Dauphinois potatoes

A recipe from France: The Cookbook

Preparation: 20 minutes

Cooking: 1 1/2 hours

Serves: 6 people


50 g (1¾oz) (3½ tablespoons) butter, plus extra for greasing

1 kg (2¼lb) potatoes

salt and pepper

1 garlic clove (optional)

250ml (8fl oz) (1 cup) crème fraîche


Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.

Cut the potatoes into thin slices. Wash and pat dry in a cloth and season with salt and pepper.

Rub the prepared dish with a garlic clove, if desired.

Layer the potatoes in the dish to within 1cm (½inch) of the rim. Cover with the crème fraîche.

Dot with the butter and bake for 1½hours, or until the potatoes are tender.