Potato Dauphinoise from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Beth891 on January 01, 2025

    Simple but delicious! It's a bit of a messy faff to dip the sliced potatoes into the cream before arranging in a dish but otherwise it's a very easy but tasty dish. I used the finest setting on my mandolin and baked at 160 (top oven) for 1.5hrs and it perfect. I squashed the potatoes down only a couple of times and that was enough.

  • MilduraSO on May 16, 2020

    A super simple but delicious recipe. I often cook it in the morning on the weekend, leave it to cool in the warm oven then reheat again in the evening. It makes the potatoes extra buttery and soft.

  • JJ2018 on March 31, 2019

    Simple dauphinois but recipe worked really well and cooked through.

  • Jane on October 19, 2013

    A standard Dauphinoise recipe, nothing unusual about it but very good. I sliced the potatoes in the processor and they were thin enough. I liked the garlic flavor in the cream.

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