Saturday, 15 March 2008

Potato Dauphinoise

Oh blimey. Where have you been all my life? This was genuinely my first casual attempt at this dish, and it was fab. I set the oven to start cooking it before I got in from work, so I was greeted by this potatoey, creamy, garlic-scented waft, as I walked in the door.

Everyone seems to cook this at a different temperature; I did it at 150c, or gas mark 2. I cut 4 medium potatoes into thin slices and put them into the dish, adding salt and pepper over each layer. I then poured about half a pint of a blend of milk and cream, with a teaspoon of garlic paste mixed in, over it all. It was cooked after an hour and 15 minutes.

Cheese is an obvious possibility and would be very nice, but I am absolutely convinced it is not necessary.


  1. Rachel... Marry me - I never realised we had so much in common (as adults) Food/music its all totally compatible.

  2. Bloody hell I got all excited there for a moment .. :-)