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.