Our luxurious twist on this classic French dish is combining layers of thinly sliced potatoes with garlicky creaminess. The delicate smoky premium salmon sitting between the layers. Perfect for cozy family dinners and date nights. (If both eating garlic- ok)
Ingredients
- 200g smoked salmon,
- 1-2 tbsp butter, to grease the dish
- 900g potatoes
- 600ml double cream
- 2 cloves garlic, crushed
- ¼ tsp ground nutmeg
- ½ tsp thyme
- sea salt & ground black pepper
- 100g grated cheese gruyere
Instructions
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Use the butter to grease the baking dish
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Peel and thinly slice the potatoes and put them into a large bowl.
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600ml double cream, 2 cloves garlic, add nutmeg and black pepper.
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Mix the cream, garlic , nutmeg and pepper with the potatoes so that they are all covered.
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Arrange a third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
- Layer potatoes and smoked salmon as much as possible.
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top with chesse
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Bake at 180°C for at least an hour, until the potatoes are cooked through and soft, and the top of the dauphinoise is golden and bubbling.