Indulgent Dauphinoise « « Keep Cookin' Keep Cookin'

These indulgent dauphinoise have always been a hit as a side with roast meat at dinner parties, or a special treat on a Sunday for the family, I haven’t met anybody yet who hasn’t enjoyed their decadence.

To make a lovely creamy potato dauphinoise, you need to buy a waxy potato variety that will retain its texture as it absorbs liquid I like to use desiree . A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

Equipment needed: Potato peeler, Mandolin, Large Saucepan, Colander, Large Bowl, Large Ovenproof Dish, Shallow Baking Tray

Ingredients:

600g waxy potatoes (such as Desiree)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

Method:

Preheat the oven to 200C, Gas 6. Peel the potatoes, thinly slice ideally with a mandolin to thickness of about a pound coin. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
Slide the potatoes into the pan and stir gently. Simmer for about 5 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
Pour a little more of the milk around the sides, but not too much – just enough to moisten. Sprinkle over the last of the cheese.
Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to stand for 10 minutes before serving.
Enjoy!