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Pommes Dauphinoise

Donated by Laurie Mill of TasteMarine

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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