Potato and Hazelnut Dauphinoise Topped with Burnt Butter

Serving: 4

Ingredients

  • 2 large potatoes - thinly sliced

  • 250 ml (1 cup) fresh cream

  • salt and freshly ground black pepper, to taste

  • 45 ml (3 tbsp) fresh sage

  • 80 g hazelnuts, roasted, roughly chopped

  • 60 ml (¼ cup) butter

Directions

  1. Preheat the oven to 180°C and lightly butter a baking dish.

  2. Place half of the potatoes into the prepared dish and top with a little of the cream, sage, hazelnuts and season. Continue to layer until all of the ingredients are used.

  3. Cover with foil and bake until cooked through and golden, about 45 minutes.

  4. Melt the butter in a frying pan until just golden, add the whole sage and fry until crispy.

  5. Pour the burnt butter and sage over the potatoes and serve.