Potato Dauphinoise

Prep time: 15min, Cooking Time: 50min, Serves: 6-8

You Will Need:

  • 8 Large Potatoes
  • 500ml Fresh Cream
  • 300ml Fresh Milk
  • 6 cloves of Garlic, finely chopped
  • 1 medium Onion, cut into an onion ring
  • 2 Tbs Aromat (Optional)
  • 2 Tbs Dried Parsley
  • Salt and Pepper to taste
  • 1 Cup Grated cheese for topping


  • Peel and cut potatoes into round discs, about 1mm thick.
  • In a pot, layer the potatoes and add the seasoning: Parsley, Garlic, aromat, salt & pepper
  • Now add fresh cream and milk, put on the stove bring to the boil and cook for about 15-20min, or until the potatoes are almost soft(don’t let them get too soft)
  • Once done, take them off the stove
  • In an ovenproof dish, oil it with butter and then layer half the potatoes using a slotted spoon.
  • Now layer the chopped onion rings and season some more if you wish.
  • Transfer the other half of the potatoes into the ovenproof dish.
  • Now pour the garlic-infused cream(the one you boiled the potatoes in) into the potatoes, just enough to seep through the different layers of the potatoes and just covering the top layers.
  • Bake in a pre heated oven at 200 degrees Celsius for about 25-30 minutes or until potatoes are soft and a bit brownish at the top and the cream has formed a nice thick consistency.
  • Now sprinkle the cheese and bake for a further 5-10 minutes, until the cheese is melted and has turned a little brown.
  • Serve with Roast Lamb or and Roast of your choice, Vegetables and/or salads.
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