Sun-dried tomato and goat’s cheese dauphinois potatoes
- October 2017
- Serves 6 - 8
- 30 min
We’ve given dauphinoise potatoes a dreamy makeover. Thinly sliced potatoes are slow cooked in a creamy goat’s cheese sauce, then topped with more goat’s cheese and grated with parmesan, for good measure.
- Vegetarian recipes
- 72.4g (36.2g saturated)
- 40.8g (6g sugars)
Make up to the end of step 2 up to 24 hours in advance and keep covered in the fridge. Alternatively, bake the dish up to 12 hours in advance, cool, then chill, covered. Heat in a hot oven for 30 minutes or until bubbling and golden.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe