Gratin dauphinois a la Jean-Christophe Novelli

SERVES 4

French cookery aficionado Jean-Christophe Novelli (left ) is making a star appearance at the Comber Earlies Festival tomorrow, organised by Ards and North Down Borough Council. One of Jean-Christophe’s famous recipes is dauphinois potatoes — but here he adds a Comber Earlies twist to celebrate the festival.

Preparation time: 25 minutes Cooking time: 45-60 minutes

WHAT YOU’LL NEED:

1kg Comber Early potatoes 500ml double cream

3-4 garlic cloves, peeled and chopped

Freshly grated nutmeg to taste 100ml full-fat milk

2 sprigs fresh thyme

2 bay leaves

Salt and freshly ground black pepper 300g strong cheese (cheddar, emmenthal, gruyere or beaufort), grated

METHOD:

Preheat the oven to 160C/fan 140/ gas 2. Peel the potatoes and slice thinly, about 2-3mm thick, using a mandolin or sharp knife.

Pour the cream into a heavy pan and add the garlic. Stir in the nutmeg and warm through.

Add the potatoes, followed by the milk, thyme and bay leaves. Stir well and season to taste. Lightly grease a large gratin dish. Layer the potatoes with two-thirds of the grated cheese. Sprinkle the remaining cheese over the final layer of the potato.

Bake in the preheated oven for 45-60 minutes or until golden brown and tender.

Serve hot as a side dish to roasted meat or poultry.