Oozing with cream and garlic and topped with tangy local cheddar cheese, these Dauphinoise Potatoes are decadently delicious.
375 ml cream
2 garlic cloves, finely sliced
30g unsalted butter
Pinch of salt and pepper
100g Sussex Charmer Cheddar (or more if you want it to be super cheesy!)
3-4 sprigs of fresh thyme
All ingredients are available to purchase in our Farm Shop
Preheat your oven to 180°C/350°F.
Place the butter, cream and garlic in a bowl and mix well until combined.
Peel the potatoes and finely slice them (using a mandolin, if you have one!).
In a deep baking dish, layer 1/3 of the potatoes, then pour over 1/3 of your buttery cream mixture, followed by 1/3 of your cheese and a little salt, pepper and thyme. Repeat 2 further times, however don’t add the cheese onto the final top layer (we’ll add this later.
Cover your baking dish with foil or a lid, and bake for 1 hr 15 mins until the potatoes are soft (using the tip of a knife to check!).
Remove from the oven, add the final layer and pop back in the oven for 10-15 minutes (without the foil), until the top is golden and bubbly.
It’s best to leave it to stand for 5 minutes before serving, to allow it to cool a little bit.