Salut mes p’tits croissants!

Ok, so we all love a good potato dish. But, this one is and I’m telling you right now prob a top 3.

Layers and layers of potatoes, a delicious reduced cream infused with garlic and herbs, a hint of nutmeg and melting cheese.
Cooked in the oven on low for 4 hours, then pressed overnight. Finally crisped up with more butter.

Should I continue? Oh you’ve already stopped reading and already gathering the ingredients..
Well I don’t blame you, let’s get cooking, shall we?!

Bon Appétit!

Serves 8

Dauphinoise potatoes
5 pcs Russet potatoes
1 cup (250ml) Milk
1 cup (250ml) Heavy cream
3 springs Rosemary
6 sprigs Thyme
1 tsp Nutmeg
8 cloves Garlic
1/4 cup Butter
2 pcs Shallots (peeled and diced)
2 pcs Bay leaves
2 cups Emmental (grated)

• In a medium saucepan,gather, gather all the ingredients listed but the potatoes and the cheese. Place it on a medium low heat to infuse for about 15-20 minutes.
• Meanwhile, peel your potatoes and store them in cold water. Pass your infused cream through a sieve and discard the aromatics.
• Line up your dish (I used a 1/3 pan) with some parchment paper and set it aside.
• Using a Japanese mandoline on the thinnest setting slice one of your potato and start layering them making sure each potato slice overlaps.
• Season lightly each layer with nutmeg, salt and pepper and add cheese and cream every 3 layers.
• Preheat oven to 300F.
• Repeat the process until you’re reaching 8/10th of the dish or running out of potatoes. Press the layers so there is enough cream and they’re even across.
• Cover the last layer with parchment paper and enclose with tin foil. Place the dish overtop a tray to avoid spillage in the oven.
• Cook the potatoes for 4 hours at 300F.
• Remove the tin foil and plant a knife in the Dauphinoise, it should come out easily and clean. If not cook it a bit longer.
• You could stop there and enjoy it as is. But if you know me by now, you know I like to go the extra mile.
• If you are still with me at this point, we/re going to place another piece of parchment paper overtop then top it with a dish of the same size and press it slightly adding light weight such as a couple can of beans or tomatoes.
• Place in the fridge overnight.

Finishing touches
4 sprigs Thyme
2 sprigs Rosemary
2 tbsp Cooking oil
5 tbsp Butter (unsalted)

• Remove the potato Dauphinoise out of its dish, trimming the side to create a perfect rectangle and detail some 2 inches wide pavé.
• Pre-heat your oven to 350F.
• In a non-stick pan on medium heat, add some oil and place the pave to crisp up.
• Add your butter, herbs and garlic and make sure it’s golden brown on each side and butter baste for a couple minutes.
• Place the pavés on a tray and in the oven at 350F for 15 minutes or until crispy and the centre’s hot.
• Brush them with a bit of the leftover butter for some extra shine, and enjoy.
• Bon Appétit! (Full tutorial on my youtube channel).