The French heirloom, dauphinoise potato, has undergone a subtle Indian twist! This easy potato dauphinoise with cardamom is made with only 4 very simple and easy-to-find ingredients. Serve alongside a variety of dishes for the best luxurious side dish!
DAUPHINOISE POTATO WITH CARDAMOM
Could there BE anything better than a potato dish? Potatoes covered in double cream, that's what.
Give your meal the VIP (very important potato) treatment with the addition of cardamom spice.
Why add Cardamom?
The delicious medley of cardamom and cream is unsurpassed and the two go beautifully together in this French-fusion recipe.
Cardamom is used in abundance in Indian cooking in both sweet and savoury dishes. Most often, green cardamom is used in sweets and black cardamom in robust curries.
You also have the option of using the pod whole or using cardamom seeds or cardamom powder.
Cardamom is a spice that is great for digestion and so is usually added to rich Indian food as it is heavy. Similarly here, the aromatic and floral cardamom cuts through the rich creaminess and helps make it a little lighter.
We love utilising cardamom, in particular, in our sweets. Some ideas can be found at our 19 Best Barfi Peda Recipe.
We love Cardamom flavours in Cardamom Chai and Cardamom Chai Kulfi.
We use black cardamom in homemade Curry Powder
And not only sweet and savoury, but you can use Cardamom in drinks too, like this Virgin Cardamom Mojito.
What makes Potato Dauphinoise different
Dauphinoise Potatoes do not have cheese and are made from cream, potato and seasoning only.
I personally love the flavouring without the cheese. I think cheese adds an extra savouriness and these potatoes have a creamy, buttery sweetness making them so much more ideal as a side dish.
However, I have seen a lot of contradicting information on Potato Gratin vs Dauphinoise - if you know what exactly the differences are, let me know in the comments!
Ingredients for perfect Cardamom Potato Dauphinoise
1. Potato!!! - See below for more information on the type of potato to use
2. Cream - we have used double cream here and no milk so this dish is extremely decadent. Double cream in the UK has 48% fat content. You could use a lower fat percentage cream such as single cream however, you will not get the same creamy flavour. Do not use milk alone, it is too thin.
3. Garlic - fresh garlic is minced and added to the layers of potato
4. Cardamom - we have used cardamom in two forms in this recipe. Firstly whole cardamom pods are added to the cream to infuse the cream with flavour. We have then finished the top of the dish with cardamom powder for an extra floral flourish!
What type of potato to use for dauphinoise
The age-old question for any potato recipe!!!
We want to use floury potatoes for this recipe so that the cream will get soaked up and the potatoes are deliciously soft underneath the silken creamy sauce.
Do not use waxy potatoes or potatoes that hold their shape as the potato layers will slip between each other and won't get you the perfect texture.
We used all-rounder potatoes which still gave us a wonderful finish.
How to slice perfect potatoes for dauphinoise
We want the potato slices to be as uniform as possible. Nobody likes half cooked and half uncooked potatoes in their meal right?
We want that creamy deliciousness to penetrate all the way through the potatoes and made them indulgent and soft.
A mandolin is definitely your best friend here. Not only will it give you potatoes that are all the same size but it will also save a lot of time! Win-win!!
How to layer Potato Dauphinoise
I do not think there is a steadfast rule in how you layer the potatoes but I have found that this method ensures that the dish has plentiful of flavour throughout.
Line the bottom of a casserole with a few layers of potatoes. Season with a little salt and pepper along the way.
When you have reached halfway, add half the minced garlic and some cardamom pods.
Add the rest of the potatoes and season with salt and pepper.
Pour over all of the cream then sprinkle cardamom powder.
You could also pour some cream as you go along but I do not think it makes much of a difference.
How to know potato dauphinoise are cooked correctly?
You know you have achieved the Perfect Potato Dauphinoise when a butter knife slides through without any resistance, just like ... butter.
What do Potato Dauphinoise go with / How to serve Potato Dauphinoise?
I love Potato Dauphinoise with Nut Roasts or Mushroom Wellington.
You can also serve them alongside Herby Tofu Kebab and Orange salad or Zucchini and Green bean Salad
I'll admit something to you... I've totally done a Nigella and eaten these again late at night on their own. Shh.. 😜
Can you make Potato Dauphinoise in advance?
Dauphinoise Potato is a recipe that can so easily be made in advance. It keeps well and doesn't lose its taste or texture if made a day or so early!
Simply keep in the fridge covered in cling film so it doesn't absorb any flavours/odours from the fridge.
Can you freeze Potato Dauphinoise?
To freeze from cooked, allow to completely cool and then freeze covered in clingfilm and foil for up to 6 months. Cook from frozen for around 20/30 minutes until the cream is bubbling.
