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

Swan Retro 3 Piece Saucepan Set

Swan Retro 3 Piece Saucepan Set

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Swan Retro 5 Piece Pan Set

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Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…

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