Again I find myself pondering what to cook as a side dish with the everlasting roasted chicken, chicken a la this and chicken a la that. Seriously – we eat a lot of chicken.
When you feel like indulging in a heartening dish, this recipe of Potato Dauphinoise is the way to go. It complements any main meal perfectly and is well suited to present on a summery or cold day, together with a barbeque or a lovely Sunday roast. Or any-day-of-the-week roast for that matter!
So for those of you that’s thinking ‘this woman has gone completely bonkers with this spelling mistake’ – Dauphinoise is a word. A culinary word at that, that describes this delicious potato dish, as thinly sliced potatoes baked in cream, butter and garlic. Go on – Google it! Oh, and it is pronounced “do-fin-wha”.
I just love this creamy dish of Potato Dauphinoise. It probably has loads of calories, but after a hard day’s work and setting up house, entertaining the kids and regrettably cleaning the toilets – this is all you need. In my books Potato Dauphinoise is the perfect comfort food.
| Prep Time | 15 min |
| Cook Time | 40 min |
| Servings | as a side |
- 4 large potatoes peeled and thinly sliced
- 2 cloves garlic minced
- 2 cups fresh cream
- 3 teaspoons butter
- salt and black pepper
- 1 teaspoon dried thyme
Ingredients
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- Layer the potatoes in an oven proof dish. With each layer, add seasoning, dried herbs and a little bit of the crushed garlic.
- Gently pour your cream from the side of the dish until potatoes are covered.
- Place the butter evenly on top of your potatoes – this ensures a lovely glossy yellow baked topping.
- Bake for 40 minutes on 180 degrees Celsius, or until your potatoes are cooked right through.
