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Make-Ahead Dauphinoise Potatoes for Christmas Day
Nestware Kitchen
On Christmas Day, oven space is the most valuable real estate in the house. That's why we love a dauphinoise you can make the day before: it's actually better reheated, because the potatoes soak up the cream overnight and it slices into neat, creamy layers.
The key to good dauphinoise is evenly thin slices, around 3mm, so every layer cooks at the same rate. You can do it with a sharp knife and a steady hand, or use the slicing drum on the rotary grater, which gets through a kilo of potatoes in a couple of minutes, with fingers kept safely behind the pusher.
Make-Ahead Dauphinoise Potatoes for Christmas Day
Serves: 6 to 8 servingsPrep: 25 minCook: 1 hr 30 min
Ingredients
- 1.2kg floury potatoes (Maris Piper or King Edward), peeled
- 300ml double cream
- 300ml whole milk
- 3 garlic cloves, crushed
- A few sprigs of thyme and 1 bay leaf
- A good grating of nutmeg
- 25g butter, for the dish
- 50g Gruyère, finely grated (optional, not strictly traditional)
- Salt and white or black pepper
Method
- Heat the oven to 160°C (140°C fan, gas 3). Butter a large ovenproof dish, about 20 x 30cm.
- Put the cream, milk, garlic, thyme, bay and nutmeg in a pan, bring just to a simmer, then turn off the heat and leave to infuse while you slice.
- Slice the potatoes about 3mm thick. Don't rinse them; the starch helps thicken the sauce. Pat dry with a tea towel.
- Layer the potatoes in the dish, seasoning every couple of layers with salt and pepper.
- Fish out the herbs and pour the warm cream over the potatoes, pressing down so they're nearly covered. Scatter over the Gruyère, if using.
- Cover with foil and bake for 1 hour, then uncover and bake for 30 minutes more, until a knife slides through easily and the top is golden.
- To make ahead: cool, cover and refrigerate overnight. On the day, cut into squares and reheat in a covered dish at 180°C (160°C fan) for 25 to 30 minutes, uncovering for the last 10.
Why is my dauphinoise watery?
Usually waxy potatoes, or rinsed slices. Use a floury variety and keep the starch on. Infusing the cream first and baking low and slow also helps it thicken.
Can you freeze dauphinoise?
Yes. Cook, cool and cut into portions, then freeze in sealed containers for up to a month. Glass containers can go straight from the fridge into the oven to reheat, lid off (just don't go freezer to hot oven; thaw overnight in the fridge first). More on that in our glass container guide.
Christmas timing tip
Make the dauphinoise on Christmas Eve, along with the brandy butter and the sprout slaw from our Christmas grating guide. Future you will raise a glass.
Made with: Nestware Rotary Cheese Grater
The slicing drum gives even, 3mm-ish potato slices in minutes. Also brilliant for cucumber, courgette and that Boxing Day coleslaw.
