I love dauphinoise potatoes. It’s rich, creamy and satisfying to eat. A dish that could be served on its own or accompanied with meat. I cooked it today for Sunday dinner and hubby enjoyed it so much he had three helpings.
3 baked potatoes, 1 large onion, 1 bay leaf, leaves of 2 sprigs of thyme, 1 garlic clove, 1 tsp sea salt, 1 tsp ground black peppercorn, 1 tsp Fehmalee’s kitchen flavour enhancer, 1 tbs butter, 1/4 tsp grated nutmeg, 400ml double cream
Preheat oven to 180c. Remove potatoes and onion skin. Thinly slice potatoes and onion (you could use a food processor with the required attachment, mandolin slicer, knife skills or like me use a potato peeler to thinly slice both the potatoes and onion) and set aside. In a sauce pan under medium low heat, add double cream, bay leaf, thyme, salt, pepper, garlic and butter. Simmer to infuse then remove from heat and set aside. Arrange potatoes and onions in alternating layers in a baking dish topped with a sprinkling of flavour enhancer and nutmeg on each layer. Finish with a potato layer. Using a strainer pour cream over potatoes then place on lower shelf of the oven and cook for 1 hour or until golden brown and potatoes are tender.