Jessica Nguyen’s Potato Dauphinoise With Garlic and Thyme

Method

• Prepare your potatoes by finely slicing them with a mandolin.
• Fill a large bowl with water and a generous pinch of salt and place the potato slices into the bowl to prevent them from oxidising/going brown. This is a great trick especially if you want to mandolin the potatoes ahead of time or the day before. I normally store the bowl in the fridge overnight and then when I’m ready to assemble and bake I drain the potatoes.
• Place your cream into a small saucepan and place your choice of aromatics into it. I’ve gone with bay leaves, a few sprigs of thyme, grated nutmeg, garlic and a pinch of salt. Cook on low to heat the cream and infuse the aromatics.
• Preheat your oven to 220 C.
• Drizzle some olive oil into a large tray and tilt to coat the bottom tray in oil.
• Begin placing your potato slices upright in rows vertical down your tray. The idea is to have the potato slices upright as possible so feel free to pack as many into each row as they will slightly shrink as they cook. You should have 5 rows or so worth of potato from 1 kg of potatoes.
• Strain your cream mixture to remove the aromatics and drizzle to cover all of your potatoes.
• Place a few optional sprigs of thyme and scatter over some flaky salt.
• Cook in the oven for 45 minutes or until the potatoes are golden, crispy on the top and soft on the bottom. You might need to turn your pan around in the oven 15 minutes in to get an even golden colour.
• Place a stack on each plate and enjoy on its own or as a side to a dinner spread.