Dauphinoise potatoes - a2 Milk™

Dauphinoise potatoes

Preparation: 20 mins

Cooking: 1 hour 30 mins

Yield: 8 serves


  • 2 large onions – peeled and finely chopped
  • 2 garlic cloves – peeled and crushed
  • 1 pint (570ml) whole a2 Milk™ Blue
  • Salt and pepper to taste1 tbsp olive oil
  • 6-8 large jacket potatoes –washed and thinly sliced
  • Directions

  • Preheat the oven to 180⁰C, and grease a roasting dish.
  • In a frying pan, add the olive oil and onion, and gently fry for around 2-3 minutes until softened.
  • Add the garlic and continue to fry for 1 minute before removing from the heat.
  • Place a layer of potato slices in the roasting dish, sprinkle with the onion, garlic, salt and pepper, and then repeat.
  • Continue until you have at least 4 layers.
  • Pour the a2 Milk™ over the top until the top layer is just covered.
  • Roast in the oven for around 1hr 30 minutes, until the potato is soft

Recipe Source:

By Nathalie Dyson-Coope
Recipe courtesy of The Intolerant Gourmand

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