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 very thin slices
- 300ml double cream
- 100ml milk
- 3 cloves of garlic
- Nutmeg (optional)
- Salt and pepper
- Preheat the oven to 180C (fan).
- Pour the cream and milk into a bowl. Mince the garlic cloves and add to the cream-milk along with freshly ground black pepper, a pinch of salt and a generous grating of nutmeg. Stir and leave to infuse while you prepare the potatoes.
- Peel and finely slice the potatoes, as thinly as you can get them. Then add them to the bowl with the cream. Give everything a really good mix to completely coat the potatoes.
- Take a small, deep oven dish or casserole dish (round or square, both fine) and pour the potatoes and cream into the dish. Arrange them so they are well-compacted in layers, and the potato should be pretty much covered by the cream mixture. 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!