Wealden Times | WT234 | November 2021 | Christmas Gift supplement inside

Dauphinoise Potatoes
Prep time: 15 mins Cooking time:
Around 45 mins Serves 4-6
This is a glorious creamy potato
dish, flavoured with Gruyère cheese
and garlic. It can be cooked the day
before and simply reheated when
ready to serve. It’s super quick to
make if you use a food processor.
The slicer attachment will cut
the potatoes perfectly, while the
grater function will make quick
work of preparing the gruyere.
• 900g floury potatoes
(I use Maris Piper)
• 200ml double cream
• 500ml milk
• 180g Gruyère
• nutmeg, grated
• 1 garlic clove, peeled and cut in half
1. Preheat the oven to 180˚C. Rub
the garlic clove over the inner edges
and bottom of a large gratin dish.
2. Peel and slice the potatoes very
thinly, using either a mandolin, knife or
the slicing function on a food processor.
3. Bring the cream and milk to a
simmer in a large saucepan. Add
the potatoes, salt and pepper, and a
generous portion of grated nutmeg. Stir
to ensure all the potatoes are covered
with the cream mixture. Lower the heat
and cook for 10 minutes. Stir every 2
minutes to ensure they are not sticking.
4. Add the Gruyère, stir and cook
for a couple of minutes more. Pour
the potatoes into the prepared gratin
dish, make sure they are evenly
spread and cook for 30 mins until
golden and bubbling. You can now
serve, or the dish can be chilled
and reheated by putting back in
a hot oven for 15-20 mins.
Plate,
bowl,
teatowel and pot
all Kagu Interiors
kagu-interiors.co.uk, as
before; glass acorn bauble,
from a selection, Rising
Star Tenterden @
risingstarkent