leave to stand for 5 minutes before serving.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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