Dauphiné potatoes with stilton cheese
2 servings
60 minutes
Potato dauphine with Stilton cheese is an exquisite French recipe enriched with British character thanks to the blue Stilton cheese. Its history traces back to the classic potato gratin popular in Europe. Tender, thinly sliced potato pieces soaked in a creamy milk sauce with nutmeg aroma are baked to a golden crust. The rich Stilton adds depth of flavor – tangy and slightly salty, it contrasts beautifully with the softness of the potatoes. This dish is perfect for a cozy family dinner or festive gathering, complementing meat and vegetable dishes. The light sharpness of garlic and the creaminess of butter make each forkful unique. Served hot, with a little resting time to reveal all flavor nuances.
1
Preheat the oven to 150 degrees.
2
Slice the potatoes into very thin rounds.
3
Place the potatoes in a bowl with milk, cream, and grated nutmeg. Add salt and pepper and mix gently.
- Potato: 3 pieces
- Milk: 100 ml
- Double cream 40% fat: 50 ml
- Nutmeg: to taste
4
Rub the walls of 2 fireproof dishes (about 300 milliliters each) with garlic and lightly grease with butter.
- Garlic: 1 clove
- Butter: to taste
5
Layer the potatoes, then sprinkle with grated cheese, then another layer of potatoes, cheese, etc. Finish with potatoes.
- Potato: 3 pieces
- Stilton cheese: 100 g
6
Pour the sauce with cream into 2 dishes.
- Double cream 40% fat: 50 ml
- Milk: 100 ml
7
Place pieces of butter on top and bake for 40-50 minutes until the potatoes are golden on top. If the potatoes are still firm, pierce with a fork and bake for another 10 minutes.
- Butter: to taste
8
Let it stand for 10 minutes before serving.
