Pommes de terre Dauphinoise

This is a gorgeous way of serving potatoes. Layers of potatoes and golden cheese makes this a comforting yet impressive side dish.


350 ml milk

350 ml cream

1 large garlic clove, sliced

1 sprig thyme

1 bay leaf

Sea salt and white pepper, to season

600 g desiree potatoes, washed

4 free-range or organic egg yolks

90 g gruyère cheese


Preheat the oven to 180º C

Peel and cut the potatoes into approximately 1/2 cm thick slices.

Place a large heavy-based saucepan over medium heat. Add the milk

and cream, bringing to the boil. Add the garlic, herbs and seasoning and

allow to simmer for 2 to 3 minutes. Gently place the potato slices into

the milk-cream mixture and cook for 5 to 6 minutes or until just tender.

Drain the potato slices, reserving the liquid.

Allow the liquid to cool slightly, then carefully mix in the egg yolks.

On a lined baking tray, place a single layer of potato and top with grated

gruyère cheese. Drizzle with a little of the reserved liquid. Repeat until

all the potato has been used up. Sprinkle the remaining cheese over the

top of the potato layers. Place in the oven for 15 minutes or until just

brown and bubbling around the edges. Cut into portions with a sharp

knife and serve.