This Dauphinoise Potato recipe is a perfect addition to your next Sunday roast. It is a French classic with a rich cream sauce, and fine layers of potato. You can serve this recipe with a range of meats, such as our Slow Roasted Beef Brisket or a simple roast chicken.
This potato recipe uses traditional techniques to ensure a perfect layered rich dauphinoise. It really is hard not to love, we even think it is a strong contender against our smashed potatoes which are also a crowd favourite.
This recipe is prepared using traditional techniques to ensure a perfect layered rich dauphinoise. If you are short on time, the dauphinoise can be served without pressing it overnight. Simply turn it into a potato bake! Taking the extra step of pressing the potato overnight gives the dauphinoise a restaurant quality and will allow you to be extra prepared when entertaining.
This recipe is prepared with NEFF’s Top and Bottom Heat and CircoTherm®. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.
If you love this Dauphinoise potatoes, give our other popular potato recipes a go:
With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.