A French classic meets Northumbrian flair in this rich and velvety dish. Made with bespoke cut Particularly Good Potatoes and award-winning cheese from Doddington Dairy, it’s the perfect side for your Sunday roast or a cosy main with a crisp green salad. Using our 3mm or 5mm sliced potatoes saves time and ensures beautifully even layers every time.
Ingredients (Serves 3-4)
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750g Particularly Good Potatoes – 3mm or 5mm sliced
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1 garlic clove, halved
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300ml double cream
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150ml full-fat milk
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100g Doddington Dairy cheese, grated
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25g butter (plus extra for greasing)
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Salt & black pepper, to season
Method
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Preheat the oven to 170°C (fan). Lightly butter a baking dish and rub the inside with the cut sides of the garlic clove for subtle flavour.
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In a saucepan, gently heat the cream and milk together – don’t boil, just warm through.
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Layer the sliced potatoes evenly in the baking dish, seasoning with salt and pepper between layers.
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Pour the warm cream mixture over the potatoes and top generously with the grated Doddington Dairy cheese.
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Dot a few small pieces of butter on top, then cover the dish loosely with foil.
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Bake for 35-40 minutes until the potatoes are just tender.
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Remove the foil and return to the oven for another 15-20 minutes, until the top is golden, bubbling, and irresistible.
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Allow to rest for 5 minutes before serving.
Using Doddington Dairy’s ‘Oaked Smoked’ cheese gives this dish a uniquely Northumberland twist – rich, nutty, and full of flavour.