Dauphinoise Potatoes by Raymond Blanc (2024)

Dauphinoise Potatoes by Raymond Blanc

The great potato dauphinoise truly epitomises comfort food. One of the classic potato dishes, this gratin takes its name from its place of origin, the Dauphiné region of southeastern France. Everyone loves it but many might not cook it at home. I urge you, please, to make this dish for your family and friends. They’ll love you even more for it. It’s quick and simple to prepare, especially if using the Kenwood food processor to slice the potatoes to the same width, which ensures they cook evenly.

Ingredients

• 1kg potatoes (Maris Piper, King Edward, Desirée), peeled, washed
• 500ml whipping cream
• 5 pinches sea salt flakes
• 2 pinches freshly ground black pepper
• 2 garlic cloves, peeled and crushed

Tools

• MultiPro Excel

Method

1. Preheat the oven to 160°C.
2. In a small saucepan over medium heat, bring the cream to a gentle simmer.
3. Add the salt, pepper and crushed garlic, remove the pan from the heat and set it aside to infuse while you prepare the potatoes.
4. Pat dry the peeled and washed potatoes. Using the Kenwood Multipro with the slicing blade, slice the potatoes and arrange them in the dish in even layers.
5. Pour the infused cream through a fine sieve onto the potatoes. With the back of a spoon, gently press the layers of potato to ensure the cream has been distributed throughout the dish and between all the layers. Cover the dish with foil.
6. Bake for 40 minutes until the potatoes are just cooked but without any colour.
7. Remove the foil and continue to bake, uncovered, for a further 30 minutes until the top is golden.
8. Leave to stand for 5 minutes before serving, or leave at room temperature for an hour and simply reheat for 20 minutes when required.
9. This gratin is a perfect accompaniment to any roast meats.

Chef's Notes:

1. The gratin can be cooked an hour before the meal and then reheated for 20 minutes before serving.