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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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