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I give you my ultimate dauphinoise tatties, the low calorie potato dish you all need in your life. Layers of thin spuds in a creamy garlic infused sauce, a little onion and garlic, herbs, nutmeg and topped with more calories. A banging indulgent side dish that serves 4.

Dauphinoise Potatoes

Servings: 4


  1. 700 g white potatoes

  2. 1 cup double cream

  3. 1 1/2 cup full fat milk

  4. 2 garlic cloves peeled and lightly bashed to release flavour (but kept whole)

  5. 2 sprigs of thyme

  6. 1 bay leaf

  7. 1 pinch nutmeg

  8. 1/2- 1 tsp salt

  9. 1/2 tsp black pepper

  10. 1 cup grated cheddar cheese

  11. 1 small onion thinly sliced


Preheat the oven to 180C and grease a shallow ovenproof dish.

Keep the skin on the potatoes and thinly slice to around 2mm thick.

Place the cream, garlic, thyme, bay and milk into a large saucepan and bring to the boil, then add in the potatoes and simmer gently for 7 mins, stirring occasionally to stop them from sticking to the bottom of the pan.

Mix together salt, black pepper and nutmeg; set aside.

Discard the garlic and herbs, evenly spread half of the spuds across the bottom of the baking dish. Layer the onion and sprinkle over half of the salt/pepper/nutmeg.

Spoon over the remaining spuds and sauce so they are all covered. Sprinkle the rest of the seasoning and cheese.

Bake in the oven for 40-45 minutes, until golden brown.


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