Potato Dauphinoise
Ingredients
- 1.2kg (2.6lbs) - Sebago, Maris Piper or Russet Potatoes, Thinly Sliced
- 600ml (2 ¾ Cups + 1 Tbsp) - Thickened Cream
- 2 ½ Tbsp (35g) - Unsalted Butter, Cubed
- 3 - Garlic Cloves, Minced
- 5g (0.2oz) - Thyme, Roughly Chopped
- 260g (9.1oz) - Mozzarella Cheese, Freshly Grated
- 100g (3.5oz) - Gruyere Cheese, Freshly Grated
- Seasoning To Taste
Method
- Preheat oven to 180°c - 350°f.
- In a saucepan, add the thickened cream, unsalted butter, minced garlic, roughly chopped thyme & seasoning to taste. Place over medium-high heat, stir to combine & heat until just hot. Don't allow it to simmer or boil.
- Neatly lay ⅓ of the sliced potatoes into a 26cm x 18cm baking dish, completely covering the bottom. Pour over ⅓ or 200ml of the cream mix, sprinkle with ⅓ of the cheese mix & season to taste. Repeat 2 more times to create 3 layers. Don't cover the final layer with cheese. Reserve the remaining ⅓ of cheese mix for later on.
- Place a sheet of parchment paper over the top and cover the baking dish with aluminium foil. Bake in preheated oven for 1 hour. Carefully remove the aluminum foil & parchment paper, cover with remaining cheese mix & bake for a further 20-25 minutes or until the cheese is golden brown & has formed a crust. Remove & let cool for 15 to 20 minutes (this will make it easier to slice).
- Slice the dauphinoise into 6-8 portions, carefully scoop it out & serve as a side with all of your favourite proteins or salads. Dig in.
Calories 743kcalCarbohydrates 39gProtein 21gFat 57gSaturated Fat 35gPolyunsaturated Fat 2gMonounsaturated Fat 16gTrans Fat 1gCholesterol 202mgSodium 379mgPotassium 976mgFiber 5gSugar 2gVitamin A 2110IUVitamin C 42mgCalcium 484mgIron 2mg