Tonight potato dauphinoise is the side dish I cooked for the family. I didn’t want to boil some spuds and plonk them down on the plate or they would have looked at me sideways. They are used to good food and the classic meat and three veg doesn’t go down well around here. And that’s fine by me. I love variety and get bored if I have to cook the same things twice. That’s why a family that is fussy about quality and this blog work well together.
This is a simple dish which takes little preparation and then it cooks while you prepare the rest of the dinner. It could be made in one large dish but I prefer individual dishes. That way I could use a smaller one for me and still feel like I had the same food without stretching my waistband too far. In the photo you will notice that the front one is much smaller. Adriano had two of the big ones and Dario the other.
This recipe is not low Fodmap.
- 500g Potatoes
- 200ml Double Cream
- 100ml Milk
- 1 Crushed garlic Clove
- 50g Grated Gruyere Cheese
- Preheat the oven to 180°C/350°F.
- Add the cream, milk and the crushed garlic into a large saucepan. Bring to a gentle simmer and add the potato slices, cover the saucepan and then simmer for 10 minutes or until just tender. Season well.
- Empty the contents of the saucepan into a greased ovenproof dish or individual dishes and sprinkle the cheese over the top.
- Pop in the oven for 25 minutes or until golden.
So simple yet so tempting will try them soon 🙂
Simplicity has a beauty all of its own.
Suzanne
What a scrumptious side dish – pure comfort food!
We have had a few really cold days and comfort food is required to keep our spirits high.
Suzanne
Preparing this dish in individual containers is a great idea. This is an exceptionally rich dish, and it’s so good it’s easy to overeat. This way everyone gets plenty of nice crust and just enough – great idea.
Exactly. It’s so hard to control oneself when there is still heaps in the main dish.
Suzanne
I love this potato dish. It has great flavour. I love how you served it in the individual pots. Looks great Suzanne xx
Thanks, Charlie. I love the individual pots too.
Suzanne
Ooh does that sound good! I get bored with baked potatoes as well, and my CSA gave me a ton of potatoes this year! I’m still working my way through ’em.
Lucky you with all those potatoes. They are a great staple and can be used in so many ways.
Suzanne
Oh, yuuum… love the gruyere in this recipe… these look delightful and the individual dishes are great… I tend to use them for desserts but what a super idea to use them for a side dish.
Using the small dishes keeps the portions small so I don’t overeat. I just make an extra one for my husband.
Suzanne
Just come across this recipe. Looks delicious. What size dishes did you use please.
I am afraid that recipe is from many years ago and I can’t remember the size of the dishes, but it doesn’t really matter. You can use what you want.