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JAX DAUPHINOISE GRATIN

Prep/Cooking Time: 90-120 Minutes

Ingredients

• 4lbs potatoes
• 6 cloves garlic
• 1 ltr heavy cream
• 30g salt
• 2g black pepper
• 230g white cheese
• 40g parmesan

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