"AWESOME AWESOME OMG AWESOME!! Maynard
& Benedict - you are the best, you too Freya!!! After having attended
many culinary courses throughout the world (e.g.: CIA Hyde Park -New
York, CIA Napa, Ballymaloe - Ireland, Northwest Culinary Institute,
Debrulle International Culinary Institute, Vancouver,
etc) this has been THE BEST!! It has indeed been an absolute pleasure
sharing time in your kitchen. Until we meet again, AWESOME!!
Walnut Grove Recipes
Dauphinoise Potatoes with Smoked Bacon and Thyme
- 25g butter
- 1 tbs vegetable oil
- 400ml double cream
- 1 onion
- 8 cloves garlic
- 1 tbs fresh chopped thyme
- 60g grated cheese, cheddar or compté
- 850g potatoes
1. In a frying pan sauté the bacon lardons (match-sticks
of bacon) until there is a little color on the bacon. Add the
sliced onions, butter and oil and cook until the bacon is crispy.
Add the thyme and remove from the heat.
2. Peel the potatoes, and finely slice with either
a mandolin or a sharp knife, no thicker than 3mm.
the garlic and add to the cream. In the baking dish you will cook
and serve it in, arrange the potato slices in a layer across the
bottom of the dish, using about a third of the total potatoes.
Pour about a third of the cream and garlic over this, then spread
a third of the bacon & onion mixture over it. Repeat the process
twice until you have used all the ingredients.
4. Cover generously with grated cheese and bake
for about 1 hour at 160°C/350°F or until the potatoes
are soft and the top is golden brown.
Fantastic accompaniment to nearly all dishes, best served with
Needs to be made to order, you could make it in
the afternoon, and keep it at room temperature, until you heat
it through later that evening however it is best cooked to order.
Walnut Grove cookery courses - a dream vacation - in wonderful
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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