Sunday, July 8, 2012
Recipe: Bel Potato Dauphinoise
Bel Potato Dauphinoise (serves 6)
900g potatoes (maris piper work well), peeled and sliced thinly
240ml double cream
200g Boursin Cuisine
Handful fresh parsley
2 slices (50g) Leerdamer mature, finely diced
1. Preheat the oven to 200C. In a mixing bowl, combine the double cream, boursin, parsley and black pepper until a smooth consistency is reach.
2. In a baking dish, layer up half the potatoes, then pour half the cream mixture on top. Layer up the other half of potatoes; pour over the remaining cream mixture (making sure all the potatoes are covered). Cover the dish tightly with tin foil, and put in the oven for 40 minutes.
3. Remove from the oven, remove foil, top with the diced Leerdamer and bake in the oven for a further 30 minutes. Put under the grill for a few minutes in order to brown the top. Serve!