top of page

Pomme Dauphinoise

other.jpg

​

Ingredients

  • 5 large baking Potatoes, peeled and thinly sliced (with mandolin) and cover with water

  • ⅔ cup Milk

  • ⅔ cup Double Cream

  • 3 cloves Garlic, crushed

  • 2 tbsp grated Parmesan

  • 100g Butter

  • Salt & Pepper to taste

Method

  1. In a bowl mix together milk, cream, garlic, salt & pepper

  2. Pat dry potato discs

  3. Arrange discs in a baking dish and pour over milk mixture, saving enough discs to cover the surface

  4. Push potatoes flat into dish

  5. Arrange remaining discs in a neat pattern on top

  6. Sprinkle with Parmesan, dot with butter and season

  7. Bake for an hour at 160°C

Notes

© 2025. Feel free to use any of these... if you invite us to the tasting!

bottom of page