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Martha Collison's potato dauphinoise
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1kg Maris Piper or King Edward potatoes, peeled
450ml double cream
150ml whole milk
2 cloves garlic, finely chopped
4-5 anchovies, from a jar, drained
4 rashers smoked streaky bacon
50g Gruyère cheese, grated
1. Preheat the oven to 180°C, gas mark 4. Slice the potatoes into thin discs using a mandolin, food processor with a slicing attachment or a sharp knife.
2. Pour the cream and milk into a large pan and add the garlic and a few grinds of black pepper. Simmer, then add the potatoes and cook for 5 minutes, stirring occasionally until they start to soften.
3. When the potatoes are partly softened, layer the mixture into a large rectangular baking tin (I use a 28cm x 33cm tin), scattering the anchovies between the layers, and pouring any remaining cream over. Lay the bacon strips over the top of the dauphinoise and sprinkle with cheese.
4. Bake for 30-40 minutes or until the bacon is crispy and the top is golden brown. Serve immediately.
Typical values per serving:
This recipe was first published in November 2017.