I absolutely LOVE potato dauphinois. They’re really easy to make and they taste unbelievably good! This time, I decided to add sweet potatoes into the mix, just for a change and it was divine! Please give it a go.
500g potatoes (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
500g sweet potatoes
300ml full fat milk
284ml carton double cream
2 garlic cloves, peeled and halved
2 sprigs of fresh thyme, plus extra for sprinkling
pinch of freshly grated nutmeg
25g Parmesan cheese, freshly grated.
sea salt and freshly ground black pepper
Preheat the oven to 170C/325F/Gas 3. Rub the butter all over the surface of a large gratin dish.
Peel and slice the potatoes to a width of 3mm and pat dry. Keep them covered with a tea towel while you prepare the rest of the ingredients.
Pour the milk and cream into a saucepan. Add the garlic and thyme.
Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
Start to layer the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer.
I started with the white potato then the second layer was sweet potato.
You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
Once you have finished, arranging them a bit more carefully towards the top, pour over the hot milk and cream mixture.
Scatter the cheese over the top.
Then bake for about one hour, until golden and tender.
Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.
Rich and delicious…what can be better?
This is also a great dish to make in advance and re-heat.