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Extra Cheesy Garlicky Dauphinoise

Extra Cheesy Garlicky Dauphinoise

with Cheddar Cheese | Perfect for sharing
4.5(733)
Mimi Morley
Mimi MorleyUpdated on March 05, 2026
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Calories
: 
576 kcal
Protein
: 
17.8g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

Energy (kJ)2408 kJ
Energy (kcal)576 kcal
Fat35.1 g
of which saturates21.8 g
Carbohydrate51.5 g
of which sugars5.8 g
Dietary Fibre5.2 g
Protein17.8 g
Salt1.8 g
Potassium1044.5 mg
Calcium22.1 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Colander
•Grater
•Large Frying Pan
•Oven dish

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 0.5 tsp salt.

b) Peel and slice the potatoes into 1cm thick rounds.

c) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

d) Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander and set aside.

2

a) While the potatoes cook, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a gar lic press).

b) Grate the Cheddar. 

c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the shallot and fry until softened, 4-5 mins.

d) Stir in the garlic and cook until fragrant, 30 secs, then add the creme fraiche, veg stock paste and reserved potato water. Mix together, bring to the boil, then remove from the heat.

3

a) Stir the Cheddar and half the hard Italian style cheese into the creamy sauce. Season to taste with salt and pepper.

b) Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

c) Sprinkle the remaining hard Italian style cheese on top.

d) Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

e) Remove from the oven and tuck in.

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