Potatoes Dauphinoise… sounds difficult doesn’t it? This is a classic French dish after all so I don’t expect it’s easy. At least that’s what I thought. It makes regular appearances on Masterchef and various other haughty food programmes. It must take skill or they wouldn’t do it?
Actually no. Basically it seems all you do is slice up some tatties then pour some cream over them before sticking them in the oven for 45 minutes. Couldn’t be much easier in fact.
This is the first time I’ve tried making dauphinoise and I thought I could afford to deviate from the script slightly by first infusing the cream using the forest of thyme that was growing on our window sill. This was a small stroke of genius that worked really well. I highly recommend it.
I don’t recommend turning the oven off after 45 minutes have passed but leaving the door closed while you sort out the sauce for your steak and see to the veg. That results in overcooked dauphinoise which, while still incredibly tasty, aren’t quite as creamy as you’d like. In fact they bypassed creamy and hit closer to stodgy but nevermind.
This was delicious with a massive steak and some buttered asparagus!
Sprig of fresh thyme
300ml single cream
4 medium potatoes, sliced thinly
salt and pepper
Preheat the oven to 180C.
Infuse the cream by very gently heating it in a small pan with the thyme for 5-10 minutes.
Place a single layer of the sliced potatoes in the bottom of a small roasting dish and season.
Pour a small amount of cream over the top of the potato layer.
Add another layer, season and pour over the cream.
Repeat until all the potato slices are layered in the dish, season then pour over the remaining cream.
Place in the oven for 45 minutes until the top is golden brown.