Pomme Dauphinois (sliced potatoes in a creamy sauce for us “normal” people) is a quick recipe to prepare and cooks beautifully on your Kamado Joe. Just throw it on and go watch the rugby.The potatoes, milk and cream absorb the smokiness and flavour of the charcoal, making this an ideal outdoor cooking recipe.
Peel and slice the potatoes to the width of a 2 pence coin and pat dry. If you have a mandolin use that, much easier and you get a uniform thickness which is important as all the potatoes cook at the same time
Gently heat the milk and cream in a pan, then add the garlic and thyme. Heat to boiling point and then allow to cool down. Once cooled, remove any skin that may have formed. Sprinkle with nutmeg and keep warm.
Use the butter to grease your dish, not only does this stop the potatoes sticking but also adds a little flavour.
Layer half the potatoes in your dish, forming a side and then filling in the centre, overlapping the slices, sprinkle each layer with a little salt and pepper. Add your chilli, finely sliced red onion and finely chopped spring onions and pour over half the liquid and finish layering. Once you have reached just below the rim of your dish, add the rest of the liquid and salt & pepper.
Fire up your Kamado Joe, putting the heat deflectors on the lower setting, then add the grate. You want the temperature at around 150 – 180 C.
Place your dishes on your Kamado Joe and allow to cook for approx 50-60 minutes or until the potatoes are cooked all the way through. During the cooking, using a fork, gently press down on the potatoes, pushing them under the liquid. This stops the top layer from drying out.
Half way through cooking, sprinkle the grated Parmesan and cheddar. If you put the cheese on too early, it will burn!
Just before serving, sprinkle with the coriander.
150ml full-fat milk, knob of butter,1kg waxy potatoes, 150 carton double cream, 1 garlic clove -peeled and mashed, 2 sprigs of thyme, a pinch of ground nutmeg,10g grated parmesan, 30g grated cheddar, ½ finely chopped mild chilli, 1 medium red onion finely sliced, 2 finely chopped spring onions, 1 tsp finely chopped coriander, salt & pepper.