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Rich Potato Daphinoise

A rich and creamy side dish


  • 200ml double cream
  • 400g waxy potatoes
  • 3 cloves garlic, peeled and grated
  • Salt and pepper

Step 1

Pre-heat an oven to 160°c / 320°f / gas mark 3.

Step 2

Gently heat the cream and garlic together in a sauce pan for about 10 minutes until the cream is infused with the garlic flavour. Pour the cream through a sieve into a small mixing bowl.

Step 3

Peel and slice the potatoes to about a 3mm thickness, immediately placing them into the bowl and covering them in the cream.

Step 4

Once all of the potatoes are sliced, layer them into the dish, overlapping each slice and covering with cream. Season each layer with salt and pepper (and the sieved garlic if required). Keep layering until the potatoes are just below the top of the dish

Step 5

Bake for 60-75 minutes until the potatoes are tender and the top is golden. Allow to stand for a few minutes before serving