Boursin Dauphinois

Name: Boursin Dauphinois
Prep time: 20 min
Cook time: 50 min
Yield: 3
Ingredients: maris piper potatoes 2 kg; whole milk 1 litre; double cream 600 g; shallots, peeled and halved 2; fresh thyme, wrapped in a bundle around 6 sprigs; black peppercorns 1 tsp; Boursin Garlic & Herb 2 packs; flaked sea salt to taste

Dauphinois is the epitome of comfort food. Silky potato, rich cream - there isn't anything better.

20 minutes prep

50 minutes cook

Serves 3

Hugh Woodward

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Ingredients

2 kgmaris piper potatoes

1 litrewhole milk

600 gdouble cream

2 shallots, peeled and halved

around 6 sprigs fresh thyme, wrapped in a bundle

1 tspblack peppercorns

2 packsBoursin Garlic & Herb

to taste flaked sea salt

UNTIL NOW. Boursin gives just that extra level, the rich creamy cheese and aromatic herbs and garlic taking the classic potato dish to new giddy heights of indulgence.

Method

Peel the potatoes and use the peeler to cut long strips from the potatoes - there's a bit of a knack to this.

Heat the milk, cream, shallots, thyme and peppercorns in a large saucepan. Whisk in the Boursin and check the seasoning - you may wish to add more salt at this point.

Arrange the potatoes in attractive swirls around a greased baking dish, then pour the Boursin infused cream on top, making sure it Cover and bake for 40 minutes, then remove the lid for a final 10.