Spicy Dauphinoise Potatoes

4.00 (25)
⏱ 60 mins 🍽 Serves 4 🏷 Side dish

This rich side dish layers sliced potatoes and sweet potatoes with a spiced cream mixture. The bake is cooked under foil until tender, then finished until golden. It requires a brief rest before serving to set the creamy layers. The recipe yields enough for four people.

Spicy Dauphinoise Potatoes

Ingredients

  • 500g potatoes, washed and sliced into thin rounds
  • 500g sweet potatoes, washed and sliced into thin rounds
  • 600ml double cream
  • 1 tsp ground cumin
  • 1 tsp lemon zest
  • 1/2 tsp chilli flakes
  • 1 clove garlic, crushed
  • 1/2 tsp garam masala
  • Salt to taste

Method

  1. Combine all ingredients except the potato slices in a bowl, whisking them together thoroughly.
  2. Arrange a layer of the sliced potatoes and sweet potatoes in a deep baking dish, then pour a portion of the cream mixture over them.
  3. Continue layering the potato slices and cream mixture until all components are used.
  4. Cover the dish tightly with aluminium foil and place it in an oven preheated to 180°C for 35-45 minutes.
  5. Take off the foil and return the dish to the oven, baking until the top turns a golden brown colour.
  6. Let the bake stand for at least 10 minutes before you serve it.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategorySide dish
AuthorFood Network UK