Potatoes Dauphinoise
I like my potatoes dauphinoise strongly flavoured with garlic, tending more towards dry with most of the cream absorbed by the potatoes and a crunchy top layer of potatoes that have been genereously covered in parmesan before cooking. If you don't want it quite as dark, you could always cover them with foil for the first half hour or so of cooking. Having never been inclined to do this myself, that length of time is a guess so you could always cover them up when they're nearly dark enough instead, if you want to play it a bit safer.
Stats
Serves: 2 greedy people
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Ingredients
- 500g King Edward potatoes
- 3 small garlic cloves
- 1tsp fresh thyme leaves, chopped
- 300ml double cream
- 200g fresh parmesan, grated
- Salt and Pepper
Method
- Pre-heat the oven to 140 degrees fan assisted
- Peel and thinly slice the potatoes to about a 2mm thickness
- Give the potatoes a quick rinse and then leave them to drain
- Peel and slice the garlic, as thinly as you can
- Drain off any remaining water on the potatoes, giving them a gentle squeeze to help
- Combine the potatoes, garlic, thyme and double cream in a bowl, mixing well to ensure that everything is well combined and that all the sliced potatoes are separated
- Season well, tasting the cream to check
- Pack the mixture into an oven dish (mine was a Pyrex dish sized 15cm Length x 10cm Width x 6cm Height), making sure to get all the cream off the sides of the bowl
- Cover the top with the parmesan
- Cook for 1.5 hours in the oven
Check for firmness with a sharp knife after an hour as the potatoes may cook a little quicker for you, depending on your oven and the temperature of the potatoes/cream before they go into the oven. If they're ready a little early, cover with foil and a clean tea towel, they should still be plenty warm enough when you bring everything else to the table.