Cheesy Spuds Dauphinoise – a delicious recipe with potatoes, fluid ounces milk, fluid ounces heavy whipping cream, garlic, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the cream, milk and garlic in a saucepan and slowly bring to the boil.
2
Remove from the heat and allow to cool.
3
Peel and thinly slice the potatoes (about 2 millimetres thick).
4
Butter a small baking tray or ovenproof dish and season lightly with salt and pepper Arrange slices of potato over the bottom of the dish overlapping as you go, lightly seasoning each layer with salt and pepper until all the potato is used up.
5
Pour the cream and milk mixture over until the potatoes are just covered.
6
Press down the potatoes with something flat so that the cream covers all of the potatoes.
7
Bake in a moderate oven (350u00b0F) for about 30 minutes.
8
Turn the oven down to 300u00b0F and sprinkle the potatoes with grated cheese.
9
Cook until tender for a further 15 minutes (approx).
10
If the potatoes get too brown on top for your liking, cover them with aluminium foil.
728
kcal
Calories
59
g
Fat
35
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large floury potatoes, 5 fluid ounces milk, 5 fluid ounces heavy whipping cream, 2 -3 cloves garlic, crushed, and more.
Yes, Cheesy Spuds Dauphinoise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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