Potatoes Dauphinois

From my friend Paul......I love it when my friends make my recipes....."Ms. A's "potatoes dauphinoise" from the 1998 publication Potatoes : from gnocchi to mash. Complete with sieved garlic and white pepper.".... "a clean plate is the only real compliment." Paul Speed.


As he mentions the recipe uses sieved garlic that has been boiled, (It could also be roasted) which gives it a sweeter and less harsh garlic flavour.


Here's the recipe...




Potatoes Dauphinois
Serves 4
4 garlic cloves
450 ml double cream
200 ml milk
1 kg floury potatoes, peeled
sea salt and freshly ground white pepper
butter, for greasing


Drop the garlic into a small pan of boiling water, reduce the heat and simmer for 20 minutes until very tender. Remove then crush well in a pestle and mortar or press through a sieve.


Put the pureed garlic in a saucepan with the milk and cream. Season very well, bring to a boil, then remove from heat and set aside to infuse.


Grease a 25 x 15 cm roasting tin or dish or a 23 cm round cake tin, (with a solid base) with butter. Slices the potatoes into 5 mm slices, (a mandolin makes light of this.) and spread out in the tin.


POur over the cream and press the potatoes down. The cream should come just under the top layer. Cook in a preheated oven at 160 C/325 F?gas 3 for 1 1/2 hours, pressing the potatoes down gently every 20 minutes.


The cream will be absorbed gradually and the potatoes will become compressed and more solid as they cook. The Dauphinois will be cooked when the top is golden and the potatoes are tender when tested with a knife. Remove from oven and leave to rest for 10 minutes before serving.