About the recipe We have collaborated with Digital Content Creator and London Food Blogger, Cooking with Sonal, to bring you Dauphinoise potatoes with a twist. These sustainable spuds sprinkled with truffle dust are the star of the show, as well as making the perfect accompaniment to your favourite meat or alternative.When Sonal isn’t out and about trying the best restaurants London has to offer, she is taking inspiration from her experiences to create her own culinary delights at home. Visit her Instagram to find a never-ending collection of step-by-step recipes using flavours from around the world.Follow Sonal on Instagram at @cookingwithsonal for more great recipes!
About the Recipe
Ingredients
- 750g potatoes
- 300ml double cream
- 200ml whole milk
- 3 minced garlic cloves
- 1 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp thyme
- Truffle dust
- 100g Gruyère cheese
Directions
- Wash the potatoes and slice using a mandoline slicer.
- In a saucepan, add the double cream, whole milk, garlic, nutmeg, salt, pepper, thyme and truffle dust. Bring to a simmer for 10 minutes.
- Pre-heat the oven to 180°C. In an oven dish, line the base with the sauce. Layer the potatoes so they overlap each other. Add more sauce and sprinkle with cheese. Repeat for the second and third layer. For the third layer, sprinkle truffle dust and then add cheese.
- Cover with foil and cook for 40 minutes.
- Add more cheese and cook uncovered for 10 minutes.
- Leave to stand for 5 minutes before serving.