Servings: 6 People
Calories: 743kcal
Ingredients
- 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Thinly Sliced
- 600ml (2 ¾ Cups + 1 Tbsp) - Thickened Cream
- 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
- 3 - Garlic Cloves, Minced
- 5g (0.2oz) - Thyme, Roughly Chopped
- 260g (9.1oz) - Mozzarella Cheese, Freshly Grated
- 100g (3.5oz) - Gruyere Cheese, Freshly Grated
- Seasoning To Taste
Instructions
- Preheat oven to 180°c - 350°f.
- In a saucepan, add the thickened cream, unsalted butter, minced garlic, roughly chopped thyme & seasoning to taste. Place over medium-high heat, stir to combine & heat until just hot. Don't allow it to simmer or boil.
- Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ or 200ml of the cream mix, sprinkle with ⅓ of the cheese mix & season to taste. Repeat 2 more times to create 3 layers. Don't cover the final layer with cheese. Reserve the remaining ⅓ of cheese mix for later on.
- Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in preheated oven for 1 hour. Carefully remove the aluminum foil & parchment paper, cover with remaining cheese mix & bake for a further 20-25 minutes or until the cheese is golden brown & has formed a crust. Remove & let cool for 15 to 20 minutes (this will make it easier to slice).
- Slice the dauphinoise into 6-8 portions, carefully scoop it out & serve as a side with all of your favourite proteins or salads. Dig in.
Nutrition Guide
Nutrition Facts
Potato Dauphinoise
Amount per Serving
Calories
743
% Daily Value*
Fat
57
g
88
%
Saturated Fat
35
g
219
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
202
mg
67
%
Sodium
379
mg
16
%
Potassium
976
mg
28
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
21
g
42
%
Vitamin A
2110
IU
42
%
Vitamin C
42
mg
51
%
Calcium
484
mg
48
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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