What type of potatoes to have with a Sunday roast can become quite a controversial topic. After classic roasties, my vote goes to these bad boys. Creamy dauphinoise potatoes, with that crispy top, is there anything better?
These are SUPER easy to make as well, just make sure you have a sharp knife to slice those potatoes! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Ingredients (serves four)
800g large potatoes
200ml semi-skimmed milk
150ml double cream
1 garlic clove, peeled
A few sprigs fresh thyme
2-3 tbsp parmesan, grated
1. Put the milk, double cream, thyme sprigs and the garlic clove into a saucepan. Heat gently for 10 minutes until just about to boil. While it heats, peel and slice your potatoes as thinly as you can.
2. Strain the milk through a sieve into a clean pot or bowl. Discard the garlic and thyme. Grate a little fresh nutmeg over the top and stir it in, then preheat your oven to 160c fan.
3. Grease a roasting dish with a little oil, then add a thin layer of sliced potatoes. Season with salt and pepper, then pour over a third of the milk mixture. Repeat again, adding layers of seasoned potato slices, then some of the milk mixture, until you have three layers and all the potatoes and milk is used up. Sprinkle over the grated parmesan, then bake for an hour to an hour and 15 minutes until the potatoes are soft and the top is golden brown and bubbling. Dig into the best dauphinoise you’ve ever eaten!