Creamy Goat’s Cheese Dauphinoise Potatoes

  • 1 hr 5 mins
  • Serves 4
  • Medium

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 cheesy goodness, tasty enough to sit on any Easter 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!

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  1. Use a very sharp knife, or a mandolin if you have one, and slice the potatoes very thinly – about 1/8th inch thick
  2. Place the yogurt, milk, minced garlic, the leaves of the thyme, salt and pepper into a large pot and give it all a mix to combine.
  3. 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. Take the pot off the heat.
  4. 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.
  5. 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.
  6. Transfer the baking dish to an oven tray. Bake in the hot oven until the top is bubbling and the middle is piping hot – Around 50-60 minutes – But may take longer.
  7. 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.