Ingredients
Serves 6-8
5 medium floury potatoes
1 onion
30g butter
1 garlic clove (optional)
300ml double cream
100ml crème fraîche
300ml milk
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
Instructions
- Heat the oven to 170°C/gas mark 3.
- Wash and peel the potatoes, then slice thinly, using a mandolin if you have one.
- Halve, peel and thinly slice the onion. Melt the butter in a large saucepan, add the onion, cover and sweat until soft. Peel and crush the garlic, if using, then add it to the onion and cook for a further minute.
- Add both creams, the milk and the nutmeg to the onion, and bring to a simmer. Add the potatoes with some salt and pepper and simmer for 10–15 minutes until the potatoes begin to soften, release their starch and the cream begins to thicken.
- Transfer to a lightly buttered ovenproof dish, spreading the potatoes into an even layer. Bake in the oven for 1–1½ hours, or until tender and golden brown on top. The slower the cooking the better.
Variations
Any root vegetable can be used to make a dauphinoise. Potato has a high starch content which holds the dauphinoise together better than other root vegetables, but using a combination of potato and another root works well. Celeriac, sweet potato, Jerusalem artichoke and parsnip are all excellent with potato.