Creamy Garlic Dauphinoise Potatoes
Thermomix recipe: Creamy Garlic Dauphinoise Potatoes. Ready in 70 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 kg potatoes (e.g., Maris Piper, Russet), peeled
- 2-3 cloves garlic, peeled
- 300 g heavy cream (double cream)
- 150 g full-fat milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of freshly grated nutmeg
- 10 g butter, for greasing dish
- 50 g Gruyère or Parmesan cheese, grated (optional, for topping)
Instructions
- Preheat your oven to 180°C (fan) or 200°C (conventional). Grease a medium ovenproof gratin dish (approx. 20x25 cm) with 10 g butter.
- Slice the peeled potatoes very thinly, about 2-3 mm thick, using a mandoline or a sharp knife. Set aside.
- Add 2-3 cloves garlic to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
- Add 300 g heavy cream, 150 g full-fat milk, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg to the bowl with the chopped garlic.
- Heat the cream mixture 8 min / 90°C / Speed 2. This will infuse the garlic flavour and warm the liquid.
- Arrange a layer of sliced potatoes in the prepared gratin dish. Pour some of the warm cream mixture over the potatoes. Repeat layering potatoes and cream until all are used, ensuring the top layer of potatoes is covered with cream.
- If using, sprinkle 50 g grated cheese evenly over the top layer of potatoes.
- Cover the gratin dish tightly with aluminium foil. Bake for 30-40 minutes in the preheated oven.
- Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender, and the top is golden brown and bubbling.
- Let the Dauphinoise potatoes rest for 5-10 minutes before serving to allow the sauce to set slightly.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.