DAUPHINOISE POTATOES WITH SMOKED CHEESE
Nothing screams decadence quite like the taste of creamy, saucy potatoes. Very posh. But of course we have added our twist of barbecue by topping smoked cheese and a good crack of smoked salt. This is a lovely little alternative to traditional roast potatoes or as a side dish to your favourite meat.
- 8 large King Edward or Maris Piper potatoes
- 500 ml double cream
- 500 ml milk
- 3 cloves garlic
- 100 g smoked cheese we smoked a simple block of mature cheddar on the cold smoker
- 1 tsp smoked salt and pepper
Preheat the over to 190C and heat the cream, milk and garlic cloves in a saucepan.
Peel and slice the potatoes very finely about 3mm thick.
Simmer the potatoes in the cream mix for about 3 minutes until just cooked. Stir occasionally to stop the potatoes from sinking and burning at the bottom of the pan.
Remove the cloves of garlic and gently tip the potatoes and the sauce into an overproof baking dish then give it a good coat of smoked salt and pepper.
Cover with foil and bake for about half an hour. Uncover and bake for another 20 minutes to get a crispy topping. Then for the last 10 minutes top with the cheese so that the cheese melts but doesn't burn.
Remove from the oven and serve.