If you’re getting your Sunday roast underway and fancy trying something a little different , this recipe might be just the thing . For a rich and decadent side , why not add some dauphinoise potatoes to the mix? Rich, creamy, and unforgettable, they make the perfect accompaniment to Sunday roast, and this BBC Good Food recipe is easy to follow . Described as "the most decadent of side dishes", this five-ingredient recipe calls for the classic ingredients used in dauphinoise so it's not overcomplicated.
And it's simple to make in just seven steps. Ingredients 500ml double cream 500ml milk 3 garlic cloves 8 large King Edward or Maris Piper potatoes 100g grated gruyère cheese (optional) Method Heat oven to 190C/170C fan/gas 5, then tip 500ml double cream, 500ml milk and three garlic cloves into a large saucepan and bring to a simmer. Slice eight large potatoes very finely, about 3-4mm, add them to the cream and simmer for three minutes until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan. Next, remove the potatoes with a slotted spoon and place them in a wide, shallow ovenproof dish about 5cm deep. Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave some moisture on the surface.
This is crucial for a decadent finish. Finally, scatter over 100g grated gruyère cheese, if using, and bake for 30 minutes until the potatoes are soft and browned—increase the he.
