My Potato Dauphinoise... well, not quite, this is my take on one, which is much more like a Potato Gratin. Comté, thyme, double cream, whats not to like? Potato Gratin 4 peeled and sliced maris piper potatoes, cut 2mm thick Picked thyme Double cream 100g comte Maldon salt Fresh black pepper Layer the sliced potato in an oven proof dish, add picked thyme and grated comte, season. Add another layer of potato/thyme and cheese and add some double cream. After 2/3 layers of cream, potatoes and seasoning. Top with a layer of nicely cut potato, thyme and cheese. Bake in a bain marie at 180c for 45 minutes until cooked through and golden brown.

Michelin Star Potato Dauphinoise

Adam Byatt

Recipe organized by AI

Cooking Time 60Min

My Potato Dauphinoise... well, not quite, this is my take on one, which is much more like a Potato Gratin. Comté, thyme, double cream, whats not to like? Potato Gratin 4 peeled and sliced maris piper potatoes, cut 2mm thick Picked thyme Double cream 100g comte Maldon salt Fresh black pepper Layer the sliced potato in an oven proof dish, add picked thyme and grated comte, season. Add another layer of potato/thyme and cheese and add some double cream. After 2/3 layers of cream, potatoes and seasoning. Top with a layer of nicely cut potato, thyme and cheese. Bake in a bain marie at 180c for 45 minutes until cooked through and golden brown.