Dauphinoise Potatoes

"This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk."
photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
Ready In:




  • Preheat the oven to 350 degrees F or 180 degrees Celsius.
  • Peel the potatoes and slice them thinly.
  • A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
  • You can also use a knife but it will take longer to make sure the slices are all the same thickness.
  • Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
  • Rub the slices together and leave for five minutes.
  • This helps to soften and season the potatoes.
  • Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
  • Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
  • Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
  • Tip everything into the prepared dish.
  • Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.

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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
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