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Domino dauphinoise

Domino dauphinoise

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal379
fat25g
saturates16g
carbs32g
sugars2g
fibre3g
protein4g
salt0.1g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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