Potatoes Dauphinoise

As found on BCC Good Food, with slight modification. Parboil the potato slices for about 4 minutes. (Optional - you can use Mature Ceddar in place of the parmesan)


1.Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.

2.Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.

3.Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.

Make ahead
Cook in advance, then slice it into 6 portions and keep in the fridge. Reheat to serve.



For Greasing Knob Butter @
Potatoes 1 Kg
Full-fat Milk 150ml
Double Cream 142ml
Clove Garlic 1
Sprigs Of Thyme 2
Nutmeg Pinch
Parmesan 25g

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