Ingredients

50-60g Ampersand Butter
 
3 layers of DukesHill Wiltshire Ham, finely sliced
 
50–70g Isle of Mull Cheddar (grated)
 
20-30g Sparkenhoe Red Leicester, (grated) for colour between layers
 
900g potatoes, very thinly sliced (2mm)
200ml double cream
200ml whole milk
3 garlic cloves, crushed
Salt & pepper
Optional garnish: chopped parsley or chives
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Two-Cheese Creamy Potato Dauphinoise Layered with Wiltshire Ham

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A beautifully indulgent dauphinoise layered with thin ribbons of DukesHill Wiltshire Ham, creamy garlic sauce and two exceptional British cheeses - Isle of Mull Cheddar for depth and richness, and Sparkenhoe Red Leicester for colour and subtle sweetness. Baked until golden and bubbling, this luxurious potato dish makes an elegant, comforting centrepiece side for any spring gathering.
Servings 8-10
Prep Time 15 minutes
Cook Time 1 hours

Directions

Prepare the Cream Base

  1. Step 2 Preheat oven to 170°C (fan 150°C) / Gas 3.

  1. Step 3 In a saucepan, gently warm the cream, milk, garlic, salt and pepper.

  1. Step 4 Heat until just below boiling, then remove from heat

Build the Layers

  1. Step 6 Grease a medium baking dish generously with Ampersand Butter.

  1. Step 7 Begin layering in this order (repeat 3 times):

  1. Step 8 A thin layer of potato slices.

  1. Step 9 A few spoonfuls of warm cream mixture.

  1. Step 10 Thin ribbons of Wiltshire Ham.

  1. Step 11 Small handful of Isle of Mull Cheddar.

  1. Step 12 Light scattering of Sparkenhoe Red Leicester.

  1. Step 13 Finish with a final potato layer.

  1. Step 14 Pour over any remaining cream mixture.

  1. Step 15 Top with a light mix of both cheeses - enough to brown, but still allow potato slices to peek through.

  1. Step 16 Scatter pieces of Ampersand Butter all over the top.

Bake

  1. Step 18 Bake at 170°C (fan 150°C) for 45-50 minutes.

  1. Step 19 Allow the dauphinoise to rest for 10–15 minutes before slicing - this is essential for clean layers.

CHEF’S TIPS

  1. Step 21 Dauphinoise improves as it cools slightly - don’t rush slicing.

  1. Step 22 Isle of Mull Cheddar brings richness; Sparkenhoe adds beauty - use both for best impact.

  1. Step 23 Dauphinoise can be pre-cooked and reheated gently (covered) without losing texture.