Main Course
Smoked Cheddar and Crispy Bacon Dauphinoise Potatoes
Indulgent and Luxurious this creamy sensation will wow your most discerning guest.
Ingredients
Ingredients
- 1 kg potatoes
- 250 mls Whole Milk
- 229 mls Double Cream
- 4 to 6 cloves garlic
- Plenty of seasoning
- 50 g parmesan cheese
- 100 g smoked cheddar
- 8 slices steak smoked bacon lightly grilled
- Method
Method
Method
- Peel and thinly slice the potatoes. Butter an ovenproof dish or line with parchment
- Gently warm the double cream and whole milk in a saucepan. Grate in the garlic, and stir continuously. Cook the bacon and chop into crispy little pieces.
- Add in the sliced potatoes and cook slowly for 8-10 minutes. Grate in 30g parmesan cheese and the smoked cheddar. Season well with black pepper and a little salt.
- Spoon into a buttered oven-proof dish, sprinkle the remaining parmesan on top and bake for 45 minute to 1 hour until the potatoes are tender and bubbling on top.
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