Dauphinoise Potatoes with Ham Hock and Mustard
Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well
- 750g Vivaldi potatoes (choose evenly sized ones)
- 25g butter, plus extra for greasing
- 1 large or 2 medium shallots, finely sliced
- 1-2 garlic cloves, crushed
- 110g shredded ham hock
- 300ml double cream
- 200ml whole milk
- 1 tbsp wholegrain mustard (if you love it, add a bit more)
- 2 tsp thyme leaves
- Put the whole, unpeeled potatoes in a saucepan, cover with cold water and bring to the boil. Cook until a skewer inserted in the centre of each just goes through – 20-25 minutes. Drain and leave to cool.
- Meanwhile put the butter, shallots and garlic into a shallow pan and cook over a low heat until soft and lightly coloured, about 10 minutes.
- Once the potatoes are cool enough to touch, peel off the papery skins by scraping them with a knife, and slice into 5mm-thick rings. Preheat the oven to 180°C, fan 160°C, gas 4.
- Arrange half the potato slices in a buttered, shallow 1.5-litre ovenproof dish (we used a 20cm square dish). Scatter the ham hock evenly over the potatoes, then layer up the remaining slices.
- Beat the cream and milk together adding the mustard, half the thyme and a good amount of black pepper and sea salt. Pour this over the potatoes; press them down gently. Scatter the soft shallots and the rest of the thyme over the surface.
- Crumple a big piece of baking paper; put on the surface of the potatoes. Cook in the oven for 40 minutes. Remove the baking paper; cook for a further 20 minutes until bubbling and golden. Remove from the oven; sit for 10 minutes before serving.
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