sun dried tomato and goat cheese dauphinoise potatoes

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Sun-dried tomato and goat cheese dauphinoise potatoes

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

We’ve given dauphinoise potatoes a dreamy makeover. Thinly sliced potatoes are slow cooked in a creamy goat’s cheese sauce, then topped with more goat’s cheese and grated with parmesan, for good measure.

Ingredients

150g rindless mild soft goat’s cheese (we used chavroux; vegetarians could use a British alternative such as delamere spreadable goat’s cheese)

600ml double cream

4 garlic cloves, crushed

Pinch freshly grated nutmeg

4 fresh rosemary sprigs, leaves picked and finely chopped

4 fresh thyme sprigs, leaves picked and finely chopped

300ml whole milk

1.5kg maris piper potatoes, very thinly sliced (use a mandoline if you have one)

300g sun-dried tomatoes in oil, drained, patted dry and finely chopped

4 x 35g full-flavoured rinded goat’s cheeses (we used reflets de france rocamadour, from Ocado; vegetarians could use a rinded British goat’s cheese log, cut into 4 x 35g slices)

50g parmesan, or vegetarian alternative, grated

Directions

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Sun-dried tomato and goat cheese dauphinoise potatoes

Ingredients

Directions

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