How to make Dauphinoise Potatoes Garlic Potatoes

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

Pour milk and double cream into a large saucepan.

Add ground nutmeg, salt, black pepper, and whole crushed garlic cloves to the saucepan.

Mix everything together and bring the mixture to a boil, then simmer for about 10 minutes, stirring regularly.

After 10 minutes, turn off the heat and prepare the potatoes.

Peel the potatoes and cut any large ones in half.

Slice the potatoes finely, about 3 to 4 mm thick.

Add the sliced potatoes to the creamy garlic milk and stir to ensure they are covered.

Simmer the potato mixture for about 30 minutes until creamy and thickened, removing the garlic cloves at this stage.

Grease a heatproof dish well before adding the potatoes.

Level the top of the potatoes in the dish and sprinkle grated gruyere cheese or cheddar over the top.

Bake in the oven for 45 to 50 minutes, checking with a skewer to ensure the potatoes are soft before removing them.

Allow the dish to sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens