Classic Potato Dauphinoise
Rich, creamy, indulgent potato dauphinoise infused with garlic and rosemary. The perfect accompaniment to meat dishes and roast dinners.
Medium sized baking dish
- 1 kg peeled maris piper potatoes
- 6 cloves of garlic, minced
- 300 ml double cream
- 2 tbsp fresh rosemary, finely chopped
- 100 g extra mature cheddar
- Lots of cracked black pepper
Pre heat your oven to 200c
Peel your potatoes and slice them widthways to the thickness of a £1 coin. Par boil for 5 minutes until tender but still holding their shape. Rinse with cold water so you can handle the slices.
To a measuring jug add your cream, minced garlic, chopped rosemary and season well with salt and cracked black pepper. Mix well to fully combine.
To a medium size baking dish add a layer of potato slices, ensuring that the slices overlap each other a little. Spoon over a light layer of the creamy mixture, followed by a sprinkling of cheddar. Repeat the process until you have top your baking dish. Finish the final layer with the rest of your cream and a final sprinkling of grated cheddar.
Bake for 40 minutes.