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This recipe is classed as easy

Rating 3.33 / 5 (230 votes)

Prep time:
25 min
Cook time:
15 min
Serves:
4

In this classic French recipe, James Martin indulges in wafer-thin potato slices, simmered in lashings of cream. More potato recipes

Method

1. Peel and slice the potatoes as thinly as you can; a mandolin is a handy gadget to use for this.

2. In a large saucepan, lightly fry the shallots and garlic in the butter for 1-2 minutes. Add the milk and cream and bring to a simmer.

3. Add the potatoes to the pan and continue simmering for about 8-10 minutes until they're tender.

4. Preheat a grill to hot.

5. Season well and tip the potatoes into a heatproof serving dish. Scatter over the grated Cheddar, and break the mozzarella into bite-sized pieces and dot over the surface.

6. Place the dish under a hot grill for a couple of minutes to melt the cheese and colour the surface. Serve straight away.

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Latest Comment

 

Just made this again, not greasy at all this time round, you need to cook this very gently on a low heat!!!

EugeneO3448 EugeneO3448  Posted 05 May 2013 7:10 PM
 

fine with just garlic but another level with cheese and yes greasy

EugeneO3448 EugeneO3448  Posted 22 Apr 2013 5:05 PM
 

I just made this with a lamb neck fillet grilled, bloody sublime, mine was garlic, double cream fried with the potatos then add cheese in layers and grill, bloody marvelous, lamb was pink it was in the middle, lamb is better than beef, and beetroot can't be in very school dinnerish from 80's and 90's...

EugeneO3448 EugeneO3448  Posted 22 Apr 2013 5:04 PM
 

Horrible recipe

Far too greasy and splis - not at all like a Dauphinoise should be

warrenM21897 warrenM21897 Posted 10 Aug 2010 11:12 AM
 

I don't think you should put cheese in Dauphinoise, it makes it greasy.

The Dalai Farmer The Dalai Farmer Posted 12 May 2010 8:08 AM
 

RICHARD102 GREAT DISH FOUND IT WORKED BETTER BY CUTTING POTATOES THINLY NOT WAFFER-THIN

Richard102 Richard102 Posted 09 Jan 2010 2:54 PM
 

If you look at the photo of the recipe above, the cream has split into oil & solids, it should be unctious & creamy - in France this would go in the bin. Nasty - not how it should be at all.

lapinR73917 lapinR73917 Posted 13 Oct 2009 2:33 PM
 

doesnt work !!!!

stage 3: potatoes are crowded in saucepan & stick together so the milk/cream doesnt reach them all & they cook very unevenly. WORSE TO COME: if you stir them, the well cooked slices break up. If you dont stir, then the milk catches & burns.

Its a classic dish so stick to the classic method: use all ingredients, but layer in a dish & put in medium oven for around an hour - then grill til golden.

lapinR73917 lapinR73917 Posted 13 Oct 2009 2:29 PM
 

This recipe is excellent. superb!

Guyanese girl Guyanese girl Posted 10 May 2009 11:01 PM
 

tried this way if cooking the layered potatoes. always before they are still hard, but by simmering in the cream in a pan on the hob it was easy to test when they were nearly done and then transfer to oven .tdish. they e

CATHN12874 CATHN12874 Posted 31 Oct 2008 4:58 PM
 

tried this way if cooking the layered potatoes. always before they are still hard, but by simmering in the cream in a pan on the hob it was easy to test when they were nearly done and then transfer to oven .tdish. they e

CATHN12874 CATHN12874 Posted 31 Oct 2008 4:58 PM