Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dauphinoise potatoes. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Dauphinoise potatoes is how the French say casserole of potatoes, heavy cream, and cheese. It's delicious and also incredibly easy to make. Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France.

Dauphinoise Potatoes is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Dauphinoise Potatoes is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have dauphinoise potatoes using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Dauphinoise Potatoes:

1. Get 239 grams aldi flavoursome potaoes, 177 cals
2. Take 10 grams Tesco lighter olive spread, 28 calories
3. Get 33 grams Alpro soya single cream, 57 cals
4. Make ready 100 grams Almond breeze unsweetened almond milk, 14 cals
5. Make ready 50 grams Alpro simply plain soya yoghurt
6. Take 1/2 tsp garlic powder, 5 cals
7. Make ready 1/2 tsp oregano leaves, 2 cals

Classic dauphinoise potatoes baked in a creamy garlic sauce and finished with Gruyere cheese. A rich and indulgent side dish that totally hits the spot! The Dauphinoise potatoes is a traditional French recipe typical of the Dauphiné region. To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required.

Steps to make Dauphinoise Potatoes:

1. Mix the following in a microwaveable bowl & microwave for bursts of 10 seconds until liquified.
2. Slice potatoes thinly and place in an oven proof casserole dish. Pour the mixture over making sure the potatoes are all coated, then sprinkle on the oregano. Oven on 180 & potatoes lidded or foil on top cook for 15 minutes or until half cooked. Then take off lid or foil & further cook until cooked & brown.
3. Mine didn't have sauce left so I added cream on the plate
4. Plated up with steamed plain fish, cauliflower peas & carrots with cream poured over.

Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely. Dauphinoise potatoes are so creamy and indulgent and they are delicious served with steak, fish or even as a special treat with your Sunday roast. Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In the French region of Dauphiné, every home cook has her own formula for preparing this gratin.

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