Then, "pour clarified butter onto a baking tray. "Place into the oven until hot and add the potatoes, garlic, rosemary, thyme, the stock oil and season. Mix together." "Roast for 25 minutes ...
After 30 minutes, remove the parchment and return to the oven for a further 50 minutes, or until golden-brown on top. Serve straight out of the tray. A tip for knowing how many potatoes to use is ...
Check the potatoes after half an hour, if the cream looks like it's splitting, your oven is too hot, so turn it down a bit. If you cook dauphinoise potatoes at a high temperature the cream will ...