Restaurant-Style Dauphinoise Potatoes (including how to make ahead)
A pro recipe for the famous Dauphinoise Potatoes. Buttery soft layers of potato cooked in a cream infusion, flavored with garlic and herbs. Perfect to slice up and serve with restaurant-style plating!
Equipment
- 1 8X8inch or 20X20cm square metal pan
Ingredients
- 1 kg (2.2 lb) Potatoes Desiree, King Edward, Red Potatoes, Maris Piper, Charlotte, Russet, Yukon Gold, or Sebago
- 200 ml (1 cup) Cream double cream/heavy cream
- 200 ml (¾ cup) Whole milk
- ½ teaspoon Nutmeg
- 3 Garlic cloves
- 1 Bay leaf
- 3 tsbp Butter
- Flaky sea salt and cracked black pepper
Instructions
- Preheat the oven to 160 °C/320°F and prepare a metal cake pan by lining it with parchment/baking paper. Let the sides overhang to make it easy to lift the Dauphinoise out in one slab.
- Peel and slice your potatoes into 2mm thick rounds. Use a mandolin for precision, as they need to be uniform. Cut around a quarter of them in half to use the flat edges against the sides of the pan.
- Make the cream infusion by heating the cream, milk, grated garlic, grated nutmeg, bay leaf and salt and pepper together until simmering point.
- Add the sliced potatoes to the hot cream infusion and stir to coat them. Heat gently for 5 minutes, then strain the potatoes but reserve the cream.
- Layer the potatoes into the pan, using the flat edges of the sliced potatoes against the sides of the dish. Compact each layer as you go by pressing down with the palm of your hand or a fish slice/spatula.
- When all the potatoes are in the pan, pour over the cream infusion. Add some knobs of butter over the top, and some more salt. Cover the pan with foil and bake for one hour.
- Remove the foil and turn the oven up to 190°C/375°F and bake for another 30 minutes.
- The Dauphinoise is ready when the top of golden brown and no liquid floods the surface when you press it.
- Allow the potato Dauphinoise to rest in the pan for 20-30 minutes before removing it and slicing it up.
Video
Notes
To make ahead and reheat, let the Dauphinoise cool on the counter, then cover and refrigerate until needed. When ready to serve, preheat the oven to 200C/400F and cut into slices. Reheat on a lined baking tray for 10-15 minutes.
To freeze, wrap the slab of Dauphinoise whole or in slices, in both plastic wrap and foil to prevent freezer burn. You can reheat from frozen for 25-30 minutes at 180°C (350°F) but you may need to add an extra tablespoon of cream or milk over the top to prevent it from drying out.
Nutrition
Calories: 266kcalCarbohydrates: 32gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 32mgPotassium: 792mgFiber: 4gSugar: 4gVitamin A: 553IUVitamin C: 34mgCalcium: 88mgIron: 1mg
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