Few foods are more versatile than the humble potato, which has endless cooking possibilities.
Britons are big fans of crispy roast potatoes, chunky chips, and creamy mash, but the dauphinoise kind is rarely made for everyday meals.
The recipe requires more effort than most spud-based dishes, though the payoff is a creamy delight that perfectly accompanies green vegetables and meat.
This classic dish has French origins and is traditionally cooked in the oven, but the Ninja test kitchen team has created a worthy air fryer alternative.
Complete with the same delicious components: sliced potatoes, garlic, cream, cheese and a sprinkling of black pepper; these potatoes dauphinoise are every inch classic but much quicker to cook.
Air fryer dauphinoise potatoes
Ingredients
1kg potatoes, peeled
Two garlic cloves peeled
50g butter
300ml double cream
200ml whole milk
Half tsp grated nutmeg
Salt and ground black pepper to taste
150g gruyere cheese, grated
Thyme sprigs to garnish
Method
This simple dish can be served alongside the meal of your choice, perhaps a ‘cheat’s’ Sunday roast or the Ninja test kitchen team suggested: “Top with gruyere cheese to make it more of a supper cheese.”
First, cut potatoes into thin slices by hand, in a food processor, or using a mandolin. Next, soak the spuds in water to soften them before proceeding to the rest of the dish.
Use peeled garlic to rub the inside of the cooking pot all over (this should be small enough to fit in the air fryer). Cut the remaining garlic into slivers.
Lightly butter the cooking pot over the bottom and sides and chop the remaining butter into little cubes.
Combine the double cream, milk and nutmeg in a bowl and pour a little into the cooking pot.
Drain the sliced, soaked potatoes and layer them in the dish with garlic, butter, salt and pepper. Pour over the cream mixture and sprinkle over the cheese.
Set your air fryer to 150C and the time to 50 minutes. Begin cooking straight away—there’s no need to preheat the fryer.
When cooking is complete, garnish with thyme sprigs and let the dauphinoise stand for a few minutes before serving.