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Dauphinoise pies from Ravneet Gill — theguardian.com

This pie comes from my time at Llewelyns’s in Herne Hill. A really good veggie option, especially served with a sharp, pickly salad. Serves 4 as a starter, 2 as a main whole milk 250ml double cream 250ml garlic 2 cloves, grated thyme 1 tsp, chopped rosemary 1 tsp, chopped flaky sea salt a liberal pinch pepper a crack Desiree potatoes 5 large, peeled and cut into 5mm slices – do not wash once sliced (so you keep some of the starch which helps bind the dauphinoise together) all-butter puff pastry 1 packet (2 x 500g sheets) soft or semi-soft strongly flavoured cow’s milk cheese 100g, sliced egg wash 1 egg yolk mixed with a splash of milk

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