An indulgent gluten free side dish, dauphinoise potatoes can make any meal feel special. We often have them alongside roast meat or steak, accompanied with tenderstem broccoli.
The dish comprises thinly sliced potatoes, baked in a garlic-infused creamy sauce and it is the ultimate comfort food. Whether for a family meal or a dinner party, dauphinoise potatoes are a guaranteed crowd pleaser and are naturally gluten free.
My simply recipe is one anyone can make at home, with only three main ingredients plus seasoning and the optional addition of nutmeg. I love nutmeg in this dish as it adds depth, but it’s one you can absolutely skip if you don’t have it in your store cupboard.
Gluten Free Dauphinoise Potatoes (Serves 2)
- 4 medium-sized potatoes, peeling and cut into thin slices (0.5cm thick max)
- 400ml double cream
- A knob of butter
- 3 cloves of garlic
- salt and pepper
- Take a small round, deep oven dish or casserole dish and grease the edges lightly with butter.
- Layer the potatoes in the dish, leaving a little space from the top of the potato stack and the edge of the oven dish.
- Finely mince the cloves of garlic, mix with cream, a good grating of nutmeg and salt and pepper. Stir well to ensure the garlic is evenly distributed throughout the sauce.
- Pour cream mix over potato layers – it should sink down into the gaps and reach the top of the potatoes, so they are nicely covered. A few bits of potato poking out is fine, but if the whole top layer is exposed then you can add some more cream or milk to stop them from drying out during cooking.
- Bake the dauphinoise potatoes at 180C for 45 minutes or until the potatoes all feel soft when tested with a knife. Then, enjoy!
These gluten free dauphinoise potatoes are great served with so many dishes. Why not try pairing them with my slow-roast honey ham for a proper family feast!