Potato Dauphinoise from Great British Chefs - Chef Recipes by Josh Eggleton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 12 hours setting time.

  • FJT on August 11, 2019

    I love dauphinoise potatoes and usually make it without a recipe, but for some reason I bookmarked this and decided to give it a try. There is way too much milk which makes the liquid very thin ... and then there was way too much liquid overall for the amount of potatoes, which was clear as I was assembling the dish so I didn't use all of it. However, when you press the dauphinoise the liquid all comes out and over the edge of the dish and pressing it didn't seem to do much for the dish anyway. Very messy and not as tasty as my usual. Definitely not one to be repeated.

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