Roasted Garlic and Herb Potato Dauphinoise

METHOD

1. Slice the ends of the garlic bulbs off, drizzle with olive oil, wrap in foil and roast in the oven for 45 minutes at 200.

2. Thinly slice the Albert Bartlett Butter Gold Potatoes or alternatively you can use a mandolin. Add the slices to an oven dish.

3. Pan fry diced onion in butter for a few minutes before turning the heat off and adding the flour. Mix to fully coat the onions.

4. Gradually pour in the milk little by little whilst continuously mixing to avoid lumps.

5. Turn up the heat, add fresh rosemary and allow the sauce to thicken.

6. After around 10-15 minutes remove the rosemary sprigs and add the cheddar and parmesan.

7. Season with salt, pepper and paprika.

8. Remove the garlic from the foil and squeeze out. Use a fork to press the garlic into a paste before mixing in butter.

9. Evenly spread the garlic butter over the potatoes.

10. Pour over the creamy sauce and cover. Bake in the oven for around 90 minutes at 200.

11. Top with freshly chopped parsley.

12. Serve and enjoy!

This recipe was created and photographed by @jadecarolanfitness

What you will need