Roasted garlic, thyme and parmesan potato dauphinoise

If there is one dish that is a sure fire crowd pleaser and ultimate comfort food then it has to be this! Potato dauphinoise is classic and mainstay of French cuisine and here it has a revamp to add even more flavour to it. This can be enjoyed with a range of main dishes however steak does it for me every time! Taking inspiration from French cooking I have added roasted garlic and thyme to ramp up the flavour. Now this may not be considered health (far from it in fact!) but a little of what you fancy does you good so read on and indulge yourself…

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Ingredients- serves 4
Knob of unsalted butter
1 small garlic bulb
800g Maris Piper potatoes- peeled
Fresh thyme
Salt and pepper
300ml double cream
Freshly grated parmesan- optional

1. Preheat the oven to 180c/ 160 fan. Cut the top of the garlic bulb and wrap it in foil and drizzle with a little oil before baking for around 20 minutes until the garlic is soft. Allow to cool before squeezing the garlic from the bulb and mashing with the back of a fork. Take an ovenproof dish that will be large enough for you to fit the sliced potato in. Use a knob of butter and run it all over the inside of the dish to stop the potatoes from sticking when they cook.

2. Carefully use a knife or mandolin with the guard on to thinly slice the potatoes. Use any larger slices to create the first layer in the dish and make sure the slices slightly overlap; season with salt and pepper before adding some of the thyme leaves and a little of the roasted garlic. Repeat until the potatoes are used up and remember to season each layer well.

3. Press the layers down slightly and pour over the double cream. Allow it to soak through the potatoes and finish with some freshly grated parmesan, if you like. Bake in the oven for 45-60 minutes until the potatoes are tender and bubbling. I often cover the dish with foil for most of the cooking time before removing towards the end to brown in off but this will depend on your oven. When ready, remove from the oven and allow to sit for a few minutes before serving.

Roasted garlic, thyme and parmesan potato dauphinoise- a gratin to stand the test of time!

 

 

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