Next level dauphinoise potatoes
Give a try to these delicious creamy dauphinoise potatoes, that make an excellent side dish for a roast party dinner. We’ve added some extras for added oomph.
- Prep: 30 mins
- Cook: 1 hr and 10 mins
- More effort
- Serves: 8 – 10
Ingredients
Method
Step: 1 Strike the bay and thyme, and put them into a saucepan with the cream, crème fraîche, nutmeg, and one-half of the garlic clove. Season liberally. drive to boil, now seethe for 2 mins. Put aside to cool and infuse.
Step: 2 Turn oven to 180C/160C fan/gas 6. Scatter the cut side of the remaining half of the garlic with salt and use it to pat the inside of a large rectangular gratin dish. Butter the dish, and liquefy the left butter in a saucepan.
Step: 3 Slice the potatoes thinly using a mandoline and heap them in piles. Solidly pack the stacks widthways in the dish, ranking on their side, using only as many as will comfortabily fill the dish. Shear the warm cream over the potatoes, weigh down on the herbs as you do so. Bake for about 1 hr or till the potatoes are cooked through and crunchy on the top, skimming with the liquefy butter midway through. Let it cool for around 10 mins, and serve scooped direct from the dish.
