Dauphinoise Potatoes

 Dauphinoise is a lovely rich French dish, which is made up of thinly sliced potatoes, garlic and cream. Baked and served usually in a shallow gratin dish.

My version uses mature cheddar and gruyere for a richer savoury note. Thyme adds a herbal pungency and the parsley adds a light finish to the dish.

This recipe would be a great side dish to accompany any sorts of meat, fish and vegetables.

Preheat the oven to 180C.

Thinly slice 4-6 medium sized potatoes, best to use a floury variety. Par boil for no longer than 5-6 minutes drain and place to one side.

Make a rue in a small saucepan by melting a large knob of butter in the pan. Add around 1tbsp of plain flour, stir to a make a paste and cook for a minute. Pour in milk little by little stirring constantly until the rue thickens. Take off the heat and stir 150ml of double cream, 60g of cheddar and 60g of gruyere. Stir until the cheese has melted into the rue. Season with pepper and add a couple of sprigs of fresh thyme.

Layer the potatoes in a shallow dish then pour the rue all over. Grate a little cheese over the top and place in the oven for 20-30 minutes until golden and bubbly.

Chop parsley and sprinkle over the top then serve.