Thyme Crumbed Potatoes Dauphinoise
This is the perfect side dish for the thyme-stuffed chicken; the crusting is the same mixture as the stuffing and the soothing creaminess is the perfect foil for the salty bacon. If you’re not serving it with something fairly salty you might want to season it before cooking (there’s no need to go heavy on the salt, especially given the cream and butter health attributes, a good cracking of black pepper is wonderful)
Serves 1/2 but easy to scale up
Ingredients
- Enough Stuffing mixture to form a thin layer on the bottom of your casserole dish (see thyme-stuffed chicken for the recipe)
- 1 Large(ish) potato, washed and sliced thinly
- 100ml/Scant 1/2 Cup Double/Heavy Cream
- Small Amount of Butter
- 1 Large Clove of Garlic, finely sliced
- The leaves from 2 Stalks of Thyme
Method
Press the stuffing into the bottom of the dish to form a thin crust. Lay slices of potato over the crust, overlapping to form layers.
Sprinkle the garlic and thyme over the potatoes and pour over the cream (slowly, it will take its time finding the gaps to flow to the bottom). Dot with butter (you could leave that out, but it won’t go as golden)
Bake in a hot oven for around half an hour – until golden brown.
amystar said,
April 2, 2010 @ 9:35 am
This actually looks really tasty, even though I’m not huge on thyme. Maybe I’d substitute in just some fresh parsley and top with spring onions or something… hmm…
Wenchie said,
April 6, 2010 @ 2:16 pm
I’m entirely on a thyme kick right now, but it would be lovely with parsley (probably quite a lot to give it a good strng flavour), or even with spring onions dispersed through it