THE ULTIMATE CREAMY DAUPHINOISE POTATO RECIPE | By Thomas Straker

There’s nothing quite like a perfectly creamy, golden Dauphinoise potato. Here’s how I make it.
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INGREDIENTS

-Plenty of Olive oil
-Salt
-Cracked black Pepper
-3 White Onions
-4 Waxy Potatoes
-500ml Cream
-500ml Milk
-10g Thyme
-5g Rosemary
-3 Cloves of Garlic, skin on
-10 Whole Peppercorns
-2 Cloves of Garlic, peeled
-1 Bollock of Nutmeg (~5g)
-Parmesan
-2 heads of Red oak lettuce
-1 Tbsp Apple Cider Vinegar
-½ Tbsp Honey
-3 Tsp Dijon Mustard
-3 Tbsp Olive Oil
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INSTRUCTIONS

1. Preheat your oven to around 190C.
2. When quartering your onions, set aside the root (core 3 layers) and thinly slice the rest.
3. Oil a pot on a low-medium heat and stir in your onion.
4. Lightly salt the onions to promote water loss.
5. Don’t forget them! I know Countryfile is on but we need to give them lots of attention so they don’t burn.
6. We are looking for jammy, sweet, sticky onions; approximately Pantone 4645 c for everyone painting their hallway.
7. Peel your taters whilst the onions are sweating and browning and the baby’s crying.
8. Smash the skin-on Garlic with the heel of your hand.
9. Pour the milk and cream into a large pot, following with the Rosemary and Thyme, the Garlic, the 10. Onion trimmings from earlier, and the WHOLE peppercorns.
11. Bring that lavly liquid to the boil nice and slow like, stirring constantly.
12. Whilst the infusion is heating up, slice your potatoes on a mandolin to about 1cm thick and rinse the starch off.
13. After simmering for two minutes, strain the dairy off, return to the heat for a low simmer grate in the peeled garlic and nutmeg, and whisk.
14. Salt and Pepper to taste, taste, taste, taste, TASTE… always taste your food whilst cooking.
15. Add your potatoes to the infusion, cook very lightly for around 6 minutes, remove them, and set them aside.
16. In a tall tray, layer your potatoes with a nice tiling overlap, ladling that creamy goodness and spreading the onions between each level.
17. When the tray is densely packed, cover the top with grated Parmesan.
Slap that boy in the oven for half an hour.
18. For the salad, take the lettuce leaves off the root and set aside.
19. In a bowl mix the Apple Cider Vinegar, Honey, Mustard, and Olive Oil, then salt and pepper to taste.
20. Shake it up and mix with your lettuce.
21. Slice the Dauphinoise with a spatula and serve alongside the salad.
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LINKS

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@thomas_straker

https://www.facebook.com/OfficialThomasStraker/
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