Learn how to make dauphinoise potatoes with this delicious method which blends cauliflower and turmeric beautifully into a creamy consistency.
For this recipe, wash and slice the raw potatoes into pieces no thicker than 5ml. Place in a bowl of cold water to prevent them from browning and set aside.
Preheat the oven to 200°C/180°C fan. Take a small ovenproof dish and brush the inside with oil.
Put the milk, crème fraîche, coriander, cumin, bay leaf, garlic and ground turmeric in a saucepan and season with salt and pepper. Bring just to the boil, then add the drained potato, followed by the cauliflower (including all the little bits that have come loose – note that the cauliflower will just break the surface, this is fine) and simmer for 10 minutes, or until the potatoes are just tender.
Transfer everything into the prepared dish, holding back half of the liquid (you want to be able to clearly see the potato and cauliflower). Top with salt, black pepper and chilli flakes and place in the oven for 25 minutes.
Check out this easy recipe video below many others potato recipe videos on our video hub.
300g Rooster potatoes, washed and thinly sliced into pieces no thicker than 5mm (then placed in a bowl of cold water to prevent them from browning)
200g cauliflower, trimmed into florets and sliced into pieces slightly thicker than potato
150 ml milk (whole or semi skimmed)
100ml half fat (full fat) crème fraîche
1tsp groundnut oil (or another flavourless oil
2 cloves garlic, finely chopped or grated
1 bay leaf
1tsp ground turmeric
1tsp coriander seeds, lightly crushed with a pestle and mortar
1tsp cumin seeds, lightly crushed with a pestle and mortar
sea salt and freshly ground black pepper
pinch of chilli flakes