This dish is believed to originate from the Dauphiné region of France and is a truly classic dish.
It is a rich and indulgent example of French cuisine for turning spuds into something more exciting.
As we serve French cuisine at La Cachette we like to think we have this dish perfected therefore feel this is a very appropriate recipe to share with you all.
Dauphinoise potatoes are usually served with some kind of meat dish but can be enjoyed on its own with a salad.
Although if you are looking to serve this dish in a more elegant manner then, let the potatoes cool completely and chill overnight.
Remove from the pan the next day and cut into squares, when ready to serve, place onto a lined baking sheet and bake for 20 minutes at 350F/180c until golden brown.
The challenges to this recipe are that you want to avoid undercooked or soggy potatoes, dryness and gruesomely curdled cream!
Follow my method and I can assure you this will not happen!
200 ml whipping cream
200 ml milk
3 medium potatoes
3 cloves of garlic
3 sprigs of thyme and rosemary
Couple of peppercorns
How to make
lPlace the whipping cream, milk, 3 sprigs of thyme and rosemary, peppercorns and 3 cloves of garlic into a pan and bring to the boil. Let it infuse for 10 to 15 minutes.
lStrain out the liquid.
lPeel the potatoes.
lSlice the potatoes with a mandolin (ensure you use a guard) or knife.
lIn a small dish layer the potatoes with the cream, potatoes and salt.
lPlace foil over the dish and place into the oven at 180c for 30 minutes.
lServe once done.
If you want to see how to make this splendid dish then go online to www.halifaxcourier.co.uk this weekend and watch a video of Glenn in action in his kitchen at La Cachette restaurant in Elland.
For more details about La Cachette andthe food it serves go to www.lacachette-elland. com