Potato Dauphinoise with Vignotte Cheese

Potatoes cooked in a creamy Vignotte cheese sauce and baked until golden brown and bubbling.

Vegetarian Side Dish Cheese French Potato

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

108.4g

per serving

108.4 g total

Protein

14.5g

per serving

14.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

100

Vignotte Cheese

crumbled

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

Vegetables

piece

King Edward Potatoes

peeled and thinly sliced on a mandoline

Method

Bake for 12 to 15 minutes until golden-brown and bubbling.

Transfer the mixture to an ovenproof gratin dish.

Cook for 4 to 5 minutes over low heat.

Season with salt and pepper and add the potato slices.

Reduce the heat and stir in the crumbled cheese until melted.

Heat the cream in a pan until it almost reaches a boil.

Preheat the oven to 180°C.