Introducing a side dish so good it will upstage your main: Domino Dauphinoise Potatoes.
It looks much more complex than it is, I promise.
- 50 ml melted butter
- 6-7 medium-sized Russet or white potatoes
- 4 bay leaves, torn in half
- 250 ml cream (or milk for a lighter version)
- 3 sprigs rosemary
- Preheat the oven to 160C.
- Butter a medium-sized dish (a round or oval one, about 8-10 inches wide is ideal).
- Slice the potatoes, top to bottom, into very thin circular pieces using the slicing attachment on your food processor or a mandoline.
- Position the potato rounds on their sides, and, stack by stack, pack them into your dish, starting from the outside and working your way into the middle, until it’s full and all the potatoes are standing on their edges like dominoes.
- Slide the bay leaves between some of the potato slices.
- Drizzle the cream (or milk) and melted butter over the potatoes.
- Add a few cracks of salt and pepper, to your taste, then add the 3 sprigs of rosemary on top.
- Put the dish in the oven and cook for 1 hour until the potatoes are tender and cooked through.
- Prepare to amaze.
If you want a little crunch to the tops of your potatoes, turn the oven up to 190C and put the dish back in for 10 minutes.
Ensure potatoes are sliced thinly and are consistent in size. This will be a real challenge to do by hand. I used the MagiMix (€260 // $669), the king of all food processors. It’s an incredible tool to have in your kitchen and makes cooking a breeze. It literally does it all: shred, blend, chop, grind, puree…you name it, it does it!! There’s also a less expensive alternative, the mandoline (€29.75 // $59.99) which is hand-powered and only slices.
The right pan is key for perfect presentation. A circular gratin dish, like the gorgeous Oval Baker Dish by Emile Henry (€35.88 // $36.88), is well worth the small investment. They are ceramic, which means they’ll keep your dish warm outside of the oven and cook your food more evenly at a consistent temperature—not to mention visually elevate your presentation when serving straight from the dish.
If you don’t have/don’t like rosemary, thyme is a great alternative for this recipe.
This recipe can easily be made vegan by substituting the butter and cream/milk with dairy-free alternatives. I tried it with soy-based butter and soy milk and it was delicious!