Creamy pommes Dauphinoise

Creamy pommes Dauphinoise

By
From
Meat
Serves
6
Photographer
Dean Cambray

I can’t think of any potato dish that goes better with roast lamb. The main thing to remember is that this dish is best cooked very slowly so that the potatoes become lovely and creamy inside and have a golden crunchy crust on top.

Ingredients

Quantity Ingredient
50g butter
1kg waxy potatoes
600ml cream
4 garlic cloves, finely sliced
1 spirg rosemary
salt
freshly ground black pepper

Method

  1. Preheat the oven to 150ºC and grease a deep gratin dish with half the butter.
  2. Peel the potatoes and cut them into slices 0.5–1 cm thick. Arrange the potato slices in the gratin dish in overlapping rows.
  3. Combine the cream, garlic, rosemary and seasonings in a heavy-based saucepan. Bring to the boil then carefully pour over the potatoes. Dot the remaining butter over the surface and bake for 1 hour. Check from time to time to ensure the surface isn’t browning too quickly, and cover with aluminium foil if necessary.
  4. You can make the Dauphinoise potatoes ahead of time and reheat them slowly in a 150ºC oven for 20–30 minutes.
Tags:
Meat
Adrian
Richardson
La
Luna
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