Potato Dauphinoise

Lots of creamy potato goodness. The perfect comfort food!
ServesPrep / Cooking TimeDifficulty
4 1hr 1


400ml milk
200ml double cream
3 cloves garlic peeled and crushed
1tbsp fresh thyme leaves
2 bay leaves crunched in the palm of your hand
1kg Maris Piper potatoes, peeled
1 large onion, peeled and finely sliced
50g unsalted butter
75g extra mature cheddar, grated
1tsp freshly grated nutmeg


  • Preheat the oven to 200c
  • Use half the butter to line a square baking dish
  • Pour the milk and cream into a large saucepan
  • Add the garlic, thyme and bay leaves and bring to the boil
  • Remove from the heat and leave to infuse for 5 minutes
  • Thinly slice the potatoes on a mandolin or as thin as you can using a paring knife
  • Remove the bay leaf from the milk
  • Add the potatoes and onion
  • Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally
  • When the poatoes are just tender, tip into the buttered square dish
  • Scatter the cheese on top, dot with the remaining butter and sprinkle with the nutmeg
  • Bake for 40 minutes, until golden on top and bubbling
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