This is a glorious creamy potato dish, flavoured with Gruyère cheese and garlic. It can be cooked the day before and simply reheated when ready to serve. It’s super quick to make if you use a food processor. The slicer attachment will cut the potatoes perfectly, while the grater function will make quick work of … Continue reading "Dauphinoise Potatoes"

This is a glorious creamy potato dish, flavoured with Gruyère cheese and garlic. It can be cooked the day before and simply reheated when ready to serve. It’s super quick to make if you use a food processor. The slicer attachment will cut the potatoes perfectly, while the grater function will make quick work of preparing the gruyere. 

1. Preheat the oven to 180˚C. Rub the garlic clove over the inner edges and bottom of a large gratin dish.
2. Peel and slice the potatoes very thinly, using either a mandolin, knife or the slicing function on a food processor.  
3. Bring the cream and milk to a simmer in a large saucepan. Add the potatoes, salt and pepper, and a generous portion of grated nutmeg. Stir to ensure all the potatoes are covered with the cream mixture. Lower the heat and cook for 10 minutes. Stir every 2 minutes to ensure they are not sticking.    
4. Add the Gruyère, stir and cook for a couple of minutes more. Pour the potatoes into the prepared gratin dish, make sure they are evenly spread and cook for 30 mins until golden and bubbling. You can now serve, or the dish can be chilled and reheated by putting back in a hot oven for 15-20 mins.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her time-saving and flavourful recipes on Instagram or Facebook @theneedy.greedy