Preheat the oven to 160℃. Grease a 20 cm baking tin with butter.
In a saucepan, combine the cream, milk, garlic paste and nutmeg.
Add half of the chopped thyme and half of the grated parmesan.
Cook over a medium-high heat until it reaches boiling point. Once boiling, take it off the heat and set aside. Taste for seasoning.
Use a vegetable slicer to thinly slice the potatoes to approximately 1-2mm thick.
Layer the potatoes inside the baking tin being sure to overlap each layer as you go.
Once you have layered half of the potatoes, pour over half of the cream mixture. Then proceed to layer the rest of the potatoes.
After they are all layered, pour over the remaining cream mixture so it almost covers all of the potatoes. You may need to use your hands to press them down slightly.
Sprinkle the remaining thyme and parmesan over the top and bake in the oven for 45-50 minutes until it is golden on top and tender through to the middle.
You can serve it immediately, or if you want to go for nice presentation follow these next steps..
Leave the dauphinoise to cool down to room temperature. Place a piece of baking paper over the top and then weigh it down with anything heavy to press it down.
Leave it in the fridge for 8 hours or overnight.
Once you want to serve it, cut it into portions and bake it for 15 minutes at 180℃.
1 comments on “Potato Dauphinoise”
Saw the recipe on instagram originally and thought I would give it a go, AMAZING is all I can say. I will be making this again and it’s true it tastes great if you eat it the day after.