Creamy Goats Cheese Dauphinoise Potatoes
Make more or make less, all you have to do is adjust the ingredients!
Inside the steaming hot pot is a dish of potatoes with layers of St Helens Farm yoghurt, milk and cheesy goodness, tasty enough to sit on any table.
Next to an easter leg of lamb, salmon in St Helens Farm brown butter or even as a stand-alone bowl of hot cheesy leftovers, this is perfect for all occasions!
Go on, give it a go and enjoy your sweet life!
Soft potatoes with a crispy cheesy topping
What You Need
2 ½ lbs of Maris Piper Potatoes - Peeled
600ml Whole Goat Milk
450g Goat Yoghurt
340g Mature Goat Cheese – Grated
100g Goat Butter
2 Large Garlic Cloves – Minced
4 Sprigs of Fresh Thyme – Leaves removed
1 tsp Sea Salt
Fresh Ground Black Pepper
Cook the thin potatoes until only just soft
How It’s Done
Use a very sharp knife, or a mandolin if you have one, and slice the potatoes very thinly – about 1/8th inch thick – See Tip Box
Place the yoghurt, milk, minced garlic, the leaves of the thyme, salt and pepper into a large pot and give it all a mix to combine.
Place the thinly sliced potatoes into the largest pot you can find, pour the milk mixture over the top and mix it up.
Very slowly, bring the milk and potatoes mixture to a very gentle boil, then reduce the heat and let it simmer for 5 minutes – Keep moving the potatoes around in the pot so the potatoes don’t stick to the bottom of the pot. – See Tip Box
A big pot of yummy
Take the pot off the heat.
Rub a little butter around the inside of a deep oven proof dish –one that will hold all the potatoes.
Spend some time placing an even layer of half of the potatoes into the bottom of the oven proof bowl
Pour half of the milk sauce over the potatoes and then sprinkle half the cheese over them too
Cut the rest of the butter into small pieces and spot it over the layer of cheese.
Evenly layer the rest of the potatoes over the cheese.
Pour over as much of the sauce as will fit and then finish with the rest of the grated cheese.
Transfer the baking dish to an oven tray – See Tip Box
Bake in the hot oven until the top is bubbling and the middle is piping hot – Around 50-60 minutes – But may take longer – See Tip Box
The potatoes in the centre of the dish should be soft when a sharp knife is inserted.
Once ready to leave the oven, let them sit for 10 minutes before serving.
Serve hot or at room temperature.
Lots of cheese and a little goat butter gives it a luxurious topping.
Tip Box
Slice potatoes –1) Don’t be too precious about the width of the potato slices, but do try to get them as thinly as possible. The thinner they are, the easier they will be to cook and they’ll cook at a more even rate too.
2) If you have a mandolin sitting in the kitchen draw, now’s the time to christen it.
Oven Tray – Sitting the oven proof dish on an oven tray while in the oven, makes sure that any dribbles will be caught on the tray and not left to burn on the bottom of the oven.
Simmer the potatoes - Let the potatoes cook for a short while in the milk and yoghurt mixture. It’s important that they are mixed around as they’ll very quickly burn on the bottom of the pot, and only cook for a short time just to give them a head start in the oven.
Cooking Time – All ovens vary so adjust cooking time accordingly
I used all of the St Helens Farm ingredients in this delicious potato dish
