Double Decker Dauphinoise Potatoes
Pure decadence! This is a delicious twist on the classic Dauphinoise potatoes dish. A smooth creamy layer of spring onion studded mash, topped with cheesy potato topped slices all cooked in a rich creamy sauce. The perfect accompaniment to all kinds of main courses.
Equipment
- 1 Saucepan
- 1 Knife
- 1 Potato masher
- 1 baking dish
- 1 Measuring Jug
- 1 weighing scales
- 1 Grater
Ingredients
- 4 medium to large potatoes
- 4 spring onions
- knob butter
- 2 tbsp double cream
- salt & pepper
- 20 grams gruyere, grated
- 20 grams gouda, grated
- 200 ml milk
- 200 ml double cream
- 2 tsp wholegrain mustard
- 2 cloves garlic, crushed
- 1/2 tsp grated nutmeg
- few sprigs fresh thyme, leaves removed
Instructions
- Preheat oven to 190C
- Boil two of the potatoes until soft and then mash with butter and cream. Add salt and pepper then stir in the finely chopped spring onions and both cheeses, reserving a little of each for the topping
- Grease a baking dish and tip in the mashed potato mixture, smoothing the top
- Finely slice the remaining potatoes and arrange on top of the mash, covering all the surface
- Combine the milk, cream, mustard, garlic, nutmeg, thyme leaves and season with salt and pepper. Pour over the sliced potatoes.
- Cover with foil and place in the oven to cook for 45 minutes
- Remove the foil and top with the reserved cheeses
- Return to the oven for a further 30 minutes until golden and the potatoes slices are soft.
