Cheesy dauphinoise potatoes á la Cottage Smallholder
Posted by Fiona Nevile in Vegetables and Sides | 16 comments
dauphinoise potatoes
I’ve been fond of Dauphinoise potatoes since I worked in a Le Routier restaurant and the chef, Robert, made fabulous Dauphinoise. I decided to make them tonight to accompany our Spanish Lamb. I had chopped and arranged the potatoes before I discovered that we had run out of cream. This has happened before and in desperation, I created this dish. I’d forgotten how good it is and it worked brilliantly with the lamb. The crunchy, cheesy top covers a wonderfully succulent bed of soft potato – real comfort food.
| Cheesy dauphinoise potatoes á la Cottage Smallholder |
Recipe Type: Vegetable side dish
Author:
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
- Pre heat the oven to 160c (140c fan)
- 4-6 medium potatoes
- 100g cheddar cheese (grated)
- Milk
- large clove of garlic (chopped)
- Good sprinkle of salt and ground black pepper
Instructions
- Peel and chop the potatoes. Arrange them in a buttered dish, standing them upright (during the cooking process the cheese will melt between the slices).
- Sprinkle over the grated cheese,garlic and a good swish of salt and ground black pepper.
- Pour the milk over the cheese and potatoes to reach three quarters way up the slices in your dish (all the milk will be absorbed by the potatoes during cooking).
- Bake for an hour and a half or until tender (check them after an hour to see how they are doing).
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when I first had his side dish years ago it was wsith onions. But I CAN’T FIND A RECIPE USING ONIONS THE GARLIC FLAVOUR IS A BIT LACKING IN OOMPH IN COMPARISON. cAN YOU SUPPLY A RECIPE USING ONIONS PLEASE?
Hello Margaret
I’m sorry but I don’t have a recipe.
If I was you I’d sweat some onions – a little olive oil and the onions tossed in the oil – lid on and low heat for about 15 minutes until they soften and then add this to the dauphinoise mix.
How do you get the slices to stand upright?!
I want to cook this for four of my friends tomorrow! I was thinking about doing it with chicken or lamb, would that work? And maybe some green beans? What would you suggest? x
Hi Dani
Lamb and daupinoise potatoes are a great combination! Also green beans or peas would be a good foil to the rest.
I know I’m behind all the comments! but I just cooked Dannys slow roast belly of pork today. It was superb…thank you so much! I bought a piece of belly of pork from my local butchers for under £5.00 and it has fed four hungery people, and some left over tomorrow for sandwiches. I had never cooked belly of pork before, always buying leg instead…but not anymore! It was soooo easy and I’ve never had so many compliments!! I gave you both the credit.
This is a really great recipe….. just what the doctor ordered!
Thanks for this yummy looking recipe! We are proud to have it included in this week’s FoodieView Recipe Roundup!
Hi Sharon (Switzerland)
Adding onion and not peeling the poatoes sounds scrummy – I must give that a go.
Thanks for dropping by.
Hi
Thanks for easy recipe! I was particularly looking for recipe without cream, I did add some onion too and I did not peel the potatoes! It really is Delicious!
Thanks
Sharon
I’m pleased that you liked the recipe, Maria. Thanks for dropping by.
Danny makes a good traditional dauphinoise with milk and cream. When I can pin him down to write out the recipe it will appear on the site.
Hi, Thanks for the great recipe. I tried it for lunch today, and it was delicious. My hubby is allergic to garlic so we had to use thyme instead, still perfect though. Thanks