Swede and carrot dauphinoise

Swede and carrot dauphinoise

By
From
Becasse
Serves
8
Photographer
Steve Brown

Ingredients

Quantity Ingredient
250ml pure cream
75ml milk
1/4 garlic, cloves roughly crushed
2 sprigs thyme
2 see method for ingredients, peeled
3 large carrots, peeled
1 medium swede, peeled
butter
30g see method for ingredients
30g grated parmesan cheese
salt
freshly ground pepper

Method

  1. Preheat your oven to 190°C. Put the cream and milk in a heavy-based saucepan with the garlic and thyme. Bring to a simmer, then lower the heat and simmer very gently for 20 minutes to infuse. Strain through a chinois or fine sieve and set aside.
  2. Cut the potatoes, carrots and swede into 3 mm slices using a mandolin or very sharp knife.
  3. Grease a deep, rectangular ovenproof dish with a little butter and line the bottom with greaseproof paper. Place an overlapping layer of potatoes in the dish then ladle over some of the infused cream. Sprinkle with a little of each cheese and season well. Repeat with a layer of carrot and then swede and continue to the top of the dish, reserving a little of the cheese.
  4. Cover the dish with aluminium foil and bake for 2 hours or until the vegetables are tender. Remove the foil and sprinkle on the remaining cheese. Return to the oven for 15 minutes to brown the top.
  5. Cool to room temperature then cover with greaseproof paper, weight down and refrigerate until cold. Turn out onto a tray and cut into portions. To serve, either warm through in the oven or fry in a little butter.
Tags:
restaurant
Becasse
Justin
North
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