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).
Leave a reply
Stand the potatos upright??? Aren’t they meant to be layered?
I made this recipe with rack of lamb for my wife. She doesn’t usually go ecstatic over my cooking but these potatoes hit the mark! She was over the moon. It was lots of pepper that did the trick.
PS. She likes my cooking but not ecstasy.
Hi there,
Can’t wait to try this! The only thing is it doesn’t say how much milk to use, could you let me know please?
Thanks
It says to reach 3/4 of the way up the potatoes.