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- Roasted Garlic Dauphinoise
Roasted Garlic Dauphinoise
All side dishes are born equal but some are more equal than others. This roast garlic dauphinoise from MOB is certainly at the top of the hierarchy. Using roasted garlic for extra flavour, it’s a decadent and indulgent side dish that accentuates a Sunday roast, including Christmas lunch, or a steak dinner on a Saturday night. The dusting of grated nutmeg adds a warming, festive flavour that works well alongside seasonal roasted vegetables and other trimmings. One of the best things about this recipe is that it tastes amazing the next day, too - so, although it’s hard, do try to keep some leftovers.
- 2 bulbs of garlic
- 300ml double cream
- 400ml whole milk
- 1 grating of nutmeg
- 1½ kg Maris Piper potatoes, peeled and sliced into 3mm thin rounds
- 100g gruyère, grated
Preheat the oven to 180°C/160°C fan/ gas 4. Wrap the garlic bulbs in kitchen foil, then place them in the oven and cook for 40 mins.
Pour the double cream and milk into a saucepan. Season generously with salt and pepper.
Once the garlic is cool enough to handle, squeeze out the caramelised pulp. Discard the skin.
Add the garlic pulp to the cream pan along with the nutmeg. Bring the mixture to a gentle simmer.
Tip the potatoes into the pan and cook for 10 mins until they are just tender. Check the seasoning and adjust if necessary.
Pour the mixture into a rectangular baking dish. Cover with foil and bake for 45 mins.
Remove the dish from the oven and turn the temperature up to 200°C/180°C fan/ gas 6. Sprinkle the cheese over the top. Bake for another 15 mins until melted. Carve into squares and serve.
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Ocado British Whole Milk 1.136L1.136L
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