Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.
The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.
I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.
Left overs are also great heated up with a fried egg on top.
400ml Tin of Coconut mik
3-4 Cloves of Garlic (minced)
1Tsp Chilli flakes
1 Tsp Ground ginger
- Preheat your oven to 180 degrees (Celsius)
- Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
- Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
- Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
- Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft