Delia Smith Dauphinoise Potatoes Recipe

If you’re looking for a delicious and decadent side dish that will impress your guests, look no further than Delia Smith’s dauphinoise potatoes. This classic French recipe features thinly sliced potatoes baked in a rich and creamy sauce, with a touch of garlic and nutmeg for extra flavor. It’s the perfect accompaniment to any roast meat, or a vegetarian main course if you’re feeling indulgent.

In this article, I’ll show you how to make Delia Smith’s dauphinoise potatoes step by step, with tips and tricks to ensure success. You’ll also learn about the history and variations of this dish, and how to store and reheat leftovers.

Let’s get started!

What is Delia Smith Dauphinoise Potatoes?

Delia Smith dauphinoise potatoes is a classic French dish that features thinly sliced potatoes baked in a rich and creamy sauce, with a touch of garlic and nutmeg for extra flavor. It’s a simple dish that only requires a few ingredients, but it tastes amazing and looks elegant.

Delia Smith is a renowned British cook and author, who has been teaching people how to cook for over 50 years. She is known for her simple and reliable recipes, which always deliver great results. Her dauphinoise potatoes recipe is one of her most popular dishes, and it’s easy to make at home.

Consider these Recipes:

• Mary Berry Vegetarian Lasagne
• James Martin Slow Cooked Brisket
• Mary Berry Chicken Pasta Bake

Why You Love this Recipe

• Decadent, creamy potato layers with crispy, golden edges
• Requires just a few simple ingredients
• Easy to make in just a few steps
• Looks fancy enough for special occasions
• Customizable – add veggies, herbs, cheese, meat
• Enjoy as a hearty vegetarian main dish or indulgent side
• Perfect for holidays, dinner parties or weeknights
• Welcome on the table any time of year

Ingredients Needed to Make Delia Smith’s Dauphinoise Potatoes

To make Delia Smith’s dauphinoise potatoes, you’ll need the following ingredients:

• 1 kg potatoes, peeled and thinly sliced
• 1 garlic clove, crushed
• 300 ml double cream
• 150 ml milk
• Salt and freshly ground black pepper
• 1 tbsp butter, for greasing
• A little freshly grated nutmeg

Useful Equipment

You’ll also need the following equipment:

• A large saucepan
• A mandoline slicer or a sharp knife
• A shallow ovenproof dish, about 8.5 inches (21 cm) in diameter
• A measuring jug
• A spoon
• An oven

Instructions to Make Delia Smith’s Dauphinoise Potatoes

Here are the steps to make Delia Smith’s dauphinoise potatoes:

Step 1: Preheat the Oven and Prepare the Cream Mixture

• Preheat the oven to 350°F (180°C).
• In a large saucepan, combine the crushed garlic, double cream, and milk. Heat gently until hot but not boiling. This will infuse the cream mixture with garlic flavor, and help the potatoes cook faster in the oven.
• Season the cream mixture with salt and pepper to taste. Be careful not to add too much salt, as the potatoes will absorb some of it.

Step 2: Slice the Potatoes and Add Them to the Cream Mixture

• Peel the potatoes and slice them very thinly, about 3-4 mm thick. You can use a mandoline slicer to achieve even slices, or a sharp knife and a steady hand. The thinner the slices, the better the texture and flavor of the dish.
• Add the sliced potatoes to the cream mixture in the saucepan, and stir gently to coat them. This will prevent them from browning and sticking together.

Step 3: Grease the Dish and Layer the Potatoes

• Grease a shallow ovenproof dish with butter, making sure to cover the bottom and sides. This will help the potatoes brown and crisp up, and prevent them from sticking to the dish.
• Carefully layer the potatoes in the dish, pouring a little of the cream mixture over each layer. Try to arrange the slices in an overlapping pattern, and press them down slightly to compact them. You should have about 3-4 layers, depending on the size of your dish and the thickness of your slices. Finish with a layer of potatoes and the remaining cream mixture, making sure the top layer is evenly covered.

Step 4: Sprinkle with Nutmeg and Bake

• Sprinkle a little freshly grated nutmeg over the top of the dish. This will add a subtle warmth and aroma to the dish, and complement the creaminess of the sauce. You can also add some cheese if you like, such as grated Gruyere or Parmesan, but this is optional and not traditional.
• Bake the dish on the highest shelf in the oven for 1 hour and 30 minutes, or until the potatoes are tender and the top is golden and bubbling. You can check the doneness of the potatoes by inserting a knife or a skewer into the center of the dish. If it goes in easily, the potatoes are done. If not, bake for a few more minutes.

Step 5: Enjoy!

• Let the dish rest for 10 minutes before serving. This will allow the sauce to thicken and the flavors to meld. Cut into wedges or scoop out with a spoon, and enjoy with your favorite main course. Bon appetit!