Manchego Dauphinoise

12 March 2018 — Dinner, Lunch

Manchego dauphinoise


Serves 6-8

1 large garlic clove

500ml full fat milk



900g potatoes

175g grated Manchego DOC

How to make it

Manchego DOC is wonderfully nutty with caramel flavour, which is why we recommend using this in your dauphinoise recipe. It’s the perfect side dish to roasted meat and steamed green vegetables.

  • Preheat the oven to 180°C/160°C fan/Gas 6.
  • Using a ceramic or glass baking dish, rub a cut garlic clove all over the sides and base
  • After a few minutes, grease the dish with butter
  • Peel the potatoes and slice as thinly as possible
  • Crush the garlic and add to a saucepan with the milk, salt and pepper, and the sliced potatoes
  • Simmer until the liquid thickens, then remove from heat
  • Add half the grated Manchego and let melt
  • Pour the entire contents into the baking dish, and arrange the potatoes so they are evenly distributed
  • Sprinkle the remaining Manchego over the dish
  • Bake the dauphinoise for 45 mins, or until it’s golden brown on the top and the potatoes are tender

Other recipes with Manchego:

Enchiladas make an excellent mid-week dinner that the whole family can enjoy. This version uses turkey making it a little healthier, and the nutty, buttery and mature Manchego adds wonderful depth of flavour.

Quesadillas are really easy to make and incredibly delicious. The recipe comes from Mexico so it’s only right to use a Spanish cheese and Manchego hits the spot with its nutty and caramel flavours.

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