How To Make Dauphinoise Potatoes | Creamy Potato Bake | IEWI COOK

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar cheese offers a similar melting quality at a lower price

Put on a large pan with cold water and bring to boil.

Peel potatoes.

Put potatoes into the pan and boil for 5 minutes.

Put a large pan on the cooker and put 2 knobs of margarine in on medium heat.

Grease a large baking bowl with some margarine.

Chop up a large onion finely.

When melted, add the finely chopped onion and cook for 5 minutes until softened.

Remove from pan and leave to cool.

Stir the onion as it softens.

Stir in milk and single cream.

Cut up the sage finely and stir it in.

Slice potatoes into 6mm pieces and set aside.

Add half the cheese to the cream mixture and stir.

Pour the cream mixture over the potato slices ensuring each slice is covered and fully coated.

Smooth over the top and scatter the remaining cheese.

Sprinkle with black pepper.

Cover with foil and cook for 30 minutes.

Remove the foil and cook for a further 30-40 minutes uncovered.

It is cooked when a fork slides in easily and the top is a golden-brown color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens