Ultimate dauphinois potatoes
- October 2018
- Serves 8
- Hands-on time 45 min, oven time 1¼ hours, simmering time 30 min, plus chilling
Making this most luscious of potato bakes takes a little extra time – there’s slicing, infusing and layering to be done, followed by a long, slow session in the oven. Our classic potato dauphinois recipe shows you how to take it a cheffy step further for the ultimate make-ahead side dish.
(Or for something lighter, we have a healthier dauphinoise potatoes recipe.)
- Vegetarian recipes
- 26.1g (16.2g saturated)
- 28.8g (6.1g sugars)
Cover and keep chilled for up to 48 hours, then reheat in a medium oven until piping hot..
How to freeze – cool the finished dauphinois in its dish, wrap well in cling film, then freeze for up to 2 months. Defrost in the fridge overnight and reheat in a medium oven until piping hot. Or wrap the individual portions in baking paper, then cling film and freeze. Defrost, then reheat in a medium oven for 15 minutes until piping hot throughout.
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