Creamy Garlic Dauphinoise Potatoes

Creamy Garlic Dauphinoise Potatoes

French vegetarian recipe

65 Mins
  • 3 garlic cloves
  • 8 large potatoes
  • 500ml double cream
  • 500ml milk
  • 100g grated cheese (optional)


Pre-heat oven to 190C/170C fan/gas 5.


In a large saucepan, blend double cream, milk and 3 garlic cloves and bring to a simmer.


Use your Compact food slicer and slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just soft.


Gently remove the potatoes with a slotted spoon as they will be very soft and place in a wide shallow ovenproof dish so that they are about 5cm in depth.


Discard the garlic, pour over the infused cream – just enough to seep through the layers and leave a little moisture on the surface.


Scatter over 100g of grated cheese (if using) then bake for 30 mins until the potatoes are soft and golden, serve hot and bubbling from the dish!

Products used to make this recipe

Fearne by Swan Set of 3 Oval Oven Dish

Fearne by Swan Set of 3 Oval Oven Dish

Comprised of small, medium and large oven dishes in attractive, trendy pastel colours, this 3-piece set is ideal for baking, roasting or grilling a variety of meals and ingredients.

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