This french classic embraces tasty tots and is the perfect entertaining dish.

| By Rachael Thompson | Recipes

Jessica Nguyen’s Potato Dauphinoise With Garlic and Thyme

This french classic embraces tasty tots and is the perfect entertaining dish.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based home cook and influencer Jessica Nguyen, shares her recipe for potato dauphinoise.

Ingredients

● 1kg worth of baby chat potatoes

● 1⁄2 cup of cream

● 1 tbsp of flaky salt

● 3 cloves of garlic, peeled and roughly smashed

● 2-3 bay leaves, optional

● 1 small bunch of thyme

● A few gluts of olive oil

● Nutmeg, to taste

For more from Jessica, follow her at @jessica_nguyen_

Photography by Maddie Roux. Styling by Beck Simon.

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