DOMINO DAUPHINOISE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Domino dauphinoise image

This dauphinoise makes an impressive addition to the Sunday lunch table. Pile in the cream, potatoes and thyme for a moreish, crispy delight

Provided by Barney Desmazery

Categories     Side dish

Time 1h25m

Number Of Ingredients 5

50g butter, melted
1 ½kg small Maris Piper potatoes, skin on
4 bay leaves, torn in half
300ml double cream
3 thyme sprigs, leaves picked

Steps:

  • Heat oven to 170C/150C fan/gas 3½. Butter a medium-sized gratin dish (a round or oval one about 22cm wide is ideal) with a little of the butter. Slice the potatoes into very thin rounds - a mandolin or the sharp slicing blade of a box grater is good for this. As you slice, stack the potatoes in piles and pack them into the dish starting from the outside, building a trail around the dish and then into the middle. You want all the potatoes standing on their edges like dominoes. Slip the bay leaves between some of the slices.
  • Drizzle the cream and the rest of the butter over the potatoes, then sprinkle the thyme over the top. Season well and cook for 1 hr until the potatoes are tender and cooked through, then turn the oven up to 200C/180C fan/gas 6 for 10-15 mins to crisp up the top of the potatoes.

Nutrition Facts : Calories 379 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

There are no comments yet!