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)
- 150g rindless mild soft goat’s cheese (we used chavroux; vegetarians could use a British alternative such as delamere spreadable goat’s cheese)
- 600ml double cream
- 4 garlic cloves, crushed
- Pinch freshly grated nutmeg
- 4 fresh rosemary sprigs, leaves picked and finely chopped
- 4 fresh thyme sprigs, leaves picked and finely chopped
- 300ml whole milk
- 1.5kg maris piper potatoes, very thinly sliced (use a mandoline if you have one)
- 300g sun-dried tomatoes in oil, drained, patted dry and finely chopped
- 4 x 35g full-flavoured rinded goat’s cheeses (we used reflets de france rocamadour, from Ocado; vegetarians could use a rinded British goat’s cheese log, cut into 4 x 35g slices)
- 50g parmesan, or vegetarian alternative, grated
You’ll also need…
- 2 litre ovenproof dish
- Heat the oven to 150°C/130°C fan/gas 2. In a medium bowl, using a wooden spoon, beat the 150g soft goat’s cheese until soft. Using a balloon whisk, gradually mix in the cream to loosen the cheese. Add the garlic, nutmeg, rosemary and thyme along with the milk and whisk until smooth. Season, then whisk everything again until smooth and well combined.
- Layer half the potatoes in the ovenproof dish and pour over half the cheese and cream mixture, followed by half the sun-dried tomatoes. Top with the remaining potatoes, then pour over the remaining cheese and cream mixture.
- Bake in the oven for 1 hour, then top with the whole rocamadour goat’s cheeses (or alternative) and the remaining sun-dried tomatoes, then sprinkle over the parmesan (or vegetarian alternative). Bake for 30 minutes more or until golden and bubbling and the potatoes are tender. Leave to stand for 10-15 minutes, then slice into squares.
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.
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