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Nutrition: per serving

  • kcal406
  • fat27g
  • saturates17g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.24g
    low

Method

  • step 1

    Preheat the oven to 180C/160C fan/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.

  • step 2

    Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated – but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)

  • step 3

    Spread the potatoes out in a deep 28cm x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.

Recipe from Good Food magazine, March 2004

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.6 ratings

southan

A star rating of 4 out of 5.

I don't think this is better than pommes dauphinoise but it is delicious and so much easier and quicker. I sliced the garlic finely and added plenty of salt and pepper. Perhaps the writer thought that was too obvious to be worth mentioning. I don't find it necessary to peel the pots.

Jojamad

A star rating of 5 out of 5.

Great recipe easily doubled for a larger crowd

greenjade6

A star rating of 5 out of 5.

Absolutely delicious - a firm favourite. I have made it many times. I often just use all milk for the liquid, to reduce the calories, and find this is just as good.

claudie_spongecake

A star rating of 5 out of 5.

This was a huge hit and will most definitely be making again. So simple to make and very tasty. I served it as an accompaniment to roast chicken with couscous & pine nut stuffing (also a bbc goodfood recipe). I canât wait to make it again for my next dinner party :)

turron

Made this as part of last year's New Year buffet. It is truly delicious and I'll be making it again this year. I also think it beats dauphinoise potatoes by a mile! I prepared the entire dish the night before so all I had to do 24hrs later was pop it in the oven.

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