Dauphinoise Potatoes by Raymond Blanc

The potato dauphinoise truly epitomises comfort food and is named after the Dauphiné region of France. It’s quick and simple to prepare, when using the Kenwood food processor to slice the potatoes to the same width, which ensures they cook evenly.

Difficulty

Low

Time

85 min

Author

Raymond Blanc

Ingredients

Servings

6

1 , (Maris Piper, King Edward, Desirée), peeled, washed

500

5

2 , freshly ground

2 , peeled and crushed

Utensils

Baking dish, Saucepan small, Sieve fine, FDM72.990BK,

Instructions

Step 1

Preheat the oven to 160°C.

Step 2

In a small saucepan over medium heat, bring the cream to a gentle simmer.

Step 3

Add the salt, pepper and crushed garlic, remove the pan from the heat and set it aside to infuse while you prepare the potatoes.

Step 4

Pat dry the peeled and washed potatoes. Using the Kenwood Multipro with the slicing blade, slice the potatoes and arrange them in the dish in even layers.

Step 5

Pour the infused cream through a fine sieve onto the potatoes. With the back of a spoon, gently press the layers of potato to ensure the cream has been distributed throughout the dish and between all the layers. Cover the dish with foil.

Step 6

Bake for 40 minutes until the potatoes are just cooked but without any colour.

Step 7

Remove the foil and continue to bake, uncovered, for a further 30 minutes until the top is golden.

Step 8

Leave to stand for 5 minutes before serving, or leave at room temperature for an hour and simply reheat for 20 minutes when required.

Step 9

This gratin is a perfect accompaniment to any roast meats.