Bone Marrow Potato Dauphinoise
A potato dauphinoise is a real treat, creamy with a garlic punch. This dauphinoise takes it a step further with the addition of some beefy bone marrow which adds richness which really suits a dauphinoise cooked on a BBQ.
This is a great dish when the weather’s getting colder. I like to serve this with a nice steak or a roast dinner. It would go beautifully with my reverse seared picanha.
Cooking surfaces
BBQ Temperature
Ingredients
- 3 cloves garlic
- 300ml semi skimmed milk
- 300ml double cream
- 750g potatoes, peeled and sliced about 4mm thick
- 1 piece of bone marrow in the bone
- 2 sprigs thyme
- Salt and pepper
Method
- Finely chop your garlic and add to a small saucepan.
- Add the milk and cream to the garlic and bring to a gentle simmer.
- Peel and then slice the potatoes into 4mm thick slices.
- Layer your potatoes in a small baking dish and season each layer with salt and pepper.
- Pour over the cream, milk and garlic.
- Add your bone marrow to the top.
- Setup your Egg to cook at 200°C with a baking setup (plate setter feet up with stainless grid on top and the baking stone on top of that). If you’ve not got a baking stone then just use the plate setter and stainless grid, you may end up with a slightly crispier base.
- Cook for about 30 minutes.
- If the bone marrow hasn’t melted out of the bone, spoon it out over the top of your dauphinoise.
- Cook for a further 20 mins until the top starts to brown.
- Add a couple of sprigs of thyme to serve.