Dauphinoise Potatoes (BBC Good Food)

Tempo

1 hr 5 min

Picante

Dificuldade

Médio

Rende

8porções

Ingredientes

500 ml

double cream (creme de leite fresco 35% gordura)

500 ml

milk (leite integral)

garlic cloves (alho, descascados, inteiros)

large King Edward or Maris Piper potatoes (batata asterix, sliced 3-4 mm thin)

100 g

grated gruyère cheese (queijo gruyère ralado — optional but iconic)

Salt + freshly ground black pepper

Knob of butter, for the dish

Modo de preparo

01**Preheat AFO** to 190°C / 170°C convection / gas 5.
02**Infuse cream.** Pour cream + milk + whole garlic cloves into a large saucepan. Bring to a simmer over medium-low. Season with salt + pepper.
03**Slice potatoes** very finely — 3-4 mm rounds (use a mandoline if you have one; or a steady knife). No need to peel if young/thin-skinned.
04**Par-cook.** Add sliced potatoes to the simmering cream. **Simmer 3 min** until just cooked but holding shape. Stir gently — they sink and stick; lift from the bottom.
05**Layer.** Butter a wide, shallow ovenproof dish (24 × 30 cm or similar). Lift potatoes out with a slotted spoon; arrange in the dish, about 5 cm deep, in overlapping layers.
06**Pour cream.** Discard garlic cloves. Pour the garlic-infused cream over the potatoes — *just enough* to seep through the layers + leave a little moisture on the surface. You'll likely have some cream left over (use for soup or *pão de queijo*).
07**Top.** Scatter the grated gruyère evenly over the top, if using.
08**Bake** 30 min convection. Check for browning. If not deep golden, raise temp to 200°C for **final 5 min.**
09**Rest 10 min** before serving — it sets up.

Dauphinoise Potatoes (BBC Good Food)

French gratin. Sliced potatoes par-cooked in garlicky cream, layered, topped with gruyère, baked until bronzed. Goes with everything — beef, lamb, chicken, fish, a vegetarian main. The richest potato side known to humankind.

Heat: 0/5.

Variations

Without cheese: more traditional Dauphinoise (the "gratin dauphinois" purist version). Equally delicious.
Thyme: scatter thyme leaves over the layered potatoes before pouring cream.
Nutmeg: grate a pinch over the top before baking.
Lighter version: swap 250 ml of cream for milk (less rich, but ok).

Notes

Potato variety in BR: batata asterix (yellow flesh, slightly waxy) is the best sub for King Edward. Batata inglesa works but goes more mushy. Avoid batata-doce.
Slicing thickness: 3-4 mm is the sweet spot. Mandoline (with safety guard) is your friend. Don't slice thicker — it won't cook through.
The simmer-in-cream step is what gets the inside cooked without overcooking the surface during the oven phase. Skip it and you get crunch in the middle.
Cream + milk ratio: the 1:1 cream:milk blend keeps it from being heart-stoppingly heavy. Pure double cream version exists too.
Make-ahead: can be baked, cooled, refrigerated 24 hr; reheat at 180°C convection 20 min to fully heat through.
Why AFO not basket: the dish wants even radiant heat from above; the air fryer oven's bake mode is ideal.