Ultimate Potato Dauphinoise
Andy Bates
From Culinary Classics with Rosemary Shrager and John Whaite on the 'Big Eat' for Food Network UK...
The first dish I was ever taught to cook in a restaurant at Reads, Kent by my good friend James McLean. You can't rush a dauphinoise and need to make sure every layer is seasoned and placed neatly. It takes time, but when well done... It's totally worth it. It can be cooked a day in advance, portioned and reheated for your party the next day.
My ultimate potato dauphinoise
Ingredients
- 1.5kg floury potatoes, such as Maris piper
- 500ml double cream
- 3 garlic cloves
- 1 sprig of fresh rosemary
- 1 small onion, peeled and halved
- 150g Gruyere cheese, grated
- Salt and pepper
- Oil
Method
Pre-heat the oven to 160°C. Peel the potatoes and place them whole into cold water.
Pour the cream into a pan, and then add the garlic, rosemary and the onion. Heat them to a boiling point and simmer for 5 minutes.
Allow them to cool slightly, then strain into a jug or another pan. Slice the potato directly into the warm, flavoured cream. Lightly cover your dish with a thin layer of oil. Once the potatoes and cream are well mixed, begin to layer the potato into your dish, adding some Gruyere cheese and seasoning between each layer.
Once the dish is full and you’ve used all the cheese. Pour a little cream over the top to help the cooking process.
Bake in a bain marie by placing the dish into a larger dish and filling halfway with hot water, then put it into the oven for 1 – 1 ½ hours. Once cooked, rest it for 10 minutes and then serve it.
