Dauphinoise Potatoes with Ham Hock and Mustard

Dauphinoise Potatoes with Ham Hock and Mustard

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Dauphinoise Potatoes

Dauphinoise Potatoes – Dauphinoise gets taken to another dimension with the expansion of ham hock and mustard. Vivaldi potatoes are extraordinary for this dish – they’re creamy and hold their shape well

Ingredients :

  • 300ml double cream
  • 200ml whole milk
  • 750g Vivaldi potatoes (choose evenly sized ones)
  • 1-2 garlic cloves, crushed
  • 110g shredded ham hock
  • 25g butter, plus extra for greasing
  • 1 tbsp wholegrain mustard (if you love it, add a bit more)
  • 2 tsp thyme leaves
  • 1 large or 2 medium shallots, finely sliced

Instructions :

  1. Put the whole, unpeeled potatoes in a saucepan, cover with cold water and bring to the boil. Cook until a skewer inserted in the centre of each just goes through – 20-25 minutes. Drain and leave to cool.
  2. Meanwhile put the butter, shallots, and garlic into a shallow pan and cook over a low heat until soft and lightly coloured, about 10 minutes.
    Once the potatoes are cool enough to touch, peel off the papery skins by scraping them with a knife, and slice into 5mm-thick rings. Preheat the oven to 180°C, fan 160°C, gas 4.
  3. Arrange half the potato slices in a buttered, shallow 1.5-litre ovenproof dish (we used a 20cm square dish). Scatter the ham hock evenly over the potatoes, then layer up the remaining slices.
  4. Beat the cream, and milk together adding the mustard, half the thyme and a good amount of black pepper and sea salt. Pour this over the potatoes; press them down gently. Scatter the soft shallots and the rest of the thyme over the surface.
  5. Crumple a big piece of baking paper; put on the surface of the potatoes. Cook in the oven for 40 minutes. Remove the baking paper; cook for a further 20 minutes until bubbling and golden. Remove from the oven; sit for 10 minutes before serving.

Dauphinoise Potatoes with Ham Hock and Mustard

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