If you’re looking for a nice side dish to go with dinner, this is the one! It’s my Creamy Dauphinoise Layered Potatoes. It’s EASY to make and really is delicious!
Are you tired of making the same old thing with potatoes? How about making something different, luxurious and tasty, but at the same time, having an option to spend as much or as little as you wish, count your calories, or not, and choose flavours you really enjoy? Well, I’ve made a recipe which will allow you to do all those things, and at the same time, your end result will still be delicious, look impressive and impress any diner! A perfect side dish for any occasion.
Judge about 2 medium sized potatoes per person
2 cups / 500 ml Milk OR Cream ** See the note below
1 Tablespoon of Cornstarch IF USING MILK.
1 Tablespoon Dried Tarragon or your favourite herb
1 tablespoon Butter
3 Cloves grated garlic
1 Teaspoon Salt
1 teaspoon Pepper
You can add grated cheese although as a side dish it may be a little rich. It’s your choice!
Regarding the milk / cream, you can use a combination of half milk & half cream, or all milk, or all cream. Depends on your budget and if you don’t mind the calories! So long as you have enough liquid to cover the potatoes in the dish.
I used half fat milk in my photos as I was counting calories.
**** If using milk, ADD 1 Tablespoon of cornstarch to the milk and stir to dissolve.
1. Heat oven to 160C / 320F / Gas 2
You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10″x 6″ and 2″ deep (inches).
2. Peel potatoes and then slice to a thickness or 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking.
Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.
4. Layer the slices in your dish, covering all the gaps, keep layering until done.
5. Add the milk / cream and gently push down the potatoes to coat them with the liquid
**** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.
6. Place in a baking tray (to catch any spills). Put in the oven for cooking. Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden colour on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.
When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes. If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup….it’s delicious and I don’t like to throw things away!
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