Potato Dauphinoise – Ashburton

Serves 20.

  • 3kg thinly sliced potatoes (thin enough to fold in half)
  • 500ml double cream
  • 500 milk
  • 4 cloves of crushed garlic
  • Salt and White pepper (black leaves big spots)


  1. Line a large roasting tray with butter
  2. Bring cream and milk to boil, add garlic, leave for 1 hour and then strain
  3. Overlap potatoes in tray one layer at a time.
  4. Season each layer then pour on the milk mix.
  5. When complete, compress the potatoes by placing an identical roasting pan on top. Or just use the back of a fish slice.
  6. Spoon some cream onto the top and cook at 180c.
  7. Continue to push down using the fish slice during cooking.
  8. Cook until golden brown on top, about 1 hour and a half. Check by pushing a knife through.

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