Recipe of the Week
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Cupboard top
Top left door hinge
Bottom left door hinge

Ingredients (serves 2 plus):

3 Medium Potatoes
200ml Double Cream
200ml Milk
Garlic (to taste)
Nutmeg (optional)
Gruyere Cheese...
(cheddar is at your own risk!)

Cupboard bottom
Top right door hinge
Bottom right door hinge


1) First up turn your oven on to about 190 degrees, gas mark 5.

2) Peel your potatoes, and slice them into about 2mm thick slices. As thin as possible in other words.

3) Grate a mound of cheese.

4) Chop the garlic super fine.

5) Mix the cream and the milk in a jug.


That's probably too many potatoes.
Ah well, better than not enough, eh?


1) Take a small, deep dish, much like you might use for a lasagne. If that helps.

2) Pile up the thinly sliced potatoes about 2 deep.

3) Cover the potatoes lightly with cheese and garlic, and grate nutmeg on top if you fancy it/have any/can be bothered.

4) Add another layer of potatoes.

5) Continue this process until you either run out of potatoes or your dish fills up.

6) Top up with the mixute of cream and milk until it reaches just below the top layer. You may have to wait for it to settle, but don't get carried away - you don't have to use all of it! If it turns out you don't have enough, use more...

7) Grate some Nutmeg over the top, if you have any.

8) Put in the oven and cook for about an hour and a half, covering with foil for the first hour. You know it is ready when the top is golden brown and crispy and most of the liquid has been absorbed.

Dauphinoise Potatoes

Witness the first time this has ever worked! Tasty.

Oooh la la! Serve this with whatever you like. Although I recommend steak. Of course I do.
Plus somtimes Cookery Corner likes to just eat it out of the dish, because we can.

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