JAX DAUPHINOISE GRATIN

Prep/Cooking Time: 90-120 Minutes

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Ingredients

Instructions

Peel the potatoes and wash thoroughly
Peel the garlic and slice finely
Pour the cream into a thick bottomed pan and add the sliced garlic
Bring to the boil and simmer for 3 minutes
Pat dry the potatoes and slice finely, use a mandolin if you have one
Once the cream has boiled and the potatoes are sliced add to the pan
Cook the potatoes in the cream for 2-3 minutes stirring frequently
Add to the pan the salt, cheese and parmesan
Once the cheese is melted and combined transfer the mix to a baking tray/pan
Level the potatoes so that the surface is flat
Sprinkle with a little more cheese
Bake in a pre-heated oven at 340f for 1 hour
Recuce the temperature to 280f and cook for a further 1 hour
When a knife can penetrate the potatoes with no resistance the potatoes are ready
Remove from the heat and leave to cool
Whilst still warm place another tray on top with weights
Press the gratin until cool and then remove the weights and tray
Reserve in the fridge till needed
Once cold cut the gratin into required size pieces
Reserve the outer parts and trimmings for side orders to be pressed into cast iron dishes

Serving

Place the cut gratin on a greaseproof paper and heat in the oven along with the lamb
Once the lamb is cooked the gratin will be hot
Serve immediately

Side dish will need at least 12 minutes in the oven to be hot when served