Potato dauphinois

Potato dauphinois
Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 1000 gr potatoes
  • 200 ml milk
  • 400 ml cream
  • 1 tbspn thyme
  • 3 garlic cloves
  • 3 bay leaves
  1. Preheat the oven to 160°C and line the tray with baking paper, bottom and sides.
  2. Heat but do not boil the milk and cream, add seasoning, garlic, thyme and bay leave and let them infuse.
  3. In the mean time, peel the potatoes, do not wash them, and slice them as thick as a pound coin.
  4. Lay the tray with the potato slices and strain the milk and cream on the potatoes to just cover them.
  5. Cover the tray with tin foil and bake for 90 min or until the potatoes are just cooked. Remove the foil and bake for another 10-15 min or until the potatoes are cooked and the top is golden brown as well.
  6. Remove the tray from the oven, cover the top with baking paper and place another baking tray on top that is just large enough to cover the potatoes.
  7. Place on top of this tray some heavy tins to press down the dauphinois. Leave to cool and set in the fridge overnight.
  8. The next day, turn the tray upside down on a chopping board, unmold the dauphinois, peel the baking paper of and trim the edges and cut in portions.
  9. Place them on a new baking tray lined with baking paper and reheat in the oven for 15 min at 180°C when needed.
Stuff to know
Do not wash the potatoes to keep the starch, which will help to set the dauphinois.
Make this dish a day ahead to have the time to set and press the dauphinois overnight in the fridge.
Replace some potatoes by sweet potato or celeriac.
Use rosemary instead of thyme.