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Pomme dauphinoise (made easy)

(September 01, 2014)

Pomme dauphinoise (made easy)
(this dish is suitable for lacto-vegetarians)

This rich, deliciously moorish side dish is easy to prepare, making an excellent and satisfying accompaniment to many dishes.

Pommes dauphinoise



  1.5 kg (approximately 8 large) potatoes, peeled and thinly sliced. Choose a waxy or fluffy varity (such as Blas y Tir's Desirée, Maris Piper or Rudolph) that won't fall apart when cooked
  small/medium pot Double Cream
  Welsh Cheddar, grated
  Chives (or herb of your choice), chopped
  Halen Môn sea salt
  Freshly ground black pepper
  Welsh butter, for greasing

First, par boil the sliced potatoes in boiling water for five minutes. Do not allow them to over-cook, as you still want the potato slices to have 'bite'. Once ready, drain and set to one side to cool slightly.

Pommes dauphinoise

Grease a good quality roasting tin very well with butter or margarine. Put a layer of the potato slices into the tin, then a small handful of the grated cheese (distributed evenly), and some of the chopped chives. Add 2-3 table spoons of double cream, then repeat at least twice until all the potatoes have been used.

Pommes dauphinoise

A presentation tip: leave enough whole slices to use at the end, as this gives a more polished presentation. Potato slices that have broken or become damaged can be used for the initial stages, as you will not notice this in the final dish.


When finished layering, give the top of the dauphinoise a generous dusting of grated cheese, another generous helping of double cream and the last of the chopped chives (sage also works well in this recipe but use sparingly, as it is more highly flavoured than chives).

Put in a pre-heated the oven at Gas Mark 7, 220 °C, and cook until golden brown.


Claire Meredith, September 2014

Also from the Head Chef at Tŵr Cymru Culture Towers:   
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     The only Welsh cakes recipe you'll ever need, June 2012
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      Stylish party canapes, September 2009

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