Mustard and onion dauphinoise

Name: Mustard and onion dauphinoise
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 2 tbsp. olive oil, plus extra to grease; 3 large onions, finely sliced; 1½ tbsp wholegrain mustard; 2 tsp. dried thyme; 1 1/2 kg (3¼lb) floury potatoes; 600 mL tub double cream; 400 mL (14fl oz) whole milk; 2 g large garlic cloves, crushed; Handful fresh white breadcrumbs

This potato dauphinoise recipe is deluxe and delicious - the perfect side dish for a celebration meal.

By The Good Housekeeping Cookery TeamPublished: 08 April 2014

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Food, Ingredient, Cuisine, Dish, Recipe, Vegetable, Produce, Meal, Whole food, Vegan nutrition,

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 35 mins

Total Time:

2 hrs 5 mins

Ingredients

2 Tbsp. olive oil, plus extra to grease
3 large onions, finely sliced
1½ tbsp wholegrain mustard
2 tsp. dried thyme
1 1/2 kg (3¼lb) floury potatoes
600 ml tub double cream
400 ml (14fl oz) whole milk
2 g large garlic cloves, crushed
Handful fresh white breadcrumbs

Directions

1. Step 1
  Heat the oil in a large pan and gently cook the onions, covered, for 15min until completely soft - stir occasionally to make sure they aren't catching (add a few drops of water if they are). Stir in the mustard, thyme and some seasoning; transfer to a bowl.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6 and thoroughly grease a 3 litre (5¼ pint) ovenproof serving dish (not too deep). Peel the potatoes and slice into 3mm (⅛in) rounds -
  a mandolin is helpful for this. Put the potato slices into the empty large pan with the cream, milk, garlic and plenty of seasoning. Bring to the boil.
3. Step 3
  Pour potato mix into the prepared dish and level the slices as much as possible. Top with onion mix and cover with foil.
4. Step 4
  Cook for 45min, then take off foil, scatter over breadcrumbs and return to the oven, uncovered, for about 25min or until golden and the potatoes are completely tender (test by pushing a knife into the mixture - it should go through easily). Serve immediately.
  
  Have a look at some more triple-tested dauphinoise recipes:
  
  Dauphinoise potatoes
  
  Individual Celeriac dauphinoise
  
  Mustardy celeriac dauphinoise
  
  Celeriac dauphinoise

Per Serving:

Calories: 612
Fibre: 5 g
Total carbs: 40 g
Sugars: 8 g
Total fat: 46 g
Saturated fat: 27 g
Protein: 8 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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