© J Sainsbury plc 2020
Potato dauphinoise
This warming, creamy and delicious French potato dauphinoise recipe is perfect for the winter months
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Ready in 1 hour 5 minutes
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Cooking time 50 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 300ml semi-skimmed milk
- 200ml double cream
- 3 garlic cloves, peeled and crushed
- 3 sprigs fresh thyme, leaves picked
- 2 fresh bay leaves
- 1kg Maris Piper potatoes, peeled
- 1 large onion, finely sliced
- 25g unsalted butter, plus extra for greasing
- 40g gruyère, grated
- 1 whole nutmeg
Method
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1
Preheat the oven to 200°C/gas mark 6. 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.
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2
Meanwhile, thinly slice the potatoes. Remove the bay leaves from the milk, then add the potatoes and onion. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other.
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3
When the potatoes are just tender, spoon into a buttered 2-litre ovenproof dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the butter and grate over a sprinkling of nutmeg. Bake for 40 minutes, until golden brown on top and bubbling.
