Blue Cheese Dauphinoise
BLUE CHEESE DAUPHINOISE… this is my heaven right here! If like me, you want to live your French movie lifestyle, this is the way to start. BRB off to book a flight to Paris and buy a chateau.
And no, a classic dauphinoise does not have ANY cheese but I have one thing to say on that… JE NE REGRETTE RIEN!!!
So, if you’re wondering why I’ve messed about with an iconic recipe, picture this: layers of tender, thinly sliced potatoes, baked to perfection in an infused double cream, and then, bam! Enter the beautiful, pungent ingredient that takes this dish from classic to next-level – the bold and creamy blue cheese! The rich, tangy, and oh-so-irresistible taste of blue cheese adds an unforgettable dimension to this already top-tier dish. This absolutely needs to be on your plate this winter alongside a warming beef stew and some seasonal greens. I’m legit so hungry now.
Ingredients
- 1 wedge of blue cheese
- 3 maris piper potatoes, thinly sliced
- 1 white onion, thinly sliced
- 200ml double cream
- 1 crushed garlic clove
- A couple of sprigs of thyme
- Plenty of salt
- Pinch of white pepper
Method
- Peel and thinly slice your potatoes. Then place the sliced potatoes into water so they don’t brown.
- Pre-heat the oven to 170°C/330°F/Gas Mark 3.
- Next, in a saucepan add your double cream, onions, garlic, thyme, some salt and pepper. Get it all mixed up!
- Bring to the boil for a minute to thicken, then turn the heat off and leave to cool slightly.
- When the cream is cool enough to touch, remove the garlic and thyme. Drain off your potatoes and add them to the cream and combine well.
- Next, line your oven-proof dish with parchment paper.
- Start layering the potatoes, just slightly overlapping. In between the potato layers crumble in some of the blue cheese, season with salt and a little of the cream.
- Once all the potatoes are used up, pour over the remaining cream and sprinkle with the rest of the cheese.
- Place some parchment on top and put in the oven for 40 minutes.
- After the 40 minutes, remove the paper and leave it in the oven at 170°C for another 20-30 minutes until golden on top.
- You can eat straight away at this point. Or once cooked, you can add a weight on top like I did. You’ll need to add another piece of parchment paper on top and then use a tray that fits inside the potato tray and use equal weighted tins or rice.
- Leave in the fridge for at least 30-1 hour, if you’re patient leave it overnight for the perfect layers. Ideal if you want to prep your meal the night before.
- Then cut into desired portions and reheat at 170°C for 15 minutes!