Potato Dauphinoise

Lara’s husbands FAVOURITE steak side dish!


Serves 2

Knob of salted butter

350gm potatoes

50ml full-fat milk

50ml carton double cream

2 garlic cloves, peeled and halved

3 sprigs thyme

Pinch freshly ground nutmeg

25gm grated parmesan

25gm grated gruyere


Heat the oven to 160ºC/180ºF/GAS MARK 4. Butter a small oven dish with plenty of butter, ensuring all sides and bottom are coated well.

Peel and slice the potatoes, to the width of a £1 coin and pat them dry.

Pour both the milk and cream in to a saucepan, add 2 sprigs of thyme, garlic and nutmeg. Warm, but do not boil. Add the potatoes to the liquid for 10 minutes. Take out the thyme and garlic.

Carefully layer half the potatoes in to the oven dish, season the layer well and pour over half the liquid. Repeat until all the potatoes have been used. Sprinkle the leaves from the final piece of thyme on the top along with both grated cheeses.

Bake for 1 hour – 1 hour 15 mins, until the potatoes are tender when pierced with a skewer, and the grated cheese is golden.