Dauphinoise Potatoes (GF)
An indulgent gluten free side dish, dauphinoise potatoes can make any meal feel special. We often have them alongside roast meat or steak, accompanied with tenderstem broccoli.
The dish comprises thinly sliced potatoes, baked in a garlic-infused creamy sauce and it is the ultimate comfort food. Whether for a family meal or a dinner party, dauphinoise potatoes are a guaranteed crowd pleaser and are naturally gluten free.
My simply recipe is one anyone can make at home, with only three main ingredients plus seasoning and the optional addition of nutmeg. I love nutmeg in this dish as it adds depth, but it’s one you can absolutely skip if you don’t have it in your store cupboard.
Can I Make These Ahead of Time?
Yes these are a great dish to prep in advance (it gives the flavours even more time to infuse). Simply assemble per steps 1-4 and then cover and pop in the fridge until you are ready to cook. I would add an extra 10 minutes onto the cooking time, so account for the chill.
Dauphinoise Potatoes Recipe (GF)
Feel free to email me any questions or comments you might have while working through this dauphinoise potato recipe. You can contact me atlaura@mygfguide.comor message me on Instagram/Facebook@myglutenfreeguide.
If you enjoy this lovely side dish, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Laura xxx
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
An indulgent side dish of potatoes oven baked in garlic-infused cream. Amazing with steak, duck breast and other meats. Proper comfort food.
Ingredients
- 4 medium-sized potatoes, peeled and cut into very thin slices (approx 700g)
- 300ml double cream
- 100ml milk
- 3 cloves of garlic
- Nutmeg (optional)
- Salt and pepper
Instructions
- Preheat the oven to 180C (fan).
- Pour the cream and milk into a bowl. Mince the garlic cloves and add to the cream-milk along with freshly ground black pepper, a pinch of salt and a generous grating of nutmeg. Stir and leave to infuse while you prepare the potatoes.
- Peel and finely slice the potatoes, as thinly as you can get them. Then add them to the bowl with the cream. Give everything a really good mix to completely coat the potatoes.
- Take a small, deep oven dish or casserole dish (round or square, both fine) and pour the potatoes and cream into the dish. Arrange them so they are well-compacted in layers, and the potato should be pretty much covered by the cream mixture. A few bits of potato poking out is fine, but if the whole top layer is exposed then you can add some more cream or milk to stop them from drying out during cooking.
- Bake the dauphinoise potatoes at 180C for 45 minutes or until the potatoes all feel soft when tested with a knife. Then, enjoy!
These gluten free dauphinoise potatoes are great served with so many dishes. Why not try pairing them with my slow-roast honey ham for a proper family feast!
And if you are on the hunt for other naturally gluten free side dishes, here are a few other bits and pieces you might want to book mark for later:
Enjoy! Laura xxx
