Croque Monsieur Dauphinoise

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SERVES

8 people people

TIME

2 hours

INGREDIENTS

  • 1kg potatoes, peeled and thinly sliced
  • 60g butter
  • 60g flour
  • 600ml whole milk
  • 2 cloves of garlic, chopped
  • 500ml double cream
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 300g grated gruyere
  • 300g grated Emmental
  • 300g ham, shredded
  • butter, to grease
  • 2 tbsp chopped chives, to garnish 

A hybrid of the world's most comforting sandwich and everyone's favorite potato dish.

Directions

  1. Turn on the oven to 180°C/350°F.
  2. Add the butter to a large saucepan and melt on a medium heat. Chuck in the flour and stir until smooth. Cook out for a couple of minutes, stirring all the while.
  3. Gradually add the milk in small increments, stirring constantly in between additions to ensure the mixture is totally smooth.
  4. Bring the sauce to a boil, then turn down the heat and leave to simmer for 2 mins. Add the cream, garlic, nutmeg and seasoning before throwing in the potatoes. Simmer on a low heat for 15 mins.
  5. Add half of the grated gruyere to the mix along with the shredded ham and stir to combine.
  6. Grease a large baking dish with butter. Pop a layer of saucy potatoes in the bottom, then sprinkle with a layer of half the grated emmental. Spread the remaining potatoes on top.
  7. Cover the top of the dish with tin foil and bake for 1 hour. Remove from the oven and cover with the remaining grated emmental and gruyere. Return to the oven for another 20 mins, until the cheese is golden and bubbly.
  8. Sprinkle with the chives and serve with garlic bread.