Marco Pierre White's Potato Dauphinoise recipe isn't as good as mine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Peel and thinly slice the potatoes using a mandoline or sharp knife.

In a saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and black pepper; heat until just simmering.

Grease a baking dish with butter and layer half of the sliced potatoes evenly in the dish.

Pour half of the cream mixture over the first layer of potatoes.

Sprinkle half of the cheese over the cream mixture.

Add the remaining potato slices in another layer and pour the rest of the cream mixture on top.

Finish with the remaining cheese on top of the final layer.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens