Dauphinoise Potatoes by Matt Tebbutt
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Matt Tebbutt says "either serve immediately or chill and use to make "Savoyarde" potatoes ... a delicious and quite naughty treat. Don't worry about all the cream and butter, and don't try and reduce the quantities - that would spoil it. Just don't eat it every day!" |
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Ingredients
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TV chef Matt Tebbutt runs The Foxhunter in Nantyderry. His first cook book, Matt Tebbutt Cooks Country, was published last year at Octopus Books. Matt has very generously shared some of his recipes for us to add to our database, courtesy of Mitchell Beazley.
Serves 4-6
100g butter, plus extra for greasing
250ml milk
250ml double cream
1 garlic bulb, cut in half
a few sprigs of fresh thyme
3 to 4 bay leaves
salt and pepper
1 kg floury potatoes, peeled
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Method
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- Preheat the oven to 200C/400F/Gas Mark 6, and butter a medium to large ovenproof dish (the potatoes should be no more than 5cm high in the dish).
- Put the milk, cream, butter, garlic, thyme, bay leaves and some seasoning into a saucepan and bring to the boil. Simmer for 10 minutes to infuse the flavours.
- Using a mandolin or very sharp knife, cut the potatoes into thin slices (so they bend when stood up).
- Strain the milk mixture. Put back into the pan and add the sliced potatoes.
- Gently stir on the stove for 5-10 minutes to start cooking and release the starch (this will help weld the Dauphinoise together later).
- Tip into the buttered ovenproof dish with enough of the liquid to just cover. Too much liquid would result in a delicious-tasting but sloppy dish.
- Cook uncovered in the preheated oven for 20-30 minutes, until the top starts to blister and colour.
- Turn the oven down to 150C/300F/Gas Mark 2, and continue to cook for another 40-50 minutes until a knife will easily and without resistance go through the potatoes.
- Remove and allow to rest a little.
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Time From Cupboard-To-Table
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2 hours |
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Notes & Variations on
Dauphinoise Potatoes by Matt Tebbutt
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