Per serving:
- Calories: 375
- Protein: 5g
- Total fat: 23g
- Saturates: 14g
- Carbs: 36g
- Total sugars: 2g
- Fibre: 4g
The best potato recipes for the perfect comforting side dish
Stacked Potato Dauphinoise
This gratin, thanks to its vertically stacked potatoes, is both creamy and crispy, so you get the best of both worlds.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
375
Ingredients
- 6 large baking potatoes
- 300 ml double cream
- 100 ml chicken or vegetable stock
- 2 garlic cloves, crushed
- 1/2 tsp. freshly grated nutmeg
- 25 g butter, plus extra to grease
Directions
- Step 1Preheat oven 190°C (170°C fan) mark 5. Grease an ovenproof serving dish in which the whole peeled potatoes fit snugly. Next finely slice the potatoes on a mandolin and place in a large bowl. Add cream, stock, garlic, nutmeg and plenty of seasoning – it needs quite a lot. Use your hands to gently mix, then arrange the potato slices into the baking, tightly packing in vertically rows.
- Step 2Pour over remaining cream mixture and dot over the butter. Cover tightly with foil and cook for 30min. Remove foil and cook for 30-35min more until the potatoes are tender (test by piercing with knife – it should go through easily) and the top is deep brown and crisp. Serve.
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