Herb and Lemon Potato Salad
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Springbok Dauphinoise Potatoes


March 24, 2017

I have been making this little dish for years now, and I just love it! But a few years ago, I went to go see a chef friend of mine up in Malham cove, North Yorkshire and ended up helping him in the kitchen, as you do! I was gob smacked, to say the least! He asked me to put some zest of an orange through the mix and was blown away! And have been making it the same way ever since, the fragrance of this dish is mind blowing and goes well with any lamb dish.

  • Prep: 20 mins
  • Cook: 45 mins


1Heat oven to 190C.

2Tip the cream, milk, orange juice, zest, rosemary, nutmeg and garlic into a large saucepan and bring to a simmer.

3Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

4Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

5Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

6Pour over the garlic infused cream (discarding the garlic and rosemary) – just enough to seep through the layers and leave a little moisture on the surface.

7Scatter over the grated cheese, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.


500 ml Double Cream

500 ml Milk

3 Garlic clove

1-2 Navel Oranges (zest and juice)

Sprig of Rosemary

Nutmeg powder

Sea Salt

Cracked Black Pepper

8 Large King Edward or Maris Piper Potato

Gruyere Cheese (Love it!)


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