Imported from Instagram

Honey & Mustard Dauphinoise

Name: Honey & Mustard Dauphinoise
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 large white onion (chopped); 6 garlic cloves (chopped); 2 tbsp olive oil; 2 tsp mustard; 0.5 tbsp honey; 8 large white potatoes (peeled and thinly sliced); 1 handful fresh thyme (plus more for topping, if desired); 500 ml double cream; 500 ml milk; 200 g Gruyère cheese (grated; the author suggests adding more for topping if desired)

Recipe by Ruby @rubys.food · Instagram

Imported by Blak Rabbit on SeeMeCook

A creamy potato dauphinoise layered with Gruyère and flavored with sweet honey, mustard, garlic, onion, and thyme. The potatoes are simmered in the cream-and-milk mixture before baking until tender and golden.

8 servings100 minFrench

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Ingredients

1 large white onion (chopped)
6 garlic cloves (chopped)
2 tbsp olive oil
2 tsp mustard
0.5 tbsp honey
8 large white potatoes (peeled and thinly sliced)
1 handful fresh thyme (plus more for topping, if desired)
500 ml double cream
500 ml milk
200 g Gruyère cheese (grated; the author suggests adding more for topping if desired)

Steps

1
Preheat the oven to 180°C (350°F).
2
Chop the onion and garlic.
3
Add the chopped onion and garlic to a pan with the olive oil, honey, and mustard.
4
Cook the onion and garlic mixture over low heat until soft.
5
Meanwhile, peel and thinly slice the potatoes.
6
Add the double cream and milk to the pan.
7
Add the sliced potatoes and thyme to the pan.
8
Simmer for 20 minutes, stirring often so the potatoes cook evenly, until the potatoes are soft.
9
Layer the potatoes into a baking dish, followed by a layer of grated Gruyère. Repeat the layers until the dish is full.
10
Top the dauphinoise with the remaining cheese.
11
Bake for 1 hour, until all the potatoes are cooked through and the top is golden.
12
Top with more cheese and thyme, if desired, before serving.

Notes

The source does not specify the baking-dish size or the exact amount of optional additional cheese and thyme used for topping. The transcript describes this as a creamy honey, mustard, and thyme variation on dauphinoise.