Monday, 3 October 2016

Quick Potato Dauphinoise

Cooking the potatoes in a saucepan before placing them in the oven means that this whole dish takes well under an hour: a considerably improvement over the usual dauphinoise which takes about an hour and a half in the oven.


  • 1kg of potatoes, sliced into 1/4 cm slices
  • 700ml milk
  • 1 onion, peeled, cut in half and thinly sliced
  • 1 pot of chicken stock gel (or a stock cube)
  • 50ml double cream or 35g butter
  • salt and pepper to taste


  1. Preheat the oven to 200 degrees Celsius (180 degrees for a fan oven)
  2. Put all the ingredients into a large saucepan and stir while brining to a simmer.
  3. Simmer for 12 to 15 minutes (if the potatoes start to get soft then move on to putting them in the oven straight away).
  4. Pour into a wide, high sided dish and place in the oven.
  5. Bake for 30 minutes.

Serves 4 as a side dish.

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