Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they’re creamy and hold their shape well
Ingredients
750g Vivaldi potatoes (choose evenly sized ones)
25g butter, plus extra for greasing
1 large or 2 medium shallots, finely sliced
1-2 garlic cloves, crushed
110g shredded ham hock
300ml double cream
200ml whole milk
1 tbsp wholegrain mustard (if you love it, add a bit more)
2 tsp thyme leaves
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