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Pommes Dauphinoise

Donated by Laurie Mill of TasteMarine

Auld Reekie

INGREDIENTS:

-4 x large waxy potatoes (Desiree, Golden Wonder or King Edward)

-2 x cloves garlic

-2 x sprigs rosemary

-5 x sprigs thyme

-1/2 x teaspoon Malden sea salt

-6 x white peppercorns

- 354ml (apx) double cream

-125gms grated Auld Reekie Smoked cheese

-1 x knob butter

METHOD:

-peel potatoes, cut off rounded ends, slice thinly by hand or mandolin cutter, arrange slices of even thickness into oven proof dish.

-strip rosemary and thyme leaves from woody stems

-mash together, leaves, garlic, salt and pepper into paste using a pestle and mortar

-heat butter in pan, add paste, cook gently till soft, add cream, bring to boil, simmer for two minutes

-pour cream onto potatoes just up to the top layer

-sprinkle on the cheese, cover with tin foil, bake in preheated oven 180C for40 mins

-remove foil, bake until top is brown and crusty, apx 30 mins

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Cambus O’May Cheese Company remains open for business for email orders. 

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A big thank you to customers for your continued support during this period of uncertainty. Your orders will ensure that we are here to produce your favourite Aberdeenshire farmhouse cheeses once this is all over. For now we’re unable to accept visitors to the Creamery and our shop and the Milk Hoose Café is closed in line with Government protocols.
We’ll notify customers once Government protocols have been lifted and things are back to normal.
We look forward to welcoming you back to our facilites then.
Stay safe, Alex Reid