Recipe

Nici Wickes' best potatoes ever

Scalloped potatoes, potato gratin, dauphinoise… These dishes get us swooning at their sheer comfort. Feel free to make this delicious potato dish ahead of time and reheat, especially when planning for a dinner party.

By Nici Wickes
  • 15 mins preparation
  • 1 hr cooking
  • Serves 10 - 12
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Ingredients

  • 100 g butter
  • 2 kg potatoes, peeled and thinly sliced
  • 2 medium onions, thinly sliced
  • 6-8 sage leaves
  • freshly ground black pepper
  • 1/2 cup cream
  • 2 cups chicken or vegetable stock
  • 2 tbsp wholegrain mustard

Method

  • 1
    Preheat the oven to 180°C. Generously coat a large ovenproof dish with some of the butter.
  • 2
    Layer half of the potatoes in the dish and sprinkle over the sliced onions. Scatter the sage leaves over and season with pepper. Add the remaining potatoes and dot with butter.
  • 3
    Mix together the cream, stock and mustard, then pour over. The liquid level should come about ¾ of the way up the potatoes in the dish, but this will depend on your dish size.
  • 4
    Cover tightly with foil and bake in the preheated oven for 1 hour or until the potatoes are tender. Remove the foil for the remaining 10 minutes of cooking so that the top turns golden. Leave to sit for 10 minutes before serving.

Notes

We tend not to season this dish with salt as the stock will likely be salty enough.

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