Oak-Smoked Garlic Dauphinoise

Name: Oak-Smoked Garlic Dauphinoise
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves: 6-8
Ingredients: Sea salt and freshly ground black pepper, to taste; 1 tsp ground or grated nutmeg; 6 fat cloves of oak-smoked garlic, peeled; 500 ml full cream milk (or mix milk with cream); 50 g salted butter; 1 kg waxy firm potatoes, peeled and thinly sliced

Preparation info

Serves:
6-8

Difficulty
Medium
Ready in
1 hr 40

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

Smoked garlic is one of our most popular products and works very well with creamy dishes. Garlic bulbs are hot-smoked over oak chippings for up to 48 hours here at our farm on the Isle of Wight. Smoked garlic flavours permeate the creamy potatoes, bringing a unique twist to this classic dish. – Natasha Edwards

Ingredients

1 kg waxy firm potatoes, peeled and thinly sliced
1 tsp ground or grated nutmeg

Main course
Vegetarian

Method

Preheat the oven to 190°c. Layer half the sliced potato into an ovenproof dish. Sprinkle over half the nutmeg and a good seasoning of salt and pepper. Grate all the garlic cloves on top. Tip the rest of the potato slices into the dish and spread them out evenly. Season again with salt