Tipsy Dauphinoise

Bring a touch of luxury to your festive table with this indulgent Tipsy Dauphinoise. A show-stopping side that pairs perfectly with your Christmas roast, and tastes just as good the next day.

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For the dauphinoise

• 1 kg floury potatoes, such as King Edward, scrubbed and finely sliced on a mandoline
• 450ml double cream
• 4 garlic cloves, finely sliced
• 10 fresh sage leaves, roughly chopped
• 1 bay leaf
• ¼ whole nutmeg
• 50g Ivy’s reserve vintage Cheddar
• Salt & black pepper

‍For the tipsy butter

• 40 g Ivy’s Reserve salted butter, softened
• 1 tbsp wholegrain mustard
• 1 tbsp brandy
• Pinch of salt

1. In a small saucepan, heat the cream, garlic, sage, bay, a pinch of salt, black pepper, and the freshly grated nutmeg. Gently heat until steaming but not boiling (you’ll see bubbles appear at the side of the pan – remove from the heat at this stage). Turn off the heat, cover, and let it infuse for 10–15 minutes.
2. Meanwhile, make the tipsy butter. mash together the soft butter, wholegrain mustard, brandy, and season with salt and pepper. Mix until smooth, then set aside.
3. Heat the oven to 160C. In a large mixing bowl, pour the infused cream over the potato slices and mix well to combine. Arrange in a buttered, shallow casserole dish for which you have a lid, or a rectangular roasting dish in which the potatoes will fit snugly. Pour over any cream from the mixing bowl. Dot over the brandy butter, then grate over the cheddar and cover with a lid or tightly with foil.
4. Cook covered for 45 minutes, before removing the lid and cooking for a further 20 – 25 minutes until deep golden and bubbling. Allow the dauphinoise to rest for 10 minutes before serving. This makes a delicious side on your festive table, any leftovers are great warmed up alongside cold meats, cheeses and chutneys.