In my opinion here is no more decadent way to serve potatoes than “Dauphinoise Potatoes”. It is a French classic. Cream and milk are combined with potatoes and a little garlic and baked in the oven. What’s not to love!
My only problem with them is the time it takes to bake them – at least 1 1/4 to 1 1/2 hours. This recipe is my cheats or time savers version which takes about 40 minutes. The trick is to parboil the sliced potatoes in the cream/milk mixture before baking. This considerably lessens the time taken to cook the potatoes in the oven.
The potatoes need to be thinly cut into slices that are about 3-4mm thick. You can use a knife or a food processor to do this. I find that it is relatively easy to do with a knife if you take a little care.
You can use all cream instead of a cream and milk mix if you want to make the potatoes even more decadent. You could also use all milk if you want to cut down on the extra calories. You can also top with cheese for even more flavour.
These potatoes are so good served with anything but especially with a Sunday roast or roast stuffed chicken breasts for a weekday treat.
- 1 kg floury potatoes eg maris piper
- 250 ml cream
- 250 ml milk
- 3 cloves garlic
- ground black pepper
- Peel and slice your potatoes into 3-4mm thin slices
- Preheat your oven to 170C/350F/Gas mark 5
- Heat the milk and cream in a saucepan withe the garlic and add the potatoes
- Parboil for 10 minutes until softened
- Transfer the potatoes into a baking dish and cover with the cooking liquid, removing the garlic
- Season with salt and freshly ground black pepper
- Bake for 30 minutes until golden