Recipe of the month: Triple cheese dauphinoise
Butter , for greasing
500 ml milk
300 ml double cream
2 garlic cloves, crushed
1 tbsp vegetable oil
200 g bacon strips
6 large potatoes, thinly sliced
Cheese: choose three different sorts of cheese, varying in taste and texture, for example
50g mature cheese or cheddar, grated
50g parmesan, grated
50g gruyere, cubed
Salt and pepper to taste
Heat oven to 160/180C. Grease a shallow baking dish (more or less 20x 30cm) with butter. Pour the milk and cream into a large saucepan, add the garlic and potato slices and bring to the boil. Remove from the heat and leave to cool a little.
Heat the oil in a frying pan and add the strips of bacon. Cook on a low- medium heat for 10 mins until they become crispy. If the bacon is very fatty there is probably no need to use oil.
Cover the base of the oven proof dish with a layer of potatoes, remo- ving the garlic cloves as you go. Spoon over some of the cream mixture , a little of each cheese and some of the bacon. Season well and re- peat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Keep a little bacon for topping later.
Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 minutes until the potatoes are cooked through (insert a skewer or knife to see if done) and the topping nicely browned. Sca- tter with the remaining bacon and cook for a final 5 minutes. |