Imported from Instagram

Potato Dauphinoise

Name: Potato Dauphinoise
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 kg Maris Piper potatoes (Weigh after peeling; peeled and thinly sliced with a mandoline.); 600 ml Double cream (Also called heavy cream.); 200 ml Whole milk; 0.5 whole Nutmeg (Fresh, grated.); 4 sprigs Thyme (Use 2 sprigs in the cream; reserve the rest to finish.); 2 cloves Garlic (Grated.); 2 tbsp Butter (Plus extra as needed to grease the baking tray.); Salt (A big pinch.); Black pepper (A big pinch.); 100 g Gruyère or Comté cheese (Use 100–150 g, enough to cover the top; the post also suggests cheddar as an alternative topping.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Thinly sliced potatoes baked in herb- and garlic-infused cream, finished with a generous layer of cheese until golden and bubbling. A rich, comforting side dish for a roast dinner or festive meal.

8 servings90 minFrench

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Ingredients

1 kg Maris Piper potatoes (Weigh after peeling; peeled and thinly sliced with a mandoline.)
600 ml Double cream (Also called heavy cream.)
200 ml Whole milk
0.5 whole Nutmeg (Fresh, grated.)
4 sprigs Thyme (Use 2 sprigs in the cream; reserve the rest to finish.)
2 cloves Garlic (Grated.)
2 tbsp Butter (Plus extra as needed to grease the baking tray.)
Salt (A big pinch.)
Black pepper (A big pinch.)
100 g Gruyère or Comté cheese (Use 100–150 g, enough to cover the top; the post also suggests cheddar as an alternative topping.)

Steps

1
In a saucepan over medium-low heat, add the cream, milk, butter, grated nutmeg, grated garlic, 2 sprigs of thyme, salt, and pepper. Stir to combine and simmer for 10–15 minutes, until slightly thickened.
2
Preheat the oven to 180°C (350°F).
3
Peel the potatoes, then slice them thinly with a mandoline.
4
Grease a square 10 × 10-inch baking tray with butter.
5
Arrange a layer of potato slices in the prepared tray, followed by some of the cream mixture. Repeat the potato and cream layers until all the potatoes and cream mixture have been used.
6
Press baking paper over the layered potatoes.
7
Bake for 40 minutes.
8
Remove the tray from the oven and cover the top with the grated Gruyère or Comté cheese; cheddar is also suggested as an option.
9
Return the tray to the oven and bake for a further 15 minutes, until the top is golden and bubbling.
10
If the top is not browning enough, place it under the grill for a couple of minutes.
11
Finish with the remaining thyme and serve.

Notes

The audio transcript specifies baking covered for the first 40 minutes; the written recipe says to press baking paper over the dish before baking. The post gives a 100–150 g range for cheese and also mentions cheddar as an alternative. Extra butter is required to grease the tray, but no separate amount is stated. Serve with a roast dinner or salmon, as suggested in the audio.