Dauphinoise Potatoes, the Ultimate Christmas Side Dish

• total time: 1 hour 52 minutes

Ingredients

1kg potatoes (Maris piper or any fluffy potato)

700ml double cream

200mlwhole milk

3 cloves garlic minced

2 tbsp garlic butter

4 tsp fresh thyme (reserve one tsp for topping)

1 bay leaf

1 tsp fresh nutmeg

1-2 tsp salt

1 tsp pepper

150g Gruyère

Directions

In a pot heat your cream, milk, garlic cloves, butter, thyme, bay leaf, nutmeg, salt and pepper. Heat on low for 25-30 mins to infuse the cream mixture.

Peel and slice your potatoes 1/4cm in thickness, I like to use a mandolin.

Preheat your oven to 160°c (fan). Add a thin layer of garlic butter to your dish, then add a layer of the sauce and create a layer of potato slices and then more sauce.

Repeat until you run out of potatoes and add the remaining sauce to the top layer with salt, pepper and more fresh nutmeg.

Cover with foil or parchment paper and bake for 40-50 mins covered.

Remove cover, add remaining thyme and Gruyère cheese. Bake for 25-35 mins @ 170°c until nice and golden. Allow to sit for 10 mins before slicing.

Enjoy

Mr Grubworks x