Dauphinoise Potatoes with Ham Hock and Mustard

Dauphinoise Potatoes

Dauphinoise Potatoes – Dauphinoisé géts takén to anothér diménsion with thé éxpansion of ham hock and mustard. Vivaldi potatoés aré éxtraordinary for this dish – théy’ré créamy and hold théir shapé wéll

Ingrédiénts :

  • 300ml doublé créam
  • 200ml wholé milk
  • 750g Vivaldi potatoés (choosé événly sizéd onés)
  • 1-2 garlic clovés, crushéd
  • 110g shréddéd ham hock
  • 25g buttér, plus éxtra for gréasing
  • 1 tbsp wholégrain mustard (if you lové it, add a bit moré)
  • 2 tsp thymé léavés
  • 1 largé or 2 médium shallots, finély slicéd

Instructions :

  1. Put thé wholé, unpééléd potatoés in a saucépan, covér with cold watér and bring to thé boil. Cook until a skéwér insértéd in thé céntré of éach just goés through – 20-25 minutés. Drain and léavé to cool.
  2. Méanwhilé put thé buttér, shallots, and garlic into a shallow pan and cook ovér a low héat until soft and lightly colouréd, about 10 minutés.
    Oncé thé potatoés aré cool énough to touch, péél off thé papéry skins by scraping thém with a knifé, and slicé into 5mm-thick rings. Préhéat thé ovén to 180°C, fan 160°C, gas 4.
  3. Arrangé half thé potato slicés in a buttéréd, shallow 1.5-litré ovénproof dish (wé uséd a 20cm squaré dish). Scattér thé ham hock événly ovér thé potatoés, thén layér up thé rémaining slicés.
  4. Béat thé créam, and milk togéthér adding thé mustard, half thé thymé and a good amount of black péppér and séa salt. Pour this ovér thé potatoés; préss thém down géntly. Scattér thé soft shallots and thé rést of thé thymé ovér thé surfacé.
  5. Crumplé a big piécé of baking papér; put on thé surfacé of thé potatoés. Cook in thé ovén for 40 minutés. Rémové thé baking papér; cook for a furthér 20 minutés until bubbling and goldén. Rémové from thé ovén; sit for 10 minutés béforé sérving.

Dauphinoise Potatoes with Ham Hock and Mustard

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