"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!!

Greg Chang
October 2010

Walnut Grove Recipes

Dauphinoise Potatoes with Smoked Bacon and Thyme

Serves 4

  • 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.

3. Crush 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.

Serving Suggestions

Fantastic accompaniment to nearly all dishes, best served with red meat.

Advanced Preparation

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

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