Dauphinoise potato surprise
Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography by Alan Benson
Dauphinoise potato surprise
Luxuriously creamy potatoes baked until golden.
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Serves: 4-6
Ingredients
- 30g butter (melted plus extra for greasing)
- 2kg all-rounder potatoes peeled
- 250ml double cream
- 1 tbsp Dijon mustard
- ½ tsp ground nutmeg
- 2 garlic cloves minced
- 325g Gruyère or Cheddar cheese grated
- thyme leaves to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a baking dish with butter. Bring a large saucepan of salted water to the boil and add half of the potatoes. Cook for 15 minutes, or until tender, then drain and mash in a large bowl.
Step 2
Thinly slice the remaining potatoes using a mandoline (or a sharp knife), ensuring the slices are even.
Step 3
Combine the butter, cream, mustard, nutmeg and garlic in a jug. Season well with salt and pepper. Stir half of the cream mixture into the mashed potatoes.
Step 4
In the prepared dish, spread the mash evenly, then place the sliced potatoes on top. Pour the remaining cream mixture on top. Cover and bake for 50 minutes, or until the potatoes are soft.
Step 5
Uncover, sprinkle with the cheese and bake for 10 minutes more, until golden. Let stand for 5 minutes, then garnish with thyme and serve.
