Dauphinoise Potatoes | Easy Entertaining

This formed part of the 2011 Mother's Day Lunch - along with gammon with poached plums and plum sauce, steamed greens, and mini lemon meringue pies. This is effectively a posh name for potato bake, so don't be put off by the Frenchi-ness. It's yum, no matter what you call it, so next time you're having a braai, or Sunday lunch, or feel like a bit of luxury mid-week, give it a try. Serves 8

1 kg  potatoes
500ml cream
200ml milk
salt and pepper to taste
a sprinkling of cheddar (about 40g)

Heat oven to 200 degrees C. Peel potatoes, and slice them as finely as you can manage. A mandoline would be great here, but if not, it's a great opportunity to practice your knife skills!

Butter a casserole dish, and layer the thin potato slices, sprinkling with salt as you go. Mix the milk and cream, and pour over (you can use all cream if you like, but I find adding milk mean it's not so rich, and you can have more per serving. Ideal!) Sprinkle over the cheese, and bake for around 30 min or so - insert a thin knife, and if it comes out easily, it's cooked. Enjoy generously.


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