116 A French classic with a rich METHOD cream sauce and finely layered Place the garlic, thyme, rosemary and cream in a saucepan. Put the saucepan on potatoes. Dauphinoise potato Induction level 5–6 and simmer until cream thickens, up to 30 minutes. makes a perfect accompaniment Peel the potatoes and with a mandoline slicer or the thinnest blade of a food for winter roasts. processor slice the potatoes. Line a deep loaf pan or terrine approx. 21 x 11 x 8cm with baking paper. Carefully lay the potato slices one at a time overlapping each other. Continue row after row making sure there are no gaps between the potato slices. Season each layer of potato with salt and pepper and sprinkle with a little of the parmesan. Repeat this process until all the potato has been used. Next strain the cream mixture to remove all of the herbs and garlic and pour over the potato. Push down on the potato to make sure the cream has gone between the layers and then top with the cheese if desired. Preheat oven on top/bottom heat to 170°C. Place the dauphinoise on shelf level 3 and cook for 1½ hours until it is golden brown and when there is no resistance when a knife is inserted through the centre. Oven setting: Top/bottom heat Remove dauphinoise from the oven, cover with a sheet of baking paper and and CircoTherm® allow the dauphinoise to cool to room temperature. Place a dish or tray slightly smaller than the loaf pan and 4 x 400g cans of food on top of the dauphinoise Serves: 8 to press down the potato. Put the dauphinoise in the refrigerator overnight. Preparaton ti e: 45 minutes Chilling time: Overnight Remove the dauphinoise from refrigerator; remove weights, top tray and the Cooking time: 1 hour 30 minutes sheet of baking paper. Place a chopping board on top of the potato and then flip Level of difficulty: Medium it over. The loaf panshould thenslide off. Remove the baking paper and trim the edges of the potato until straight before cutting into 8 pieces. Preheat oven on CircoTherm® at 180°C. Place the pieces of dauphinoise INGREDIENTS 2cm apart on the multipurpose pan lined with baking paper. Cook for 15 minutes 2 cloves garlic, smashed or until hot. 8 x 10cm sprig thyme 2 x 10cm sprig rosemary NOTE 500ml thickened cream This recipe is prepared using traditional techniques to ensure a perfectly layered 1kg potatoes (baking variety) rich dauphinoise. If you are short on time the dauphinoise can be served without 125g parmesan, grated pressing it overnight. Taking the extra step of pressing the potato overnight Salt and pepper gives the dauphinoise a restaurant quality and will allow you to be extra prepared 50g grated cheddar or mozzarella cheese (optional) when entertaining. THE NEFF AUSTRALIA COOKBOOK SIDES