Sides - Dauphinoise potatoes - Jansson's Temptation

Dauphinoise potatoes - Jansson's Temptation

 Hawksmoor
23-Dez.-24
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Ingredients:

Serves 4 - need check size of dish and update these quantities

  • 1kg Potatoes thinly sliced
  • 650ml milk
  • 650ml double cream
  • 1 head of garlic cut in half
  • ½ bunch of rosemary
  • Maldon sea salt and freshly ground black pepper
  • 100g salted anchovies, roughly chopped

Method:

  1. Preheat oven to 140°C. 
  2. Place milk, double cream, halved head of garlic and rosemary in saucepan and bring to the boil.
    When it has reached boiling point, turn off the heat, season and leave to one side for 20 minutes to infuse.
  3. Thinly slice the potatoes on a mandolin and layer them with the anchovies in a gratin dish.
  4. Pass the cream mixture through a fine sieve to remove any lumps and pour over the potatoes.
  5. Cover the dish with tin foil and cook for around 2 hours (ready when knife pierces the potatoes with ease.
  6. Uncover and return to the oven to crisp the top
  7. Allow to rest for 10 minutes before serving