Dauphinoise Potatoes with Comté

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I’ve cooked these potatoes more times than I can remember, I’ve done them with cheddar, just parmesan, no shallots, more garlic, and they've all been great but this combination of finely chopped shallots, comté and parmesan is the winning combo for me.

These potatoes are rich with no excuses, they’re indulgent and very comforting. They go great with roast chicken, steak, fish, really anything. I’m trying to think of what they wouldn’t be good with and I’ll let you know when/if I find it.

They keep really well too. You can make them the day before and then finish them in the oven when you’re ready to eat, removing the foil so the cheese turns crispy and bubbly.

Dauphinoise Potatoes with Comté
Prep Time: 20 mins  ·  Cook Time: 1 hour  ·  Serves: 4-6   Print This Recipe
Ingredients: 4-5 large baking potatoes (about 1kg) 2 shallots 5 cloves of garlic thinly sliced 300ml double cream knob of butter 1 tbsp fresh thyme 100g grated comté ( gruyère is great as well) 50g grated parmesan salt and pepper	Directions: Start by preheating your oven to 180°c, and peel your potatoes. If you have a mandoline this is a great time to use it. For me I usually start with the mandolin and then over confidence usually results in an injury. Thinly slicing them by hand is perfectly fine here and less stress. You're trying to get them as thin and even as you can, they don't need to be able to see through them but you don't want a thick slab. A thin slice with some bend is what we’re after. Set potatoes aside and heat a pot on medium-low. Add a knob of butter and finely chop your shallots, as finely as you can and add to pot. Add the thyme and sliced garlic and stir. Let cook for a few minutes until softened. Add a generous amount of fresh ground pepper and a generous pinch of salt.add cream to pot and stir to combine and turn off heat. In a medium-large baking dish add a small glug of olive oil and rub the surface of the dish, getting in the corners. You can use any oven-safe dish you like really, just pick one that isn’t too shallow. Start placing potato slices, starting on the outside ring, then work your way in, fanning them till you have a flat layer. Spoon on cream mixture in a thin layer, followed by a scattering of cheese. Add another layer of potatoes, fanning them evenly. Repeat this process until you're nearly at the top of the dish. Top the final layer of potatoes with cream mixture and last of grated cheese and cover with foil. Place in the oven for 50 min, then remove foil and roast for 10-15 min on 200°c. Plate and serve!

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