 |
 |
Potato Dauphinoise |
Ref Original / Date Edit / Create New |
Ingredients:
| 600g waxy potatoes (such as Maris Piper) 350ml milk 350ml double cream 1 large garlic clove, sliced 1 thyme sprig 1 bay leaf 90g Gruyère cheese, grated Sea salt and freshly ground black pepper |
Method:
- Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
- Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
- Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
- Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
- Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.