This is the first time I’ve ever made dauphinois (and I can barely spell it). I have to say I’m pleasantly surprised by how easy it is.
Following a hairy bikers’ recipe for king Edward dauphinois, I boiled 1 thinly sliced big sweet potato in 384ml cream, 384ml milk, a garlic bulb cut in half, thyme, pinch of nutmeg, salt+pepper for 5 minutes. Then put in a greased dish (draining first to remove garlic, layering the potatoes and pouring the creamy sauce on top). Finally, into the oven for 25mins until bubbling.
I put a little too much cream in so when serving the dauphinois fell apart a bit but it tasted creamy and lovely, with the little hint of nutmeg really adding to the flavour. Even though there was a lot of garlic boiling with the creamy sauce it wasn’t too strong. Will definitely be making this again, next time with normal potatoes.
The lamb and veg were just incidental to be honest, veg steamed in the microwave and lamb fried in a pan with some chilli. This dinner was all about the dauphinois.