This side dish is one of my all-time favourites, though I really only ever cook it on special occasions like Christmas because I like it to be a treat. I think it can be pretty much served with anything – this year I served it with lamb shanks on New Years Day, other times it’s accompanied a beef wellington or a nice rich casserole. Either way, it’s always a huge hit with the family – nobody can ever resist a second (or third) helping.
It hardly takes an effort so it’s easy to knock together when you’re making a roast and it’s definitely got the yum factor. A really nice way of making your potato side dish a little more interesting.
Most dauphinoise recipes use Gruyere but whilst it’s a pretty main stream cheese these days, living in a village location means my local shop doesn’t tend to stock it. I’ve searched online for a substitute cheese and the closest would be Emmental, Jarlsberg or another Swiss cheese, but come on, if I can’t get Gruyere, I’m not going to get Jarlsberg in the local Co-op! On these occasions I have just used Parmesan or Grana Padano and nobody has ever noticed the difference. In fact, some people think the cheese is optional. Note: Cheese is never optional.
500g potatoes, thinly sliced
200ml double cream
1 clove garlic, crushed
50g Gruyere cheese, grated
Preheat the oven to 180C, gas mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.