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Potatoes Dauphinoise recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is one of the great potato dishes. It is easy to prepare and can be prepared in advance and warmed in the microwave. All ingredients can be varied according to taste.


4 medium potatoes, peeled and thinly sliced
1 pt whipping cream
2 teaspoons (4 cloves) crushed garlic
Small bunch chives
0.1kg grated Gruyère cheese (to cover top of dish)
1/2 teaspoon sea salt
Black pepper
Cayenne pepper

  • Pour cream into saucepan.
  • Add garlic and chopped chives and bring to the boil.
  • Simmer for 5 minutes.
  • Peel and thinly slice potatoes.
  • Place in a buttered rectangular ovenproof dish.
  • Pour the cream mixture over the potatoes.
  • Sprinkle with sea salt, black pepper and cayenne pepper.
  • Bake uncovered, for 50 to 60 minutes at 200°C, or until the potatoes are tender and most of the cream is absorbed.
  • Sprinkle with grated cheese during the last 5 minutes of cooking.

Serves 4

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