Dauphinois Potatoes


  • 1 kg Potatoes with firm flesh
  • 1 garlic clove
  • 50 gr butter
  • 30 cl whole milk
  • 30 cl liquid cream
  • fine salt, pepper, nutmeg


Peel and wash the potatoes. Slice them into thin rounds (2-3 mm) using your mandoline.
Cut the garlic clove in half and rub it on your baking dish.
Butter the baking dish.
Lay out your potato slices flat, season with salt, pepper, and add nutmeg to your liking.
Pour the cream and milk over them. Mix gently.
Bake for 45 minutes to 1 hour in a preheated oven at 180°C

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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