Potato and Hazelnut Dauphinoise Topped with Burnt Butter
Serving: 4
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Directions
- Preheat the oven to 180°C and lightly butter a baking dish.
- 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.
- Cover with foil and bake until cooked through and golden, about 45 minutes.
- Melt the butter in a frying pan until just golden, add the whole sage and fry until crispy.
- Pour the burnt butter and sage over the potatoes and serve.
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