Tips For Making Flawless Dauphinoise Potatoes!

For anyone unfamiliar with dauphinoise potatoes (or "that fancy potato side dish" as they're known in some households), they're made by layering thinly sliced potatoes with cream, garlic and seasoning, then baking everything slowly until golden, bubbling and irresistibly soft.

Want to make some to serve with your pie? We’ve got you covered! Here’s our guide to make dauphinoise potatoes with a silky texture, neat layers and plenty of flavour!!

How Do You Make Dauphinoise Potatoes Properly?

The secret to a great dauphinoise potatoes recipe isn't complicated!

You'll need:

• 1kg of Potatoes (Maris Piper or King Edward work brilliantly)
• 500ml Double cream
• 2 Garlic cloves, (crushed)
• 25g Butter
• Salt and pepper
  
• Optional: 100g mature Cheddar or Gruyère
• A little patience
  

Method

1. Prep the potatoes
Peel and thinly slice the potatoes. A mandoline makes life easier, but a sharp knife will do the job.

2. Make the cream mixture
Warm the cream gently with the garlic, salt and pepper. Don't let it boil.

3. Layer it up
Butter an ovenproof dish, then layer the potatoes, slightly overlapping as you go. Pour over the cream mixture.

4. Bake
Cover with foil and bake at 170°C (150°C fan) for 45 minutes.

5. Finish
Remove the foil. If using cheese, sprinkle it over the top. Return to the oven for 20 to 30 minutes until golden and bubbling.

6. Rest and serve
Leave to stand for 10 minutes before serving. (And pair with your favourite Chunk pie!)

The Ingredients That Matter Most...

1) Classic gratin dauphinois recipe methods usually rely on potatoes, cream, garlic, salt, pepper and sometimes a little nutmeg. The beauty is in the balance. Too little seasoning and the dish tastes flat; too much cream and it becomes heavy rather than luxurious!!

2) The key is patience: gratin dauphinois is simple, but it needs even slices, enough liquid and a steady oven rather than rushed heat!

3) Now, to get a reliable dauphinoise, make sure you start out with potatoes that soften well without turning watery. Peel them if you want a refined finish, or leave the skins on for a more rustic dish, then slice them as evenly as possible!

4) Aim for slices thin enough to bend slightly. If they are too thick, the cream may reduce before the centre cooks through, leaving you with firm potatoes and a split-looking sauce.

Practical Tips For Better Results

Small details can make a huge difference! If your potato gratin recipe often turns out watery, firm or greasy, check the basics before changing the whole recipe!

• Do not rinse the sliced potatoes. Their surface starch helps thicken the cream.
• Slice evenly. Mixed thicknesses lead to some slices collapsing while others stay undercooked.
• Season in layers. Cream mutes flavour, so potatoes need steady seasoning throughout!
• Use the right dish. A shallow ceramic or ovenproof dish encourages even cooking.
• Rest before serving. Ten to fifteen minutes helps the cream settle, making neater portions.
• Keep cheese controlled. For dolphin potatoes with cheese, too much cheese can make the dish oily.
• Keep a close eye on it. Dauphinoise usually takes a total of 60 to 90 minutes at a moderate heat. If you're unsure, use tenderness as your test! A knife SHOULD slide through the centre with almost no resistance when ready.

If the top is perfect but the potatoes are not tender, cover the dish and keep baking gently. If the sauce looks loose, give it more uncovered time or let it rest. If it seems dry, add a small splash of warm cream around the edges rather than pouring cold liquid over the top! Let us know if any of these tips help you out in your cooking!

Can't Be Bothered? Well Don't Worry...

With so much to think about we wouldn't blame you for not wanting the faff! 

While you can usually grab some pre-made dauphinoise at the supermarket, we're here to announce SOON you'll be able to get Chunk's very own with your order! Yep, the whole pie meal sent directly to your door...