Pommes dauphinoise

Pommes dauphinoise

By
From
French Lessons
Serves
8
Prep
30 mins
Cooking time
45 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200ml cream
3 garlic cloves
3 sprigs thyme
splash vegetable oil
6 all-purpose potatoes, peeled
salt
pepper
50g mixed gruyere and parmesan cheese, grated

Method

  1. Preheat your oven to 190°C. Put the cream, garlic and thyme in a small saucepan and heat gently. Simmer for 5 minutes to infuse. Strain through a fine sieve and set the infused cream aside.
  2. Line a small roasting pan, about 15 cm x 20 cm x 4 cm, with baking paper. Brush the sides of the pan with the vegetable oil. Use a mandoline or very sharp knife to slice the potatoes as thinly as possible. Arrange a layer of potato slices on the bottom of the pan. Season with salt and pepper, sprinkle on a little cheese and drizzle with the warm cream. Continue layering to the top of the tin, reserving a little of the cheese. As you go, press the layers down firmly into the base of the pan to eliminate any gaps or air pockets.
  3. Cover with foil and bake for 30 minutes until the potatoes are nearly cooked. Remove the foil and increase the oven temperature to 220°C. Sprinkle on the remaining cheese and bake until crisp and golden brown. Serve piping hot, or keep in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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