Recipe for Potato and Hazelnut Dauphinoise – with cream and fresh sage
2 large potatoes – thinly sliced
250ml (1 cup) fresh cream
salt and freshly ground black pepper, to taste
45ml (3 tbsp) fresh sage
80g hazelnuts, roasted, roughly chopped
60ml (¼ cup) butter
Preheat the oven to 180°C and lightly butter a baking dish.
Place half of the potatoes into the prepared dish and top with a little of the
cream, sage, hazelnuts and season. Continue to layer until all of the
ingredients are used.
Cover with foil and bake until cooked through and golden, about 45 minutes.
Melt the butter in a frying pan until just golden, add the whole sage and fry
Pour the burnt butter and sage over the potatoes and serve.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.