DOMINO DAUPHINOISE

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

Time 1h25m

Number Of Ingredients 5

Ingredients

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