Mustard and onion dauphinoise

Name: Mustard and onion dauphinoise
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 2 tbsp. olive oil, plus extra to grease; 3 large onions, finely sliced; 1 1/2 tbsp wholegrain mustard; 2 tsp. dried thyme; 1 1/2 kg (3 1/4lb) floury potatoes; 600 mL tub double cream; 400 mL (14fl oz) whole milk; 2 g large garlic cloves, crushed; Handful fresh white breadcrumbs

This potato dauphinoise recipe is deluxe and delicious - the perfect side dish for a celebration meal.

By The GH Kitchen TeamPublished: 08 April 2014

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Food, Ingredient, Cuisine, Dish, Recipe, Vegetable, Produce, Meal, Whole food, Vegan nutrition,

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 35 mins

Total Time:

2 hrs 5 mins

Ingredients

2 Tbsp. olive oil, plus extra to grease
3 large onions, finely sliced
1 1/2 tbsp wholegrain mustard
2 tsp. dried thyme
1 1/2 kg (3 1/4lb) floury potatoes
600 ml tub double cream
400 ml (14fl oz) whole milk
2 g large garlic cloves, crushed
Handful fresh white breadcrumbs

Directions

1. Step 1
  Heat the oil in a large pan and gently cook the onions, covered, for 15min until completely soft - stir occasionally to make sure they aren't catching (add a few drops of water if they are). Stir in the mustard, thyme and some seasoning; transfer to a bowl.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6 and thoroughly grease a 3 litre (5¼ pint) ovenproof serving dish (not too deep). Peel the potatoes and slice into 3mm (⅛in) rounds -
  a mandolin is helpful for this. Put the potato slices into the empty large pan with the cream, milk, garlic and plenty of seasoning. Bring to the boil.
3. Step 3
  Pour potato mix into the prepared dish and level the slices as much as possible. Top with onion mix and cover with foil.
4. Step 4
  Cook for 45min, then take off foil, scatter over breadcrumbs and return to the oven, uncovered, for about 25min or until golden and the potatoes are completely tender (test by pushing a knife into the mixture - it should go through easily). Serve immediately.
  
  Have a look at some more triple-tested dauphinoise recipes:
  
  Dauphinoise potatoes
  
  Individual Celeriac dauphinoise
  
  Mustardy celeriac dauphinoise
  
  Celeriac dauphinoise

Per Serving:

Calories: 612
Fibre: 5 g
Total carbs: 40 g
Sugars: 8 g
Total fat: 46 g
Saturated fat: 27 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time