Potato dauphinoise with Vignotte cheese
Potato dauphinoise is elevated with rich, creamy Vignotte cheese melted into layers of thinly sliced potatoes and heavy cream. Baked until golden and bubbling, it makes a luxurious side dish for roast meats or special dinners. Serve hot straight from the oven for the ultimate creamy indulgence.
Ingredients
- Double cream200 ml
Instructions
4 steps- 1
Preheat the oven to 180°C.
180°C
- 2
Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted.
- 3
Season with salt and freshly ground black pepper, then add the potato slices and cook for 4-5 minutes.
5 min
- 4
Transfer the mixture to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling.
15 min
180°C
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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