Dauphinoise Potatoes

Scalloped potatoes baked in garlic-infused double cream until tender and golden. A classic vegetarian side dish for any roast.

Vegetarian French Cuisine Side Dish Potatoes Gluten Free

Estimated Nutrition

Calories

521.8

kcal / serving

3130.5 kcal total

Carbs

31g

per serving

185.7 g total

Fat

42.1g

per serving

252.3 g total

Protein

4.7g

per serving

28.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Double Cream

May need extra to cover potatoes

NutsSeeds

clovers

Garlic

Grated flesh only

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Vegetables

Baking Potatoes

Peeled, sliced into 3mm rounds, and kept in cold water; use floury varieties like Maris Piper

Method

Serve warm as a side dish.

Bake in the oven for 60 to 90 minutes until the potatoes are tender.

Layer the potatoes in a gratin dish and press down into a solid layer.

Pour the cream over the potatoes and mix well.

Season the potatoes with salt and freshly ground black pepper.

Grate the garlic cloves directly into the bowl with the potatoes.

Slice the potatoes into 3mm thick rounds and place them in a bowl.

Preheat the oven to 160°C.