Creamy potato dauphinoise
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This creamy potato dauphinoise dish with Gruyere cheese can be eaten as a main meal with a big salad or as a side with meat or roasted veg.
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Prep time: 15 mins
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Cooking time: 40 mins
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Total time: 55 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 500g King Edward potatoes, peeled and thinly sliced
- 200ml double cream
- 100ml milk
- 1 clove garlic, crushed
- 50g Gruyere cheese, grated
Method
- Preheat the oven to 180ºC / gas mark 4.
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 mins until just tender. Season well.
- Transfer to a buttered, ovenproof dish and sprinkle over the cheese. Bake for 25 mins until golden. Serve with a leafy green salad.
www.britishpotatoes.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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