Potato dauphinoise with Vignotte cheese
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Vignotte cheese is incredibly creamy and rich, rather like an intense brie, which is why it makes such a fabulous addition to this creamy potato dish.
Ingredients
- 150ml/5fl oz double cream
- 100g/3½oz Vignotte cheese, crumbled
- salt and freshly ground black pepper
- 1 King Edward potato, peeled and thinly sliced on a mandoline
Method
Preheat the oven to 180C/350F/Gas 4.
Place the cream into a pan and heat until it almost boils, then reduce the heat and stir in the cheese until melted. Season with salt and freshly ground black pepper, then add the potato slices. Cook for 4-5 minutes, then transfer to an ovenproof gratin dish and bake for 12-15 minutes, or until golden-brown and bubbling.
