Monday, 14 December 2009

A note about potato dauphinoise

Ok, I don't know a lot about a lot, but I do know about potato dauphinoise and enough people have expressed dismay at how their dauphs have turned out - 'practically raw' 'bland' and so on, for me to write about it.

The trick is to bung a LOT of salt and pepper and garlic inbetween your layers of potato. More than you think you need. A good sprinkle of salt, a good four twists of the pepper grinder and at least half a clove of garlic, chopped or microplaned.

Then you must, must, cook the sucker for ages. Like, two hours. You can just about get away with 1.5 hours if your oven is top-class. But nothing bad will happen if you blast it for 2 hours, so just throw it in there and forget about it.

A good dauph is the best thing ever, but it's not worth making an average one.


  1. I love potato dauphinoise but have been too scared to make it since I lopped the top of my thumb off using the mandolin to slice the potatoes. The pain and the resultant whining was enough to put me off forever. Urgh!

  2. Ack! I'm terrified of mandolins. I slice my pots with a teeny tiny paring knife for maximum control and minimum blood loss xxx