Matt loves dauphinoise, in his world it goes with everything – the perfect side. In my world it’s pretty damn perfect still, but I wouldn’t pair it with fish fingers like he would (fish fingers, in my book, are pretty much forbidden anyway unless they’re home made).
Matt loves the creamy garlic and I love the way the inside almost melts in your mouth, it’s one of our favourite side dishes.
Some dauphinoise recipes call for boiling the ingredients on the hob before putting them in the oven. I’ve had good results that way but come on, who needs an extra pan to wash? This method is much less faffy and I promise you won’t be able to tell the difference.
As a side for four you’ll need: 650g potatoes, I’ve used Scotty Brand this time. 1/4 nutmeg 1 large garlic clove 300ml double cream
Preheat your oven to 150 degrees. Butter an ovenproof dish. Peel and thinly slice your potatoes, layering in the dish as you go. It’s easiest to do this on a mandolin, but if you don’t have one just slice as thinly as you can (or enter my giveaway to win one)
Finely grate the nutmeg and garlic in to a jug. I use a microplane fine grater for jobs like this. We’ve had ours for years and it’s still super sharp. It’s a little on the dear side but If I’m getting excited about a grater it must be a REALLY good grater right? Yeah… on with the dish.
Add the cream to the jug along with a good pinch of salt and some black pepper then give it a good stir. Have a quick taste, how’s it doing?
If you’re happy with it, pour in to the dish. It should be just covering the potatoes, but of course this depends on the dish you use. You can always top it up with some milk if you’re short. Cover with tinfoil, it’s ready for the oven. If you’ve filled yours quite close to the brim, you might want to put a baking sheet in the bottom of the oven to catch anything that boils over.
After 30 minutes in the oven, remove the tinfoil to let the top turn that lovely golden brown colour. This shouldn’t take long so keep an eye on it. When it’s ready the potatoes should be soft and tender. Enjoy!
Impress your guests using Rooster’s purple potatoes
Try adding some thyme for a herby version
Substitute half of the cream for creme fraiche to drop the calories
Add some veggies, switch half of the potatoes for parsnip