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Liquid error (sections/main-article line 41): invalid url inputTruffle Butter Dauphinoise Potatoes with Truffle Butter
A recipe by @samsational_eats
Ingredients
1.2kg waxy potatoes (Desirée or Charlotte), peeled
500ml double cream
200ml whole milk
100g All Things Butter Truffle Butter (60g for sauce, 40g for finishing)
2 garlic cloves, lightly crushed
4 thyme sprigs
1 bay leaf
Small pinch grated nutmeg
1¾ tsp fine salt (split as in method)
½ tsp white pepper
Method
Step 1
Grease the dish with a little truffle butter. Heat oven to 160°C fan.
Step 2
In a saucepan, combine cream, milk, garlic, thyme, bay, nutmeg, 1 tsp salt and white pepper.
Step 3
Bring just to a simmer, remove from heat, cover 10 minutes. Strain, then whisk in 60g truffle butter until glossy. Taste and adjust salt so it is slightly bold.
Step 4
Slice potatoes on a mandolin to 2-3 mm. Do not rinse. Toss with the remaining ¾ tsp salt.
Step 5
Layer a third of the potatoes in the dish, pour over a third of the hot truffle cream. Repeat twice. Tap the dish to settle.
Step 6
Cover tightly with foil and bake 50 minutes until a knife meets slight resistance.
Step 7
Uncover, dot with the remaining 40g truffle butter, and bake 25-35 minutes until deep golden and fully tender.
Step 8
Rest 15 minutes before serving, then plate up and enjoy!
1.2kg waxy potatoes (Desirée or Charlotte), peeled
500ml double cream
200ml whole milk
100g All Things Butter Truffle Butter (60g for sauce, 40g for finishing)
2 garlic cloves, lightly crushed
4 thyme sprigs
1 bay leaf
Small pinch grated nutmeg
1¾ tsp fine salt (split as in method)
½ tsp white pepper
Step 1
Grease the dish with a little truffle butter. Heat oven to 160°C fan.
Step 2
In a saucepan, combine cream, milk, garlic, thyme, bay, nutmeg, 1 tsp salt and white pepper.
Step 3
Bring just to a simmer, remove from heat, cover 10 minutes. Strain, then whisk in 60g truffle butter until glossy. Taste and adjust salt so it is slightly bold.
Step 4
Slice potatoes on a mandolin to 2-3 mm. Do not rinse. Toss with the remaining ¾ tsp salt.
Step 5
Layer a third of the potatoes in the dish, pour over a third of the hot truffle cream. Repeat twice. Tap the dish to settle.
Step 6
Cover tightly with foil and bake 50 minutes until a knife meets slight resistance.
Step 7
Uncover, dot with the remaining 40g truffle butter, and bake 25-35 minutes until deep golden and fully tender.
Step 8
Rest 15 minutes before serving, then plate up and enjoy!
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