Although I’m still bemoaning going to and from work in the dark *sobs*, there is definitely one good thing about this time of year. It’s perfectly reasonable for me to eat comfort recipes like Dauphinoise potatoes every night… right? OK, maybe not if I want to still fit my clothes by Christmas but it’s a nice thought.
I have a few confessions to make on the subject of Dauphinoise potatoes.
Firstly is that I had never made it before developing this recipe. I’d tried some potato bakes as a student and they never really turned out the way I’d hoped as they’d be watery or the milk would split and curdle. Plus I never thought anything could compare to my ultimate guilty pleasure of Marks and Spencers Dauphinoise gratin. Oh my!
I have actually been known to eat one all to myself, out of the foil dish! (totally under the influence of alcohol, and it wasn’t the slightest bit embarrassing, just totally satisfying).
The second is that, never in the history of this blog have I remade a recipe so many times.
Partly because, as delicious as it is, it’s quite tricky to make a plate of yellow food look appetizing in a photo! And also, considering Matt is a self confessed health freak, he kept wanting me to remake it?!
I get home from work one weekend and he described the situation where his parents were actually fighting over the last mouthful fresh out of the pan! (there goes my leftovers ???? ). So rest assured, not only can I confidently say this recipe is DELICIOUS! But it has been tried and tested thoroughly!
Some techy food stuff… I purposely DON’T rinse the potato slices so that they are still starchy. This is what thickens the sauce so it’s essential you just peel, slice, and layer straight into the cream. I also made this the first time with low fat long life cream (I know!! it’s sacrilege, but if you had to eat this as many times as I have you’d do the same) the good news is that it still tasted awesome! And that version was the one my in-laws fought over, so by all means use low fat cream, but stick to whole milk.
I also cooked this in a clay cazuela as it can easily be transferred from hob-oven-grill. You could also use a cast iron pan, or skillet to make life easier. Otherwise you will need to infuse the cream in separate pan and then transfer into a medium casserole dish.
One final note, I use Gruyere cheese (I love saying that word!) in this recipe. If you haven’t used Gruyere before and buy it in for this recipe, apologies in advance! Although is tastes amazing, it is rather smelly!
Like this? Why not pin for later?
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.