Dauphinoise Potatoes With Dried Mushrooms

6th July 2018

Interview: Adam Park
Photographs: Emile Dinneen

“Dauphinoise potatoes and roast beef is basically my dinner party that allows me to cook and drink at the same time. They’re a cinch to make.”
Jess Murphy, chef-owner of Kai, Galway

Serves 4


1kg waxy potatoes
A knob of butter
1 onion, sliced thinly into rings
A handful of dried mushrooms (Jess uses chanterelles)
Salt and pepper
500ml double cream
100g gruyere cheese, grated


Set your oven to 160ºC. Peel and thinly slice 1kg of waxy potatoes. Rub a shallow baking dish with butter. Layer the potatoes with the onions and mushrooms, seasoning with salt and pepper as you go. Scald the double cream in a pan, then pour it over the potatoes and top with grated cheese. Bake for an hour and a half, until the potatoes are soft and the top has turned golden brown.

Posted 6th July 2018

In Recipes


Interview: Adam Park
Photographs: Emile Dinneen