Potato Queen’ Poppy O’Toole shares her creamy, easy recipe for potatoes dauphinoise. Perfect alongside a salty roast ham, or on its own with a crisp green salad, this is a potato side dish that's worth mastering.
Ingreadient
- 1 white onion
- 3 garlic cloves, peeled but left whole
- 500ml/18fl oz double cream
- 1kg/2lb 4oz Maris Piper potatoes
- salt and freshly ground black black pepper
Direction
- Preheat the oven to 170C/150C Fan/Gas 3.
- Remove the top and bottom of the onion, peel and finely slice it. Remove the skin from the garlic and slice.
- Put the double cream, onion, garlic and plenty of salt and pepper in a saucepan and get it onto a medium heat so that it comes up to the boil.
- While that’s on, peel and slice the potatoes into 5mm/¼in thick slices.
- Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a good mix. Leave to cool slightly.
- Carefully tip the potato mixture into an oven dish and try to make sure all the potato slices are flat in the tray. Cut a piece of parchment paper to size and place it on top before putting in the oven to bake for 30 minutes.
- After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top.
- Serve straight out of the tray.
