Dolphin Nose Potatoes
Potatoes / 300ml Double Cream / 300ml Milk / 3 Garlic cloves / Fresh Thyme / Peppercorns / Salt / Pepper / Parmesan
TRY and pronounce Dauphinoise
AGREE they should be called Dolphin Nose instead
PEEL potatoes
SLICE into 5-10mm thick rounds
COVER and set aside
POUR milk and cream into small pan
TOSS in a few peppercorns, garlic and two stalks of fresh thyme
HEAT slowly, stirring continuously until it begins to bubble at edges
REMOVE from heat as soon as bubbles appear
DO NOT BOIL
STRAIN into pouring jug
LAYER potato into oven proof dish until half full
POUR strained liquid over spuds
SEASON and add more potato until dish full
POUR remaining liquid over
SEASON again and sprinkle grated parmesan over top
DECORATE with a few thyme stalks
PLACE in oven for 1 hour
CONVINCE the world they should be called Dolphin Nose Potatoes, it’s funnier
SERVE
GO COOK YOURSELF
