Maille mustard steak and dauphinoise recipe | Sainsbury`s Magazine
Thinly sliced potatoes are dressed in a creamy Maille wholegrain mustard sauce, layered in an oven dish, topped with grated comté and baked in the oven until golden and crisp
Ingredients
- 250ml double cream
- 70g butter
- 1 garlic clove, lightly crushed
- 6 sprigs of thyme
- 3 tbsp Maille wholegrain mustard
- 4 large Maris Piper potatoes, finely sliced
- 200g comté, grated
- 2 fillet steaks, removed from the fridge 30 mins before cooking
- 2 tbsp Maille Dijon mustard
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