Manchego Dauphinoise

12 March 2018 — Dinner, Lunch

Ingredients

Serves 6-8

1 large garlic clove

500ml full fat milk

salt

pepper

900g potatoes

175g grated Manchego DOC

How to make it

Manchego DOC is wonderfully nutty with caramel flavour, which is why we recommend using this in your dauphinoise recipe. It’s the perfect side dish to roasted meat and steamed green vegetables.

Preheat the oven to 180°C/160°C fan/Gas 6.
Using a ceramic or glass baking dish, rub a cut garlic clove all over the sides and base
After a few minutes, grease the dish with butter
Peel the potatoes and slice as thinly as possible
Crush the garlic and add to a saucepan with the milk, salt and pepper, and the sliced potatoes
Simmer until the liquid thickens, then remove from heat
Add half the grated Manchego and let melt
Pour the entire contents into the baking dish, and arrange the potatoes so they are evenly distributed
Sprinkle the remaining Manchego over the dish
Bake for 45 mins, or until it’s golden brown on the top and the potatoes are tender

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