Creamy Soumaintrain Dauphinoise
Ingredients
1.5 kg potatoes (preferably Maris Piper), peeled and thinly sliced
300g Soumaintrain cheese, rind on, cut into small dice or thin slices
500ml double cream
200ml whole milk
2–3 garlic cloves, finely chopped
A pinch of ground nutmeg
Salt & freshly ground black pepper
Butter, for greasing the dish
How to make it
Originating in the Dauphiné region of France, gratin dauphinoise was once a humble dish enjoyed by rural families, a clever way to turn simple, local produce into something hearty and satisfying. This centuries-old staple of peasant tables has since become a beloved French classic. We give it a twist by using Soumaintrain, whose bold character adds a luxuriously creamy edge to this rustic tradition.
- Preheat the oven to 170°C/ 340°F/ gas mark 4
- Butter a 20 × 30 cm or similarly sized shallow baking dish
- Mix the cream, milk, garlic, nutmeg, salt, and pepper in a jug
- Layer half the potato slices in the dish, overlapping neatly
- Scatter half the Soumaintrain over the potatoes
- Pour over half the cream mixture
- Repeat with the remaining potatoes, cheese, and cream
- Bake uncovered for 60–75 minutes, or until the top is golden and the potatoes are tender when pierced
- Rest for 10 minutes before serving – this helps the dish set and makes it easier to serve
More French Cheese recipes
This gorgeous Tartiflette with Reblochon is an excellent alternative to dauphinoise and requires slightly less baking time.
Impress your guests with this Baked Camembert with Pink Peppercorn Crackers; the perfect party sharer.
This Époisses, Ham and Apple Tart is a variation from chef Ludo Lefebvre’s original creation, and wonderfully combines sweet and salty flavours.