You can also freeze this dish uncooked. Follow the same freezing method above but cook from frozen for approximately 60-70 minutes or until the cream is bubbling and slightly browning on top.
Air Fryer Dauphinoise Potato / Air Fryer
To prepare Dauphinoise potatoes in the air fryer you'll need an air fryer and a baking tray (round or square) size depends on your air fryer capacity.
Make sure the pan/tin you are using has a little height just like this Bucket Style Baking Pan
Once you have thinly and evenly cut potatoes, spray the baking pan with oil.
Lay the all of the potato slices neatly in a stack. Place the pan in the air fryer. (Do not over fill the pan)
Air fry at 180C/360F for 18 minutes.
Whilst potatoes are air frying, mix cream, garlic powder and cardamom powder.
After the potatoes air fried, pour prepared cream over the potatoes and gently pressed so they settle with the cream.
Sprinkle black pepper powder, salt and place some cardamom pods (optional)
Again air fryer the potatoes with the cream mixture at reduced temperature of 150C/300F for 15-18 minutes or until potatoes are tender.
Leave the pan in the air fryer for 10-12 minutes after the air fryer is turned off, if the top layer of the potatoes is not light brown.
Heat of the air fryer will make the top layer little brown.
Easy Instant Pot Dauphinoise Potatoes
Layer half the potato slices in the Instant Pot ready tin
Pour half of the cream, cardamom powder, garlic powder, salt and black pepper powder.
Arrange the remaining potato slices and top with the rest of the cream, pepper and salt.
Cover the potato tin with aluminium foil.
Add water in the liner of the Instant pot, put a trivet and place a potato tin on it.
Close the lid, make sure sealing valve is on the SEALING position.
Select HIGH pressure and cook for 25 minutes.
Quick release, remove the potato tin from the Instant pot.
Remove the foil and place the potato tin under the grill/oven's broiler for 5-8 minutes or until the top is golden and little crispy.
Method (Oven)
CARDAMOM DAUPHINOISE POTATOES
Equipment
- Mandolin
- Cast iron Skillet 10"
- Garlic presser
Ingredients
- 500-600 g potatoes - 3 large
- 600 ml double cream
- 4 garlic cloves minced
- 6-8 cardamom pods
- ½ tsp. cardamom powder
- Sea Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to gas mark 2-3.
- Peel the potatoes and thinly sliced using a mandoline.
- Lay half of the potato slices in the skillet.
- Add minced garlic, cardamom pods and powder and sprinkle a little salt.
- Pour half of the cream.
- Lay rest of the potato slices, sprinkle salt and black pepper and remaining cream.
- Bake in the preheated oven 75 minutes or until the knife goes through with ease.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Tammy says
Oh I love the idea of cardamom in this! That's so warming to a comforting dish...perfect side for roasts! Cannot wait to make this for Easter!
Jacqueline Debono says
I love dauphinoise potatoes and yours look so so good. The addition of cardamom is intriguing. Looking forward to trying it!
Lori | The Kitchen Whisperer says
Oh my goodness this looks AMAZING!!! I’m all about letting the potato flavor shine through! And cardamom?! Genius!!!
Denise says
I am so excited to try this recipe! I bought some cardamon because I remember my aunt used to make this thick sweet coffee and add cardamon to it and I thought it was so good..that was years ago. So I bought cardamom and really didn't know what else to do with it until I stumbled upon this recipe! Thanks for sharing.
Kathryn says
I love new recipes with potatoes and this sounds so delicious and creamy! Can't wait to give it a try over the weekend.
Heather Perine says
Didn’t think cardamom would pair with the potatoes but wow was I wrong! So wonderfully flavorful and creamy and delicious!
Hayley says
@Heather Perine, thanks for your wonderful comments, so happy you tried this and enjoyed it.
Kayla DiMaggio says
I had never made a dauphinoise before and I have to admit that I was a little intimidated. However, your directions gave the perfect guidance and it was so delicious!
Hayley says
@Kayla DiMaggio, iam so happy that you enjoyed it, please also do try out our other recipes too, thanks
Lauren Michael Harris says
I love how unique this cardamom potatoes recipe is! I'm always looking for new side dishes so we don't get bored with the same old thing and this one was for sure a win!
Hayley says
@Lauren Michael Harris, thanks for your lovely comments please do try this and let me know.
Marta says
The addition of cardamom had me fawning over these potatoes dauphinoise! It was such a surprisingly good element of spice and flavor.
Hayley says
@Marta, yes i hope you try this out and please do try out our other recipes too, thanks
Annie says
I love nutmeg with potatoes but have never thought to add cardama! What a fun, delicious twist!
Hayley says
@Annie, yes you can add cardamom, its a delicious twist like you said, do try it and give your feedback, thanks